SAUCY BEEF CHOW HO FUN NOODLES
Sup chow ngau ho, or saucy beef chow ho fun noodles, are a tasty alternative to the traditional “dry-fried” beef chow ho fun, or “gon chow ngau ho.”
Chow Fun: DRY vs. SAUCY
Extra high heat is essential for searing beef, noodles, and scallions to a “wok hay” perfection in a genuine Gon Chow Ngau Ho. Cooking the perfect rice noodles can be challenging for first-time Chinese cooks, but with experience, you’ll be able to replicate restaurant-quality results at home. (There are other rice noodle dishes, such as Thai Pad. If you’re interested in experimenting with another dish, contact Ew!
So maybe you’re having trouble keeping your ramen from sticking while also ensuring that the sauce is just saucy enough to create the desired flavor. Fortunately, we have Sup Chow Ngau Ho to turn to.
When it comes to cuisine, the name means “wet fried beef ho fun rice noodles,” which is what this dish is all about.
“ho wat!” is a Cantonese expression used to describe food with a smooth texture. In English, “extremely slippery!” seems absurd, yet among Cantonese and especially Hong Kong residents, this is a highly sought-after texture for several reasons. Our silky Chinese steamed egg recipe, often known as “wat dan,” is one such good example. Isn’t this the moment when it all comes together?
Those of you who are American-born Chinese (ABCs) can identify with this phrase. Until then, try these savory beef chow fun noodle dishes and you’ll get it!
FOR THE BEEF:
- 12 oz. of flank steak(340g, thinly sliced)
- ¼ tsp. of baking soda (optional)
- 1 tsp. of soy sauce
- 1 tbsp. of water
- 1 tsp. of vegetable oil
- ½ tsp. of cornstarch
FOR THE REST OF THE DISH:
- 1 lb./ of fresh rice noodles(wide/flat noodles)
- 2 cups of warm low sodium beef or chicken stock
- 1 tbsp. of light soy sauce
- 2 tsp. of dark soy sauce
- 2 tbsp. of oyster sauce
- ¼ tsp. of sugar
- ¼ tsp. of sesame oil
- white pepper (to taste)
- 3 tbsp. of canola oil
- 3 thin slices of ginger
- 3 cloves of garlic (minced)
- ½ cup of fresh shiitake mushrooms
- 2 scallions (white and green parts separated)
- 1 tbsp. of Shaoxing wine
- 2 cups of napa cabbage (cut crosswise into ½-inch pieces)
- 2 cups of fresh mung bean sprouts
- 2 tbsp. of cornstarch (mixed with 2 tablespoons water)
- Set aside the rice noodles, which have been cut into 11/2-inch-wide pieces. A temperature of about 23 degrees Celsius is recommended for them.
- Mix the meat, 1/4 teaspoon baking soda, 1 teaspoon soy sauce, 1 tablespoon water, 1 teaspoon vegetable oil, and 1/2 teaspoon cornstarch in a wide shallow basin until the beef is thoroughly coated. No liquid should be left in the dish after the beef has absorbed the water and soy sauce. Place in a cool, dry place for 30 minutes.
- Cooking liquid, 1 tbsp light soy sauce, 2 tsp dark soy sauce, 1/4 cup sugar and 1/4 tbsp sesame oil, and freshly ground white pepper to taste should all be combined in a dish before serving.
- Add garlic and ginger when the oil in your wok is almost smoking. Add the steak and sear it briskly for 30 seconds on each side. About 80% doneness is the target temperature for the beef. Set the steak aside in the bowl it was prepared in.
- Add 1 tbsp. oil and the ginger to a wok set over medium heat. Allow for around 20 seconds for the sugar to brown. Stir in the garlic and then the Chinese black mushrooms and scallions, starting with the white parts of the scallions.
- Stir-fry for 15 seconds over high heat. Add the napa cabbage and 1 tablespoon of Shaoxing wine to the pot.
- Continue to stir-fry for an additional 15 seconds after adding the sauce mixture. Add the fresh ho fun rice noodles once the sauce has begun to simmer and boil, folding the noodles into the sauce to prevent them from breaking apart. Add the mung bean sprouts and meat after 30 seconds (or when the rice noodles are heated) if needed.
- Make sure that everything is covered and heated thoroughly before adding the steak and mung bean sprouts. Toss in the scallions’ greens.
- Cook for 20 seconds after adding half of the cornstarch slurry and stirring it in. Make sure the sauce isn’t too thin. Before adding more slurry, the sauce should be thick enough to coat the back of a spoon.
- The sauce can be as thick or thin as you like, and the amount you use is entirely up to you. You can modify the recipe by adjusting the amount of stock, seasonings, and cornstarch slurry.
- Wait at least 20 seconds after adding the last cornstarch slurry before serving the sauce for best results. Chili oil is an excellent accompaniment to your Beef Chow Ho Fun Noodles!