Dan Dan Mein

• 1 pound udon noodles
• 1 package mung bean sprouts
• 1 tablespoon vegetable oil
• 1/2 pound ground beef, lean
• 1 teaspoon garlic minced
• 1 teaspoon ginger root minced
• 4 1/2 teaspoons hot bean sauce
• 3/4 cup chicken broth
• 2 tablespoons sherry
• 1 tablespoon soy sauce, light
• 1/2 cup scallions, spring or green onions chopped
• 1 tablespoon cornstarch
• 2 tablespoons water

1. Cook noodles in boiling water for about 6 minutes, rinse and drain.
2. Place on serving platter.
3. Lightly blanch bean sproutsand arrange around noodles; set aside.
4. In a wok, heat oil and brown beef.
5. Add garlic, ginger, bean sauce; stir-fry 1 minute.
6. Add broth, sherry, and soy sauce; lower heat to medium and cook until liquid is reduced to half.
7. Stir in green onions.
8. Combine cornstarch and water, stir into hot mixture.
9. Cook until sauce thickens.
10. Pour over noodles.
11. Garnish with Chinese parsley.

noodles, bean sprouts, vegetable oil, ground beef, garlic, ginger root, hot bean sauce, chicken broth, sherry, soy sauce, scallions, cornstarch, water

Taken from recipeland.com/recipe/v/dan-dan-mein-42669 (may not work)