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Ingredientes
- 1 lb Beijing-style udon noodles
- 1 pkt (10 ounce) bean sprouts
- 1 Tbsp. Salad oil
- 1/2 lb Lean grnd beef
- 1 tsp Chopped garlic
- 1 tsp Chopped ginger root
- 4 1/2 tsp Horse bean sauce with chili
- 3/4 c. Chicken broth
- 2 Tbsp. Sherry
- 1 Tbsp. Light soy sauce
- 1/2 c. Minced green onions
- 1 Tbsp. Cornstarch
- 2 Tbsp. Water Chinese parsley
Direcciones
- Cook noodles in boiling water for about 6 min, 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 in garlic, ginger, bean sauce; stir-fry 1 minute. Add in broth, sherry, and soy sauce; lower heat to medium and cook till liquid is reduced to half. Stir in green onions.
- Combine cornstarch and water, stir into warm mix. Cook till sauce thickens. Pour over noodles. Garnish with Chinese parsley.
- Makes 4servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 203 | |
| Calories from Fat 108 | 53% |
| Total Fat 12.08g | 15% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.53g | |
| Cholesterol 39mg | 13% |
| Sodium 340mg | 14% |
| Potassium 361mg | 10% |
| Total Carbs 8.69g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.86g | 3% |
| Protein 13.68g | 22% |
