1 lb Beijing-style udon noodles

1 pk (10 oz) bean sprouts

1 tb Salad oil

1/2 lb Lean ground beef

1 ts Minced garlic

1 ts Minced ginger root

4 1/2 ts Horse bean sauce with chili

3/4 c Chicken broth

2 tb Sherry

1 tb Light soy sauce

1/2 c Chopped green onions

1 tb Cornstarch

2 tb Water

Chinese parsley 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. (DECEMBER 94) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]