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 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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|Serving Size: 1 Batch (1617g)|
|Recipe Makes: 1 Batch|
|Calories from Fat: 3000 (64%)|
|Amt Per Serving||% DV|
|Total Fat 333.3g||444 %|
|Saturated Fat 101.3g||506 %|
|Monounsaturated Fat 104.9g|
|Polyunsanturated Fat 64.6g|
|Cholesterol 681.8mg||210 %|
|Sodium 5682mg||196 %|
|Potassium 3076.2mg||81 %|
|Total Carbohydrate 237.6g||70 %|
|Dietary Fiber 16.8g||67 %|
|Sugars, other 220.9g|
|Protein 180.5g||258 %|
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Calories per serving: 4691
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