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Peking noodles

Yield: 1 Batch

Ingredients:

• 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

Instructions:

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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