Chinese Noodles with Noodles
- 1 package Chinese Fuquay noodles
- 1 c. Peeled and sliced carrots
- Pound of steak, sliced thinly
- Couple cloves of garlic
- ¼ c. soy sauce
- ¼ c. brown sugar
- 1 c. consume (aka beef broth or beef bouillon)
- 2 tbsp. corn starch
- 1 tbsp fresh ginger
- Optional: variety of mushrooms
Boil noodles (about 3 min.) Drain. Put oven on warm. Put big platter in oven.
Cook carrots in microwave (about 3 min) with a little water in the bowl; set aside.
Mince garlic and ginger. Heat oil in wok. Add garlic and ginger and fry about 1 min. Add noodles, cook for a couple minutes. Put noodles on platter in oven.
Mix soy sauce, brown sugar, beef broth, cornstarch in small bowl.
Put sliced beef, mushrooms in wok; cook until no pink to be seen. Add carrots and soy mixture. Cook until bubbling. Simmer for a minute. Pour meat mixture over noodles and serve. Serves 4.