Saturday, February 26, 2005

"peking noodles"

another fond memory, mine this time. my ate (older sista) used to treat me to lunch at "sing ya toppings" in SM North edsa, Quezon City, decades ago when she was a single new lawyer, and i was a poor social worker descending from the mountains of Bataan to replenish supplies and spirit...even after we got married and had our babies and i'd come home from Boston for a visit she'd still drive me there and take me for a nice haircut...and always this.

i've since found a grand spicy authentic version at mary chung's in cambridge, ma. (massachusettes avenue, bordering central square).
easy to make and child friendly if you don't add the chili oil.

1 lb. of fresh white flour noodles (Twin Marquis brand), available in the chiller section of most asian groceries (substitute spaghettini)
1 lb. of ground lean beef or veal
1 tbsp. of minced garlic
1 tbsp. of thinly sliced ginger (so kids can pick them out if they don't like it)
2 tbsp. of light soy sauce
2 tbsp. of hoisin sauce
3 cups of hot chicken stock
1 tsp. of sesame oil
1/2 tsp. of chili oil (optional)
1 cup of bean sprouts, blanched
1 cup of julienned English cucumber
1/4 cup of julienned scallions
2 tsps. cornstarch dissolved in 1 tbsp. of water

boil and cook noodles according to directions (3-4 minutes) retaining some chewiness.
in a large bowl mix soy sauce, hoisin, and broth and stir until well-blended.
heat peanut oil, stir fry garlic and ginger until fragrant. add ground meat and brown. stir in hoisin mixture and let simmer for about 15 minutes until slightly reduced. thicken with cornstarch solution. (sprinkle with chili oil if using.)
to serve, ladle over noodles and top with cucumber, bean sprouts, and scallions.