Peking noodles
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 3 | cloves | Garlic, minced |
| 2 | tablespoons | Rice wine |
| 2 | tablespoons | Fish sauce (nam pla) |
| 2 | 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 | Scallions, minced | |
Directions
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