3/4 lb rice vermicelli or fresh chow mein noodles (not the fried ones)
1 T oil
2 onions, cut into 6 or 8 wedges from top to root end
4 cloves garlic, minced
4 t minced gingerroot
3/4 lb lean beef, thinly sliced
2 sweet green peppers, cut into strips about the same size as the onion pieces
1/4 c oyster sauce
2 T soy sauce
1 1/2 t hot chili paste (or to taste}
4 c bean sprouts
3 tomatoes, cut up about the same size as the onion pieces
2 T chopped peanuts (dry roasted if you're watching your waistline)
5 or 6 green onions, sliced
Cook vermicelli or noodles according to package instructions, drain.
Meanwhile, in wok, heat oil over high heat, stir-fry onions for 2
minutes. Add garlic, ginger and beef, stir-fry for 2 minutes or
until beef is browned. Add peppers, oyster and soy sauces and
chili paste, stir-fry for 2 minutes. Stir in bean sprouts and
tomatoes. Toss with noodles over heat. Sprinkle with peanuts
and onions. Serves four.
If you can't get rice noodles or fresh chow mein noodles, use pasta
(spaghetti, spaghettini or vermicelli).