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Rice, Noodles, and Other Grain Foods
1 cup chicken stock
3 Tablespoons hoisin sauce
2 Tablespoons shaoxing rice wine
1 Tablespoon chili bean sauce
1 Tablespoon peanut oil
2 garlic cloves, peeled, crushed, and finely chopped
12 ounces ground beef
7 ounces thin rice noodles
1 scallion, finely minced
1 small handful of cilantro leaves, finely minced
1 small carrot, sliced into thin long strips
1. Mix chicken stock, hoisin sauce, rice wine, and chili bean sauce, and set aside.
2. Heat wok, add the oil, then the garlic and stir-fry for one minute until lightly browned, then add the beef and stir-fry for one minute.
3. Add chicken stock mixture, bring to the boil, and cook for about four minutes or until the sauce reduces to less than half the amount; then transfer it into a clean bowl, cover with aluminum foil to keep it warm.
4. Cook the noodles according to their package instructions, drain, and put them into two bowls. Spoon half the meat mixture over each batch of noodles, then sprinkle with scallions, cilantro, and carrot strips, and serve.