Potato Noodles With Garlic And Wine Beef

• 1 pkg. Arrowroot potato noodles (look for them in New Chinatown, Chicago, off Arggle)
• 1 lb. beef, cubed
• 1 large green pepper, cut in slices
• 1 large red pepper, cut in slices
• 1 large or 2 small eggplants, cut in slices
• 1 large red onion, cut in sections and separated
• 8 c. chicken broth
• 4 Tbsp. sesame oil
• 4 cloves garlic, crushed
• 1/2 c. red wine
• 1/4 c. light soy sauce
• black pepper to taste

1. Marinate beef cubes in soy sauce, garlic, red wine and black pepper for at least 2 hours, overnight for especially tough meat. Boil noodles in the 8 cups chicken broth until tender.
2. The noodles will enlarge and absorb all the liquid.
3. Boil on medium heat and keep covered to prevent broth from evaporating.
4. Cook vegetables in sesame oil in large pot until just soft, stirring constantly.
5. Spoon out vegetables and set aside.
6. Cook the marinated beef with the marinade sauce in the oil leftover from cooking the vegetables on medium heat, stirring constantly, until meat is cooked through.
7. Toss vegetables and meat together.
8. Serve in individual bowls by dishing out the meat and vegetables with some sauce over the noodles.
9. Serves 6 to 8.

arrowroot potato noodles, beef, green pepper, red pepper, eggplants, red onion, chicken broth, sesame oil, garlic, red wine, light soy sauce, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=538763 (may not work)