Title: Smothered Noodles
Categories: Side Thai Vegetable
Yield: 6 Servings
| 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.