Peking Noodles

Photo: flickr user Ivan Walsh

Ingredients

1 pound Ground beef

3 cls 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

Preparation

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.