Peking Noodles
By: Anonymous
Published: Saturday, February 13, 2010 - 2:15am

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

1 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. 2 Meanwhile, cook and drain the noodles as you would any other noodles. 3 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.