Beef chow fun
Wide rice noodles need gentle handling: toss rather than mash them into the pan.
- Prep
- 20 min
- Cook
- 12 min
- Rest / wait
- 15 min
- Total
- 47 min
- Makes
- 2 servings
Your new skill: Practise timing and combining the separate parts.
Wide rice noodles need gentle handling: toss rather than mash them into the pan. Beef and beansprouts provide a tender-and-crunchy contrast.
Your ingredients
Get ready: Knife, bowls, colander, wok or large frying pan and spatula.
- Beef: 140 g beef
- Beef: 1 tsp light soy sauce
- Beef: 1 tsp unsalted stock, instead of cooking wine
- Beef: 1 tsp cornflour
- Beef: 1 tbsp water
- Beef: 1 pinch sugar
- Beef: 1 tsp cooking oil
- 455 g fresh sa-ho fun
- 2 tbsp cooking oil
- 55 g beansprouts
- ¼ onion, thinly sliced
- 30 g Chinese chives
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
Let’s make it
-
Marinate the beef
Mix thin beef slices with marinade soy sauce, stock in place of wine, cornflour, water and sugar. Coat with 1 tsp oil and refrigerate for 15 minutes.
-
Prepare noodles
Gently separate fresh noodles. If using dried noodles, prepare 230 g according to their packet, rinse and drain.
-
Sear the beef
Heat frying oil and stir-fry beef until cooked, then transfer to a clean plate. Keep the oil in the pan.
-
Toss the noodles
Add noodles and turn gently. Add beansprouts and onion, then cook until the vegetables are hot and cooked through.
-
Bring it together
Return beef with chives and both finishing soy sauces. Toss until everything is steaming hot and the noodles are evenly coloured, then serve immediately.
What to try next
For another kitchen idea, explore Crunchy smashed cucumber salad and Garlic pak choi.
Keeping it: Cool quickly, ideally within 1 hour, cover and refrigerate. Use within 24 hours and reheat only once until steaming hot throughout.
