- Cook noodles in boiling water for about 6 minutes, rinse and drain.
- Place on serving platter.
- Lightly blanch bean sprouts and arrange around noodles; set aside.
- In a wok, heat oil and brown beef.
- Add garlic, ginger, bean sauce; stir-fry 1 minute.
- Add broth, sherry, and soy sauce; lower heat to medium and cook until liquid is reduced to half.
- Stir in green onions.
- Combine cornstarch and water, stir into hot mixture.
- Cook until sauce thickens.
- Pour over noodles.
- Garnish with Chinese parsley.
Makes 4 servings.
Approximate Nutrient Analysis per Serving:
500 calories, 8 g fat, 1 g saturated fat, 30 mg cholesterol, 1000 mg sodium, 82 g carbohydrate, 3 g fiber, 1 g sugar, 26 g protein