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1 x ca. 450 g | ground beef |
30 Milliliter | Garlic minced |
2 Esslöffel | Rice wine |
2 Esslöffel | Fish sauce nam pla |
2 | Scallions minced |
3 Esslöffel | Hoisin sauce |
3 Esslöffel | Brown bean paste |
1 Esslöffel | cornstarch |
2 Esslöffel | water |
12 x ca. 30 g | Chinese egg noodles |
8 x ca. 30 g | 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.
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