This recipe is part of the recipe for Ming Dynasty Beef Stew

Makes 4 servings

4	ounces vermicelli or Chinese egg noodles
1	tablespoon soy sauce
1	tablespoon peanut or vegetable oil
1/2	teaspoon dark sesame oil

Cook noodles according to package directions; drain well. Place in large bowl. Toss with soy sauce until sauce is absorbed.
Heat large nonstick skillet over medium heat. Add peanut oil; heat until hot. Add vermicelli mixture; pat into an even layer with spatula.
Cook, uncovered, 6 minutes or until bottom is lightly browned. Invert onto plate, then slide back into skillet, browned side up. Cook 4 minutes or until bottom is well browned. Drizzle with sesame oil. Transfer to serving platter and cut into quarters.

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