1 3/4 lb Fresh gwit dio =-OR=-
10 oz Rice vermicelli
1/2 lb Broccoli

SEASONINGS
1 tb Salty brown bean paste
3 tb Cornstarch dissolved in
4 tb Water
1 tb Sugar
1 tb Soy sauce
1/2 ts Pepper
1/2 ts Salt

FRYING
3/4 c Vegetable oil
3 tb Thick Chinese soy sauce
1 tb Garlic, chopped

If using rice vermicelli, soak it in boiling water for 10 minutes & drain.
If using fresh noodles, use as is. Slice broccoli & cut into florets. Peel
skin if too tough. Discard the leaves. Blend together all the SEASONINGS.
Heat 1/4 c oil in a wok over high heat. Add drained noodles & thick soy
sauce (use regular if you cant get the thick stuff). Stir-fry for 3
minutes. Remove to individual serving plates & keep warm. Slightly reduce
heat & add remaining oil. Add garlic & stir-fry til lit is golden. Add the
broccoli & SEASONINGS mixture plus 2 1/2 c boiling water. Cook for 3
minutes until the sauce thickens. Divide the sauce evenly over the
noodles.