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Name: Peking Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 12 oz Chinese egg noodles; 2 tb Water; 2 tb Fish sauce (nam pla); 8 oz Bean sprouts; 4 Scallions, minced; 1 tb Cornstarch; 2 Scallions, minced; 2 tb Rice wine; 3 tb Brown bean paste; 1 lb Ground beef; 3 cl Garlic, minced; 3 tb Hoisin sauce

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INGREDIENTS

12 oz Chinese egg noodles
2 tb Water
2 tb Fish sauce (nam pla)
8 oz Bean sprouts
4 Scallions, minced
1 tb Cornstarch
2 Scallions, minced
2 tb Rice wine
3 tb Brown bean paste
1 lb Ground beef
3 cl Garlic, minced
3 tb Hoisin sauce

INSTRUCTIONS

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

NOTES

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Peking Noodles

12 oz Chinese egg noodles
2 tb Water
2 tb Fish sauce (nam pla)
8 oz Bean sprouts
4 Scallions, minced
1 tb Cornstarch
2 Scallions, minced
2 tb Rice wine
3 tb Brown bean paste
1 lb Ground beef
3 cl Garlic, minced
3 tb Hoisin sauce

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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Nutrition

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Serving Size: 1 Batch (1617g)
Recipe Makes: 1 Batch

Calories: 4691
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4691

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