Smothered Noodles

• 10 ounces rice vermicelli
• 1/2 pound broccoli florets
• 1 tablespoon bean paste salty, brown
• 3 tablespoons cornstarch dissolved in , 4 tb water
• 1 tablespoon sugar
• 1 tablespoon soy sauce, tamari
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 3 tablespoons soy sauce, tamari thick
• 1 tablespoon garlic chopped

1. If using rice vermicelli, soak it in boiling water for 10 minutes and drain.
2. If using fresh noodles, use as is.
3. Slice broccoli and cut into florets.
4. Peel skin if too tough.
5. Discard the leaves.
6. Blend together all the SEASONINGS.
7. Heat 1/4 cup oil in a wok over high heat.
8. Add drained noodles and thick soy sauce (use regular if you can't get the thick stuff).
9. Stir-fry for 3 minutes.
10. Remove to individual serving plates and keep warm.
11. Slightly reduce heat and add remaining oil.
12. Add garlic and stir-fry til lit is golden.
13. Add the broccoli and SEASONINGS mixture plus 2 1/2 cup boiling water.
14. Cook for 3 minutes until the sauce thickens.
15. Divide the sauce evenly over the noodles.

rice vermicelli, broccoli florets, bean paste salty, cornstarch, sugar, soy sauce, black pepper, salt, vegetable oil, soy sauce, garlic

Taken from recipeland.com/recipe/v/smothered-noodles-35464 (may not work)