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