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 can't 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.