Beef chow fun
Beef chow fun, from above
Non vegGuangdong

Beef chow fun

Wide, smoky, silky noodles with tender beef. The wok's chance to show off.

25 minTime
34 gProtein each
mildSpice
Breath of the wok2 chapters · 1 min read

Make it your way

Grandma's wayWide rice noodles, beef and bean sprouts, dry fried in a smoking wok.
The original
667kcalsame
34 gproteinsame
3 gfibresame
25minutessame

Gon chow ngau ho, the Cantonese classic.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Rice noodles160 g dried wide flat rice noodles, soaked (or 450 g fresh ho fun)
Beef200 g, thinly sliced across the grain
Soy sauce4 tsp, divided
Cornflour (cornstarch)2 tsp
Cooking oil (vegetable oil)2 tbsp, divided
Ginger4 slices
Dark soy sauce1 tbsp
Sugar1 tsp
White peppera pinch
Moong sprouts (mung bean sprouts)1 cup bean sprouts
Spring onion (green onion, scallion)4 stalks, in 5 cm lengths

Method

5 steps
  1. 1Toss beef with half the soy, cornflour and a teaspoon of oil. Rest 15 minutes.
  2. 2Soak the dried noodles in warm water until just pliable, then drain well. Separate fresh noodles by hand.
  3. 3Heat the wok until smoking. Sear the beef in 1 tbsp oil with ginger until browned but pink inside. Remove.
  4. 4Add the rest of the oil and the noodles. Spread them out, leave 30 seconds, then toss with dark soy, remaining soy, sugar and pepper.
  5. 5Add sprouts and spring onion, return the beef and toss until the sprouts just wilt. Serve at once.
Serve it like this

Pile onto a warm plate straight from the wok while it still smokes, with chilli oil and pickled chillies on the side.

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Make it a meal

What goes with Beef chow fun: a bread or rice, a side, something to drink and something sweet.

Bread or rice Zongzi240 min
Bread or rice Methi thepla40 min
On the side Stir fried bok choy with garlic10 min
On the side Egg drop soup15 min
To drink Hong Kong lemon tea15 min
Something sweet Sesame balls45 min
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