3 tbsp. vegetable oil
2 tsp. minced garlic
1 1/2 tsp. minced fresh ginger root
1/4 tsp. crushed red pepper
1/2 c. chicken broth, divided
1 1/2 c. chopped onion
1 lb. ground beef
1/3 c. Hosin sauce (can be found in the oriental section of most supermarkets)
1/4 c. soy sauce
1/4 c. dry sherry or beef broth
2 tbsp. cornstarch
16 oz. vermicelli noodles, cooked and drained
2 tbsp. toasted sesame oil
1/2 c. diagonally sliced green onions

Heat wok or large skillet until hot; add the oil, garlic, ginger root and pepper flakes. Sauté 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, Hosin sauce, soy sauce and sherry sauce. Stir into meat mixture. Cover, heat and simmer 10 minutes, stirring. 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 green onions.