Shanghai Noodles With Spicy Beef Sauce

Heat wok or large skillet until hot. Add vegetable/peanut oil, garlic, ginger root and pepper flakes. Saute about 5 seconds. Add onion; stir-fry until onion is transparent. Crumble in ground beef; stir-fry until the meat is light brown.

In a small bowl, combine 1/4 cup chicken broth, hoisin sauce (can be found in the Asian section of most supermarkets), soy sauce and sherry/broth. Stir into meat mixture. Cover, reduce heat and simmer 10 minutes, stirring once or twice.

Meanwhile, dissolve cornstarch in remaining chicken broth. Slowly stir into meat mixture; cook and stir until the sauce is thick.

In separate bowl, combine the hot vermicelli and sesame oil. Pour sauce over top; toss gently to combine. Serve topped with the green onions.