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SHANGHAI NOODLES 
3 tbsp. peanut oil
2 tsp. minced garlic
1 1/2 tsp. minced fresh gingerroot
1/4 tsp. crushed red pepper
1 1/2 c. chopped onion
1 lb. ground beef
1/2 c. chicken broth
1/3 c. hoisin sauce
1/4 c. soy sauce
1/4 c. beef broth
2 tbsp. cornstarch
16 oz. vermicelli noodles, cooked and drained
2 tbsp. sesame oil
1/2 c. sliced green onions

Heat wok. Add oil, garlic, ginger and red pepper flakes. Saute 5 seconds. Add onion and meat. Cook until meat is almost done.

In a small bowl combine 1/4 cup chicken broth, hoisin sauce, soy and beef broth. Stir into meat mixture. Simmer. Dissolve cornstarch in remaining chicken broth. Slowly stir into meat mixture. Cook and stir until thickened. In large serving bowl combine noodles and sesame oil. Pour sauce over top, toss to combine garnish with green onions.

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