Side Pannel
Peking Noodles
Peking Noodles
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Pasta, Beef
Ingredients List
- 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
Directions
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.
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.
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