Beef 'Chow Fun' (Beef stir fried rice noodle)

By lovemesaysfood
February 24, 2015
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Author Notes:

No better way to ring it in than Beef ‘Chow haw fun’. This is a winner winner among any crowd, trust me.

They will shovel it back like you wouldn’t believe. It may be take a few tries to get it perfect but it is well worth it. Something I ate on weekends growing up!


Serves: 3-4 people
Prep time: 30 min
Cook time: 20 min

For the beef marinate

  • 200 grams beef flank, sliced
  • 1 tablespoon Kikoman Light soy sauce
  • 1 teaspoon Sugar
  • 1 teaspoon Cornstarch
  • 1 dash Sesame oil
  1. Combine ingredients to coat the slices of beef.
  2. Leave to marinate for 15-20 minutes.

For the dish

  • 500 grams Fresh flat rice noodle
  • 1/2 Onion, cut in 1/4" slices
  • 120 grams Bean Sprouts
  • 2-3 Flat slices of ginger 1/8" wide
  • 1 Chinese Chives or Spring onion, diagonally cut
  • 2 tablespoons Light Kikkoman Soy Sauce
  • 1 tablespoon Dark Kikkoman Soy Sauce
  • 1 teaspoon sugar
  • 1 pinch salt, to taste
  • 1 splash grapeseed oil
  1. Prepare the seasoning 'slurry' of soy sauces, and sugar in a bowl and set aside.
  2. Heat up wok on medium, once hot add 1 Tbs of Oil, then fry beef with marinate until pieces are just under done. Set aside.
  3. Heat more oil in the pan and sauté onions until soft and transclucent.
  4. Add ginger and bean sprouts and cook until semi soft. Push them to the side of the wok.
  5. Secret Step: heat the fresh noodles in the microwave for 1-2 minutes just to get them warm and separated before adding them to the wok.
  6. Turn the heat to High. Toss the separated noodles into the wok with the vegetables. Stir with an upward motion to properly mix all the ingredients.
  7. Add Seasoning and mix well to distribute colour and taste throughout.
  8. Taste as you go, if it requires more salty soy flavour add light soy. Colour can be added by adding more dark soy.
  9. Re-add the beef that was previously set aside. Garnish with sliced onion & Serve!

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Chinese|Cantonese|Noodle|Beef|Stir-Fry|Quick and Easy|Marinate|Weeknight Cooking|Chinese New Year|Entree