Peking noodles
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Peking noodles
  Noodles    Chinese    Pasta    Beef  
Last updated 6/12/2012 12:50:13 AM. Recipe ID 11687. Report a problem with this recipe.
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      Title: Peking noodles
 Categories: Loo, Chinese, Pasta, Beef
      Yield: 1 Batch
      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
  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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Recipe ID 11687 (Apr 03, 2005)

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