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]