{"id":29689,"title":"Authentic Beef Chow Fun","modified":"2025-02-12T10:27:26+01:00","plain":"A traditional beef chow fun recipe that is as delicious as it is quick to make\n\n\n\nHaving inspired the famous pad see ew of Thai cuisine, chow fun (or ho fun, beef chow fun and many other names given to it) is one of my favorite dishes from Chinese cuisine. \n\n\n\nThe concept is as simple as can be: stir-fry rice noodles (I use the word tagliatelle to emphasize that they should be flat noodles, not round) at very high temperature with some vegetables and marinated beef\n\n\n\nDespite its similar name, chow mein is quite different from chow fun\n\n\n\nThis dish embodies the comfort food and simplicity of Cantonese cuisine; if well organized, there's almost no active cooking time, just a bit of marinating. \n\n\n\nWhat is beef chow fun?\n\n\n\nEssentially, it will be very wide rice noodles (he fen or huo fun) stir-fried with marinated beef, green onions, bean sprouts, sometimes ginger, but most importantly: dark soy sauce\n\n\n\nThe large traditional noodles for chow fun\n\n\n\nThe main techniques of chow fun\n\n\n\nThe first, wok hei (\u944a\u6c23), or \u201cbreath of the wok\u201d, is that smoky and complex taste that comes from cooking at very high temperatures. It's this intense heat that gives the noodles their unique flavor and slightly charred character. A hot wok is essential to capture this essence.  \n\n\n\nAlso try my express stir-fried beef noodles\n\n\n\nThe second technique, pow wok, involves stir-frying the ingredients in the wok without a spatula, by skillfully tossing it. This constant movement prevents the noodles from sticking or breaking, while ensuring even cooking and nice caramelization.  \n\n\n\nFor beginners, a wok with a wooden handle makes it easier to handle. That said, a spatula can certainly do the job, especially if you're using rice noodles other than the traditional ones that break very easily \n\n\n\nThe main ingredients of beef chow fun \n\n\n\n\n\n\n\nThe beef: use a quick-cooking cut like sirloin\n\n\n\nThe light soy sauce: salty soy sauce that you'll find in all stores\n\n\n\nThe dark soy sauce: salty soy sauce, darker and more intense. Mainly found in Asian supermarkets \n\n\n\nThe Shaoxing wine: Chinese cooking wine, you can substitute it with sake or dry sherry\n\n\n\nThe rice noodles: ideally you'll find a large block of rice dough to cut into noodles, but if not, use dry rice noodles, the widest possible\n\n\n\n\n\n\tAuthentic Beef Chow Fun\n\t\t\n\t\tA traditional beef chow fun recipe that is as delicious as it is quick to make\t\n\t\n\t\tWok\t\n\t\n\t\t240 g beef (Use sirloin or flank steak)200 g Of wide rice noodles, chow fun type (If fresh (the best), 350g for two)4 green onions (In segments)1 onion (sliced)120 g of bean sproutsMarinade for the beef2 tablespoon light soy sauce2 tablespoon shaoxing wine2 g baking soda4 g cornstarch4 g of sugar2 teaspoons neutral oilSauce3 tablespoons light soy sauce2 teaspoons dark soy sauce5 g of sugar\t\n\t\n\t\tIf using dry noodles, soak the rice noodles in water for at least three hours.If using fresh noodles, blanch for 30 seconds, then place in a bowl of cold water and drainCut the beef into slices about 2mm thick but 2-3 cm wide (see photo)Marinate for 30 minutes.Wash the bean sprouts, cut the onions and green onions.Mix the sauce ingredients in a bowlHeat a wok over high heat for 5 minutes, add a bit of oil and stir-fry the beef slices for 1 minute.Add the onion slices and stir-fry for 2 minutes.Set the beef and onions aside for later use.Drain the noodlesUse chopsticks or a spatula to stir-fry the noodles for 2 minutes. Stir frequently to prevent the noodles from sticking to the pan. Add the bean sprouts and stir-fry for 1-2 minutes.Add the sauce and stir-fry for 2 minutes.Add the beef and onions, stir-fry until the noodles are fully cooked.Add the green onions and stir-fry for 30 seconds.\t\n\t\n\t\tThe secret to making good beef chow fun is to stir the noodles frequently while stir-frying at very high temperature\n\t\n\t\n\t\tMain courseChineseBoeuf, Ma\u00efzena, Nouilles, Sauce soja dark, Sauce soja light, Vin shaoxing","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29689","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29689"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29689\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/26971"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29689"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29689"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29689"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}