Peking Noodles
beef, chinese, loo, noodles, pasta
1 lb ground beef
3 centiliter garlic, minced
2 tablespoon rice wine
2 tablespoon fish sauce (nam pla)
2 scallions, minced
3 tablespoon hoisin sauce
3 tablespoon brown bean paste
1 tablespoon cornstarch
2 tablespoon water
12 oz chinese egg noodles
8 oz bean sprouts
4 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 MM by Jim Weller From: Michael Loo Date: 05-26-96 (F) Cooking Ä
Yield: 1 batch