Beef Chow Fun - The Best Cantonese Noodle?
Make this supremely delicious noodle at home. It's my absolute favourite!
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** CHAPTERS **
0:00 - Introduction
1:08 - Prepare beef
2:16 - Prepare veg & aromatics
3:24 - Prepare sauce
4:00 - Prepare noodles
5:38 - Remainder of ingredients & heat wok
5:54 - Fry beef
6:51 - Fry veg & aromatics
7:35 - Fry noodles
8:10 - Add sauce & beef
9:39 - Plate noodles
10:12 - thetaste
11:14 - Flo's thoughts
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Pork Chow Fun Recipe (Learn to Make the Perfect Stir Fry Noodles)
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There was a noodle factory in my hometown, which was only 5 minutes walk from my house, so I grew up with fresh rice noodles. They are moist, tender, slightly chewy, fluffy, and don't break easily. However, I only have access to dried rice noodles since I moved to the USA. For this recipe, it is tricky to prepare thin rice noodles (angel hair thickness) for stir-fries; if you boil them, they break into short pieces easily; if you soak them in cold water, they lose the chewy texture. I found soaking them in hot water for a short time is the best way to maintain the texture and length. The noodles turn out just as good as fresh.
INGREDIENTS
To marinate the pork
200 grams of pork, cut into strips
1 tbsp of soy sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1/4 tsp of baking soda (Amazon Link -
1.5 tsp of cornstarch (Amazon Link -
To season the noodles
150 grams of angle hair thin dried rice noodles
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tsp of dark soy sauce (Amazon Link -
1/2 tsp of five-spice powder (Amazon Link -
1/2 tbsp of lard
Others:
2 tbsp of pork lard or cooking oil for stir-frying
2 eggs
150 grams of mixed julienned vegetables (I used onion, carrot, bean sprouts, and chives)
Toasted sesame seeds as garnish (Amazon Link -
Chili flake to taste optional (Amazon Link -
INSTRUCTIONS
Marinade the pork with soy sauce, dark soy sauce, baking soda, and cornstarch, then set aside while prepping other ingredients. The baking soda tenderizes the meat, and the cornstarch prevents the meat from drying while stir-frying; with both ingredients, you get a juice, tender pork.
Bring a pot of water to a light simmer. Turn off the heat. Soak the angel-hair-thin noodles for 1 minute, then drain thoroughly. Note: Thicker noodles take a longer time to soak.
Season the noodles with soy sauce, oyster sauce, dark soy sauce, pork lard, and five-spice powder. Then mix and fluff the noodles until most strings are loosened and set them aside. Thin noodles like to tangle together. Pre-fluffing them makes the stirring much easier. Seasoning the noodles before stir-frying is beginner-friendly because you can take your time to prepare all the sauce to avoid rummaging around.
Julienne some vegetables (I used onion, carrot, bean sprouts, and chives). Although you can use whatever you have in your fridge, mixing different vegetables with multiple colors and textures will make the dish tastier and prettier.
Beat two eggs in a bowl and set aside.
Turn the heat to high and pre-heat your wok until smoking hot. Then add one tbsp of pork lard and fry the egg until set. Break the egg into bite-size pieces. Remove to the side.
Add one more tbsp of lard, then stir the marinaded pork over high heat until the meat changes color. If you don't like animal fat, use the oil you prefer.
Add onion and carrot, and stir for a minute, then add the rice noodles and the bean sprouts. Keep cooking and fluffing the noodles over high heat until you smell a toasty rice fragrance. If you are cooking a carbon steel wok, high heat is the key to preventing the noodles from sticking to the bottom and getting that unique wok hay flavor.
Add the chives, egg, toasted sesame seeds, and chili flake at the end. Keep tossing until the chives are welted. Enjoy!
Beef noodles that totally don't suck (good bye tough beef!) | Cantonese Beef 'Chow Fun' Noodles
There are a lot of restaurant beef noodles out there that suck. With beef that's dry and tough. My version of beef chow fun noodles keeps the beef super soft and tender!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
???? How Chinese OGs like their Beef Chow Fun (濕炒牛河)
Watch Daddy Lau teach us how to make this saucy version of beef chow fun, also called beef chow fun with black bean sauce. This dish is an tasty and comforting addition to any meal!
Potato starch:
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MWL Beef Chow Fun:
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⏲ CHAPTERS ⏲
00:00 - Cut beef
00:37 - Cutting against the grain
01:36 - Soak black beans
01:57 - Cut bell peppers & onion
02:42 - Mince garlic & ginger
03:12 - Marinate beef
04:05 - Prepare black beans
04:43 - Prepare noodles
05:36 - Noodles prep Q&A
06:12 - On beef chow fun with gravy
06:50 - Prepare sauce
08:00 - Stir-fry noodles
08:54 - Why noodles mushy or lumpy?
09:36 - How to prevent noodles from sticking or breaking
10:28 - Add soy sauce to noodles
11:16 - Cook beef
12:28 - Cook everything together
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
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EASIEST Cantonese Beef Chow Fun Recipe - Stir Fried Rice Noodle 干炒牛河 Chinese Hor Fun Stir Fry
Depending on where you are residing, some of you may know this as Beef Chow Fun, Beef Hor Fun, Dry Beef Ho Fun or Stir Fried Beef Rice Noodles. This is a classic Cantonese dish comprising of rice noodles stir fried with marinated sliced beef and some other simple ingredients.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Beef Chow Fun 干炒牛河
Ingredients:
Serves 3
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Marinated beef
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220g chuck tender (sliced thinly against the grain)
2 tablespoons water
1 tablespoon oyster sauce
2 tablespoons light soy sauce
1 teaspoon sugar
A few dashes of white pepper
1.5 tablespoon cornflour (cornstarch)
1 tablespoon cooking oil
Other ingredients
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500g fresh rice noodles (ho fun / hor fun / he fen)
70g beansprouts
1 red onion (sliced)
1 tablespoon oyster sauce
2 tablespoons light soy sauce (or fish sauce)
2 tablespoons premium dark soy sauce
40g chives
1 stalk of spring onion
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Oyster sauce
Light soy sauce
Premium dark soy sauce
Grounded white pepper
Cornflour/cornstarch
Rice bran oil (used as cooking oil)
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan (used for blanching) or
Buy the exact set in Singapore:
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Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
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If you like this recipe, you might like these too:
Braised Beef Noodles 红烧牛肉面 (Multi-cooker / Pressure cooker Recipe)
Amazingly Tender! Chinese Beef with Ginger & Spring Onion 姜葱牛肉
Authentic Hong Kong Style Chow Mein Recipe 豉油皇炒面 Cantonese Soy Sauce Fried Noodles
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Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Vegetable Chow Fun Recipe | EASY Chinese vegan Noodles Recipe (干炒牛河)
LEARN HOW TO MAKE VEGAN CHINESE CHOW FUN RECIPE AT HOME
LAY HO MA!! Nothing beats a nice plate of thick rice noodles stir fried with some delicious veggies and a nice soy sauce. Join me in this episode and learn how to make a vegan chow fun recipe at home! This simple Chinese recipe is sure to become one of your weekly favourites. Let's begin
Ingredients:
1/4lb extra firm tofu
1/2 onion
1/2 cup mushrooms
1 stick green onion
120g thick rice noodles
drizzle of olive oil
salt and pepper
1/2 tbsp potato starch
1/4 cup water
1 tbsp rice vinegar
2 tbsp soy sauce
1/2 tbsp dark soy sauce
1 generous tbsp hosin sauce
2 tbsp chili oil (
1/2 cup bean sprouts
Directions:
1. Bring a pot of water to boil for the noodles
2. Pat dry the tofu and slice into strips
3. Coarsely slice the onion. Quarter the mushrooms. Chop the green onion into bite sized pieces
4. Cook the noodles for half the time of package instructions (in this case 4min)
5. Strain out the noodles and set aside
6. Heat up a non stick pan to medium heat. Add some olive oil and sear the tofu for about a minute on each side
7. Season the tofu with salt and pepper
8. In a small bowl, stir the potato starch and 1/4 cup of water together to make a slurry. Then, add in the rice vinegar, soy sauces, and hosin sauce. Stir to combine
9. Set the tofu aside and bring the pan back onto medium heat
10. Add the chili oil. Then, add and sauté the white onions for 2-3min
11. Add the mushroom and green onion. Sauté for 1-2min
12. Add the noodles and sauce. Sauté for another 1-2min
13. Add the bean sprouts. Sauté for another minute
14. Add the tofu back in and give it a good stir and you're done
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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