| 1 | Before you start:mix binder ingredients in cup or small bowl until smooth.set aside.mix marinade ingredients together in medium bowl until smooth. |
| 2 | Add beef to marinade in bowl and blend well.set aside. |
| 3 | Spread fried cellophane noodles evenly on serving platter. |
| 4 | Heat skillet or wok on high for 30 seconds.add oil and swirl to coat skillet for 30 seconds longer.add garlic.stir fry for 15 seconds. |
| 5 | Add beef and marinade.stir fry for 2 minutes,until beef loses its pink color. |
| 6 | Add binder to beef in skillet and blend well.cook 1 minute. |
| 7 | Spoon cooked beef evenly over noodles.garnish with scallions sprinkled on top. |
| 8 | Serve hot with rice and salad or vegetable of your choice. |
| 9 | Yields 4 to 6 servings. |
| 10 | Noodles: Heat 3 cups of corn,vegetable or safflower oil almost to smoking, about 375 degrees. |
| 11 | Unwrap and drop in one package (2 oz). |
| 12 | Cellophane noodles. |
| 13 | Within 3 seconds,the noodles will puff up and turn white and crunchy. |
| 14 | With slotted spoon or wire mesh strainer,turn noodles over and deep fry for several seconds. |
| 15 | Remove from hot oil and drain on paper towels. |
| 16 | May be stored in a tightly covered container for about a week. |
| 17 | Makes 5 cups fried noodles |
