- Cook the rice noodles in a pot of hot water for 2-3 minutes until al dente. …
- Heat the vegetable oil in a large pan on medium-high heat. …
- Lower the heat to medium and add the noodles, beansprouts and stir fry sauce to the pan and mix everything together until combined. …
- Serve immediately.
Beef chow fun is a traditional Cantonese dish not to be missed. It consists of tender beef slices stir-fried with soft, springy rice noodles.
I used to enjoy going to lunch at the Cha Can Ting/Cha Chaan Teng (literally translated as “Tea restaurant”) in Beijing, which is modeled after Hong Kong. I would order a plate of beef chow fun and a cup of milk tea made in Hong Kong. I’m fortunate enough to be able to find all the ingredients necessary locally to make Beef Chow Fun (Beef Ho Fun, ) in my own kitchen, despite the fact that there are no nearby local establishments serving an authentic rendition of this dish.
Beef chow fun includes soft, springy rice noodles, crispy beansprouts, and flavorful Chinese chives in addition to tender, succulent beef slices. It is delicious, reassuring, and nourishing (protein, vegetables, and starch all on one plate).
The literal translation of this dish’s Chinese name, “,” is “Dry fried beef and ho fun (a particular kind of rice noodles).” As the name implies, the food should appear dry. That is to say, when finished, there shouldn’t be any extra oil or sauce on the plate.
Making this delicious dish at home is not difficult. However, I’d like to offer some advice to ensure that your experience is successful.
The Noodles: Ho Fan or Ho Fun
Ho fun or ho fan noodles are wide, flat rice noodles that are thought to have originated in the Guandong province of China (the latter name is more frequently used in Chinese-Filipino communities here in the Philippines).
There are stir-fried ho fan dishes available in restaurants, typically consisting of beef, chicken, and seafood. They have been kind enough to make me an all-vegetable vegan one though since I went vegan!
Since I haven’t had hofan from them in over 5 months (which is probably a record), I decided to try making some fresh rice noodles myself because I was so hankering for some and they, sadly, hadn’t received any from their supplier.
See how to make flat rice noodles in the video:
I suppose that is significant because my father can be the harshest critic when it comes to Chinese food.
Although fresh rice noodles are much more satisfying and chewy, you can also choose to use dry rice noodles for this recipe if you can only find ones that are about 10-15mm thick. Keep in mind to simply soak them until flexible in boiling hot water!
I used half of the recipe for fermented black bean noodles and rice noodles for this hofan and the other half for the chili oil.
If you want to try either of the noodle recipes, I’ll provide them below.
Beef Chow Fun: Recipe Instructions
Start by combining 8 oz. sliced flank steak, 1 teaspoon soy sauce, 1 teaspoon cornstarch, and 1/4 teaspoon baking soda Marinate for 1 hour.
The meat is made more tender by the baking soda, giving it a texture similar to that found in restaurants. The beef becomes more tender the longer it is marinated.
Another helpful tip is to freeze the beef before slicing until firm but not solid. (Read more about how to prepare and tenderize beef for stir-fry in our article on the subject.) This makes slicing the beef much easier!.
Additionally, get the remaining ingredients ready before you start cooking.
Fresh rice noodles can be purchased in pre-cut or large sheets. If you have sheets, cut the rice noodles into pieces that are approximately 1 inch wide. You will need to blanch the rice noodles if they are very stiff and clumped together.
Just heat up some water in a wok and add the noodles.
Blanch them for 30 seconds or so. You’ll see them loosen into longer strands of noodles.
Remove from the wok and transfer to an ice bath. Drain.
Add 1 1/2 tablespoons of vegetable oil to your wok after heating it on high heat until smoking. Add the beef and sear until browned.
If your wok is sufficiently hot, the meat shouldn’t stick. Remove from the wok and set aside.
Add the ginger and 1 1/2 more tablespoons of vegetable oil to the wok. Add the scallions after giving it about 15 seconds to infuse the oil with its flavorful richness.
In the wok, evenly distribute the fresh rice noodles and stir-fry for 15 seconds.
2 tablespoons of Shaoxing wine should be added to the wok’s rim.
Then, combine the beef with 1/2 teaspoon sesame oil, 2 teaspoons dark soy sauce, 2 tablespoons regular soy sauce, and a pinch of sugar.
Make sure to stir-fry while scraping the bottom of the wok with a metal spatula. To thoroughly combine and evenly coat the huo fun with the soy sauce, lift it upward.
To taste, add a little salt and white pepper (taste the noodles first).
You might need to toss the rice noodles for a longer period of time if they were cold when you started. Less time will be needed if the rice noodles are fresh, at room temperature, or blanched. You should always keep your heat as high as possible. That is the key to achieving wok hei.
Stir-fry the bean sprouts with the addition and cook until just tender.
Serve your Beef Chow Fun Noodles piping hot. It tastes fantastic when served alongside some homemade chili oil or chiu chow chili sauce.
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FAQ
How do you soften chow fun noodles?
- Fresh noodles should be placed on a plate and microwaved for 1–2 minutes, stirring every 30–40 seconds.
- Before stir-frying the noodles, set them aside to completely cool once they are a little soft and separated.
How do you loosen ho fun noodles?
Bring a wok’s worth of water to a boil, add the noodles, and stir if the noodles are extremely stiff and stuck together. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly. When your wok is smoking from high heat, add 1 1/2 tablespoons of oil to coat the surface.
How do you cook fresh rice noodles?
- Boil a pot of water, then turn off the heat.
- Add the rice noodles to the pot or cover the noodles completely in a large bowl with the hot, boiling water.
- Swish the noodles around briefly to separate.
- Noodles should be soaked for six to ten minutes to make them tender but chewy.
- Drain the noodles.
How do you cook dry noodles?
6 cups of water should be brought to a boil in a big pot or deep pan over a medium flame. Add dried noodles, 1/2 tablespoon oil, and 1/2 teaspoon salt when the water begins to roll. It will take around 4-5 minutes to boil the noodles until they are tender. Stir occasionally in between.
