Shanghai Noodles With Spicy Beef Sauce - cooking recipe

Ingredients

3 Tbsp. canola oil
2 tsp. minced garlic
1 1/2 tsp. minced fresh gingerroot
1/4 tsp. crushed red pepper or to taste
1 1/2 c. chopped onion
1 lb. ground beef (lean)
1/2 c. chicken broth, divided
1/3 c. hoisin sauce
1/4 c. soy sauce (lite)
1/4 c. dry sherry or beef broth
4 to 6 Tbsp. instant dry potato flakes
16 oz. vermicelli noodles, cooked and drained
2 Tbsp. canola oil
1/2 c. diagonally sliced green onions

Preparation

Heat wok or large skillet until hot; add the oil, garlic, gingerroot and pepper flakes.
Saute about 5 seconds.
Add onion; stir-fry until onion is transparent.
Crumble in ground beef; stir-fry until the meat is light brown.
In a small bowl, combine 1/4 cup chicken broth, hoisin sauce, soy sauce and sherry/broth. Stir into meat mixture.
Cover and reduce heat and simmer 10 minutes, stirring once or twice.