Shanghai Noodles With Spicy Beef Sauce

• 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

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

canola oil, garlic, fresh gingerroot, red pepper, onion, ground beef, chicken broth, hoisin sauce, soy sauce, sherry, instant dry potato flakes, vermicelli noodles, canola oil, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972234 (may not work)