Noodles with Peking Sauce

A pound of browned ground beef or pork can be used instead of TVP. This recipe is also called Spicy Beef. It's a bit salty.... I use Lite Soy Sauce.

• 1 pkg TVP separated and mixed with 1 cup boiling water (set aside)
• 3 tbsp. oil
• 2 tsp. minced garlic
• 1 and 1/2 tsp. ginger root, minced
• 1/4 tsp. red pepper, crushed
• 1 and 1/2 c. onion, chopped
• 1/2 c. veggie broth, divided
• 1/3 c. hoisin sauce
• 1/4 c. soy sauce
• 1/4 c. dry sherry or wine
• 2 tbsp. cornstarch
• 16 oz. cooked noodles - linguini or vermicelli or wide rice noodles
• 2 tbsp. oil
• 1/2 c. diagonally cut green onions

Saute oil, garlic, ginger root and pepper flakes for 5 seconds. Add onion until brown. Add TVP. In a bowl combine Hoisin sauce, soy sauce, sherry and broth. Stir into TVP mixture. Dissolve cornstarch into remaining broth. Add to TVP mixture. Stir until sauce is thick. Combine noodles with oil, toss to combine. Pour sauce over top. Top with green onions. 4 to 6 servings.