20 green onions, trimmed
10 thin slices deli roast beef
2 pkg. Oriental noodles
2 1/2 tsp. Oriental sesame oil
1 tsp. vegetable oil
1/2 tsp. ground ginger
1/4 tsp. bottled chopped garlic in oil
1/4 c. soy sauce
2 tbsp. dry sherry
2 tbsp. sugar
1 1/2 tsp. cornstarch dissolved in 1/4 c. cold water

1. Heat 1 inch water to boiling in large skillet. Add onions; cover and cook 1 minute or until tender-crisp. Drain.

2. Cut each beef slice in half, crosswise. Roll 1/2 slice of beef around each onion. Set aside.

3. Cook noodles following package directions, but omit seasoning packet. Drain well. Toss with 2 teaspoons of sesame oil. Add ginger and garlic, saute 1 minute.

4. Heat vegetable oil in small saucepan. Add soy sauce, sherry and sugar; bring to boiling. Stir in dissolved cornstarch. Boil 1 minute. Add remaining sesame oil. Toss 1/3 of sauce with noodles. Arrange beef rolls on noodles and top with remaining sauce. Garnish with thinly sliced onions if you wish.