Beef Chow Fun
Cantonese wide rice noodles seared with beef and bean sprouts. The whole dish lives or dies on getting the pan hot enough to char the noodles without breaking them.
- Time
- 25 mins
- Serves
- 3
- Steps
- 7
- Ingredients
- 10
Method
- 01
Toss the beef with the cornstarch, 1 tbsp light soy sauce and 1 tbsp water. Leave 15 minutes.
- 02
Separate the noodles gently by hand. If they are fridge-cold, microwave them 30 seconds first or they will snap.
- 03
Heat the wok until smoking, add oil and sear the beef 1 minute a side. Remove.
- 04
Fry the onion 1 minute, then add the noodles and leave them undisturbed for 45 seconds to char.
- 05
Add both soy sauces and the oyster sauce around the edge of the wok and fold through with a spatula rather than stirring, so the noodles stay whole.
- 06
Return the beef with the bean sprouts and spring onions.
- 07
Toss for 1 minute and serve immediately - chow fun does not wait.
Cooking Tips
- Fold the noodles with a spatula rather than stirring, so they stay whole instead of breaking up.
- Leave them undisturbed for 45 seconds at a time to get the char that defines the dish.
Ingredient Substitutions
- Fresh wide rice noodles are essential; dried ones break apart. Microwave fridge-cold noodles briefly before separating.
- Chicken works in place of beef with the same method.
What to Serve With It
- Serve immediately - chow fun does not wait.
Storage and Reheating
- Best eaten fresh. The noodles stiffen and break up on reheating.
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