Beef Chow Foon Shredded Beef Schezwan Style

Saucy Beef Chow Ho Fun Noodles

Posted:10/24/2018 Updated:8/17/2020

Saucy Beef Chow Ho Fun Noodles or " sup grub ngau ho " is for the sauce lovers out at that place and a nice alter from the classic "dry out fried" beefiness chow ho fun, or " gon grub ngau ho ."

Dry vs. Saucy Chow Fun

A proper Gon Chow Ngau Ho is all about extra high oestrus searing beefiness, noodles, and scallions to " wok hay " perfection. For beginner Chinese cooks, cooking those rice noodles just right tin exist a footling tricky, but with practice, y'all'll be able to get restaurant results at home. (We've also got plenty of other rice noodle dishes like Thai Pad See Ew if you lot desire to effort your manus at a different recipe!)

So peradventure yous're struggling with making certain your noodles don't stick, merely are withal just saucy enough to achieve the correct season. Here's where Sup Chow Ngau Ho comes in handy.

The proper noun literally translates to "wet fried beef ho fun rice noodles," which in food, translates to noodles coated in a neat savory sauce.

The Cantonese have a saying to describe a silky texture in food: " ho wat !" The elementary literal translation is "very slippery!" which sounds pretty funny in English, merely I assure y'all, to Cantonese folks and specially those from Hong Kong, this is a highly sought-after texture! Example in point, our silky Chinese steamed egg recipe AKA " wat dan ." Information technology'due south all coming together now, right?

For you American Built-in Chinese (ABCs) out there, y'all tin can probably relate to this expression. If not, but make these Saucy Beef Chow Ho Fun Noodles to know what we mean!

Saucy Beef Grub Fun: Recipe Instructions

Cut the rice noodles into 1½-inch wide pieces and gear up aside. They should be at room temperature.

In a wide shallow bowl, mix the beefiness, ¼ teaspoon baking soda, 1 teaspoon soy sauce , i tablespoon water, 1 teaspoon vegetable oil, and ½ teaspoon cornstarch until the beef is well coated. The beefiness should absorb the water and soy sauce so at that place's no liquid. Ready bated for thirty minutes at room temperature. For more information on preparing beef, see Beak's post on How to Slice and Velvet Beef for stir fries.

In a bowl, combine the warmed stock or water, one tablespoon light soy sauce , 2 teaspoons dark soy sauce, 2 tablespoons oyster sauce , ¼ teaspoon saccharide, ¼ teaspoon sesame oil , and fresh ground white pepper to sense of taste, and set aside.

Rut 2 tablespoons of oil in your wok until information technology's close to smoking. Add the beefiness to give it a quick sear for 30 seconds on each side. The beef should be cooked to about 80% doneness. Return the beef to the bowl, and prepare aside.

Turn the rut to medium, and add 1 tablespoon oil to the wok, forth with the ginger . Let information technology caramelize for nigh 20 seconds. Next, stir in the garlic and immediately add the Chinese black mushrooms and the white portions of the scallions .

Plough the oestrus to high, and stir-fry for 15 seconds. Add together 1 tablespoon Shaoxing vino and the napa cabbage.

Stir-fry for another 15 seconds, and add the sauce mixture you prepared earlier.

One time the sauce starts to simmer and eddy, add the fresh ho fun rice noodles , folding them into the sauce and then the noodles don't interruption autonomously. Reduce the rut to a simmer if needed, and after 30 seconds (or when the rice noodles are heated through), add the mung bean sprouts and the beef.

Fold in the beef and mung edible bean sprouts until everything is coated and heated through. Add the green portions of the scallions .

Drizzle in half of the cornstarch slurry while stirring, and melt for twenty seconds. Bank check the thickness of the sauce. Add more slurry until the sauce is thick enough to coat a spoon.

The sauce consistency and quantity is all per your personal preference. You can adjust the recipe past increasing the amount of stock, seasonings, and/or cornstarch slurry.

The sauce should be allowed to cook for at least 20 seconds later adding the last of the cornstarch slurry to ensure the starch gets cooked. Serve your Beef Chow Ho Fun Noodles with your favorite chili oil!

Prep: 35 minutes

Cook: 10 minutes

Total: 45 minutes

For the beefiness:

• ▢ 12 ounces flank steak (340g, thinly sliced)
• ▢ ¼ teaspoon baking soda (optional)
• ▢ 1 teaspoon soy sauce
• ▢ 1 tablespoon h2o
• ▢ 1 teaspoon vegetable oil
• ▢ ½ teaspoon cornstarch

• Cut the rice noodles into 1½-inch broad pieces and gear up bated. They should be at room temperature.

• In a broad shallow bowl, mix the beefiness, ¼ teaspoon baking soda, 1 teaspoon soy sauce, 1 tablespoon h2o, ane teaspoon vegetable oil, and ½ teaspoon cornstarch until the beef is well coated. The beef should absorb the water and soy sauce so at that place'south no liquid. Set up aside for 30 minutes at room temperature.

• In a bowl, combine the warmed stock or water, 1 tablespoon light soy sauce, 2 teaspoons dark soy sauce, 2 tablespoons oyster sauce, ¼ teaspoon saccharide, ¼ teaspoon sesame oil, and fresh footing white pepper to sense of taste, and set aside.

• Heat 2 tablespoons of oil in your wok until information technology'southward close to smoking. Add together the beef to give it a quick sear for thirty seconds on each side. The beefiness should be cooked to about fourscore% doneness. Return the beef to the bowl, and set aside.

• Plow the estrus to medium, and add i tablespoon oil to the wok, forth with the ginger. Allow it caramelize for about 20 seconds. Next, stir in the garlic and immediately add the Chinese black mushrooms and the white portions of the scallions.

• Plough the estrus to high, and stir-fry for 15 seconds. Add ane tablespoon Shaoxing wine and the napa cabbage.

• Stir-fry for some other 15 seconds, and add the sauce mixture you prepared earlier. Once the sauce starts to simmer and eddy, add the fresh ho fun rice noodles, folding them into the sauce and then the noodles don't break apart. Reduce the oestrus to a simmer if needed, and after xxx seconds (or when the rice noodles are heated through), add together the mung edible bean sprouts and the beef.

• Fold in the beef and mung edible bean sprouts until everything is coated and heated through. Add the green portions of the scallions.

• Drizzle in half of the cornstarch slurry while stirring, and cook for 20 seconds. Check the thickness of the sauce. Add more slurry until the sauce is thick enough to coat a spoon.

• The sauce consistency and quantity is all per your personal preference. You can adjust the recipe past increasing the corporeality of stock, seasonings, and/or cornstarch slurry.

• The sauce should exist immune to cook for at least 20 seconds afterward adding the last of the cornstarch slurry to ensure the starch gets cooked. Serve your Beef Chow Ho Fun Noodles with your favorite chili oil!

Calories: 436 kcal (22%) Carbohydrates: 44 grand (fifteen%) Poly peptide: 26 grand (52%) Fat: 17 g (26%) Saturated Fat: four one thousand (20%) Cholesterol: 51 mg (17%) Sodium: 931 mg (39%) Potassium: 702 mg (xx%) Fiber: 3 k (12%) Sugar: 4 g (iv%) Vitamin A: 180 IU (4%) Vitamin C: nineteen.2 mg (23%) Calcium: 74 mg (7%) Iron: two.seven mg (15%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes only. While nosotros exercise our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. volition change the nutritional data in any recipe. Various online calculators likewise provide dissimilar results, depending on their sources. To obtain accurate nutritional data for a recipe, utilise your preferred diet calculator to determine nutritional data with the actual ingredients and quantities used.

About Nib

Pecker is the dad of The Woks of Life family unit. He grew upwardly in upstate New York, working through high schoolhouse and higher in restaurants with his male parent, a chef. Rose from modest beginnings as a Burger Rex sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family'southward Chinese eating house, while also learning the effectively points of Cantonese cooking from his immigrant parents. Specializes in all things traditional Cantonese and American Chinese takeout.

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