Yield: 1 batch
Measure | Ingredient |
---|---|
1 pounds | Ground beef |
3 cloves | Garlic, minced |
2 tablespoons | Rice wine |
2 tablespoons | Fish sauce (nam pla) |
2 \N | Scallions, minced |
3 tablespoons | Hoisin sauce |
3 tablespoons | Brown bean paste |
1 tablespoon | Cornstarch |
2 tablespoons | Water |
12 ounces | Chinese egg noodles |
8 ounces | Bean sprouts |
4 \N | Scallions, minced |
Brown ground beef in its own fat (or use a little oil) along with the garlic. When it's gone gray, add rice wine, fish sauce, and scallions. Cook a minute, then add hoisin, bean paste, and cornstarch mixed with water. Cook a minute or two until cornstarch has thickened and set aside.
Meanwhile, cook and drain the noodles as you would any other noodles.
Mound the noodles on a platter and arrange the bean sprouts over the top. Pour the hot (or warm, at least) meat sauce over and strew with scallions. Serve hot or cool.
From: Michael Loo