Peking noodles

Main Ingredient: Beef Noodles and Pastas
Cuisine: Chinese Thai
Special food: Ethnic
Yield:

Peking noodles ingredients

1 lb Ground beef
3 clv garlic, minced
2 T Rice wine
2 T Fish Sauce (Nam Pla)
2 Shallots, minced
3 T hoisin sauce
3 T Brown bean paste
1 T Cornstarch
2 T water
12 oz Chinese egg noodles
8 oz Bean sprouts
4 Shallots, minced

Cooking Peking noodles

1. Browni ground beef in its own fat (or use a little oil) along with the garlic.
2. When it"s gone gray, add rice wine, fish sauce, and scallions.
3. Cook a minute, then add hoisin, bean paste, and cornstarch mixed with water.
4. Cook a minute or two until cornstarch has thickened and set aside.
5. Meanwhile, cook and drain the noodles as you would any other noodles.
6. 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.
7. Serve hot or cool.