💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › chinese › peking-noo… captured on 2022-06-11 at 22:09:54.
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Title: PEKING NOODLES
Categories: Loo, Chinese, Pasta, Beef
Yield: 1 batch
1 lb Ground beef
3 cl Garlic, minced
2 tb Rice wine
2 tb Fish sauce (nam pla)
2 Scallions, minced
3 tb Hoisin sauce
3 tb Brown bean paste
1 tb Cornstarch
2 tb 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
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