1 3/4 lb Fresh gwit dio =-OR=-
10 oz Rice vermicelli
1/2 lb Broccoli
———————————SEASONINGS——————————— 1 tb Salty brown bean paste
3 tb Cornstarch dissolved in
4 tb Water
1 tb Sugar
1 tb Soy sauce
1/2 ts Pepper
1/2 ts Salt
———————————–FRYING———————————– 3/4 c Vegetable oil
3 tb Thick Chinese soy sauce
1 tb Garlic, chopped
If using rice vermicelli, soak it in boiling water for 10 minutes & drain. If using fresh noodles, use as is. Slice broccoli & cut into florets. Peel skin if too tough. Discard the leaves. Blend together all the SEASONINGS. Heat 1/4 c oil in a wok over high heat. Add drained noodles & thick soy sauce (use regular if you can’t get the thick stuff). Stir-fry for 3 minutes. Remove to individual serving plates & keep warm. Slightly reduce heat & add remaining oil. Add garlic & stir-fry til lit is golden. Add the broccoli & SEASONINGS mixture plus 2 1/2 c boiling water. Cook for 3 minutes until the sauce thickens. Divide the sauce evenly over the noodles.