Smothered noodles

6 servings

Ingredients

Quantity Ingredient
1¾ pounds Fresh gwit dio =-OR=-
10 ounces Rice vermicelli
1 tablespoon Salty brown bean paste
3 tablespoons Cornstarch dissolved in
4 tablespoons Water
1 tablespoon Sugar
¾ cup Vegetable oil
3 tablespoons Thick Chinese soy sauce
½ pounds Broccoli
1 tablespoon Soy sauce
½ teaspoon Pepper
½ teaspoon Salt
1 tablespoon Garlic, chopped

Directions

SEASONINGS

FRYING

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 ¼ 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 2½ c boiling water. Cook for 3 minutes until the sauce thickens. Divide the sauce evenly over the noodles.

Adapted from Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"

Submitted By MARK SATTERLY On 10-18-94

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