Smothered Noodles Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 3/4 lbs: Fresh gwit dio =-OR=-,
10 ounce: Rice vermicelli,
1/2 lbs: Broccoli,
SEASONINGS
1 tbsp: Salty brown bean paste,
3 tbsp: Cornstarch dissolved in,
4 tbsp: Water,
1 tbsp: Sugar,
1 tbsp: Soy sauce,
1/2 tsp: Pepper,
1/2 tsp: Salt,
FRYING
3/4 cup: Vegetable oil,
3 tbsp: Thick Chinese soy sauce,
1 tbsp: Garlic, chopped
Directions:
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 cant 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.
Source from luhu.jp
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 cant 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.
Source from luhu.jp