Peking Noodles Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 lbs: Ground beef,
3 centiliter: Garlic, minced
2 tbsp: Rice wine,
2 tbsp: Fish sauce, nam pla
2: Scallions, minced
3 tbsp: Hoisin sauce,
3 tbsp: Brown bean paste,
1 tbsp: Cornstarch,
2 tbsp: Water,
12 ounce: Chinese egg noodles,
8 ounce: Bean sprouts,
4: Scallions, minced
Directions:
Brown ground beef in its own fat (or use a little oil) along with the
garlic. When its 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
Source from luhu.jp
garlic. When its 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
Source from luhu.jp