Name: Peking Noodles
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, minced

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Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains, Eggs	Chinese	Loo, Chinese, Pasta, Beef	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, minced

INSTRUCTIONS

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
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip

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