This is one Chinese dish that I can say with straight face and the Chinese staff who takes my order understand it right away without me saying it repeatedly hee hee
I usually wash ho fan aka rice noodle as it's a bit oily and this time I didn't . Second , avoid stirring it too much , a minimal toss and turn will do or the noodles will break into pieces . A non-stick pan is really a great help or if you're using a stainless steel pan or a wok , be sure to high heat .
Some of the beef ho fan that I ate tend to be very greasy so I used as little oil as possible . I also used soy bean sprouts and it takes more time to cook but I love its texture in this dish .
550 grams fresh wide rice noodles
100 grams beef slices
3 pieces beef balls , cut
150 grams soy beans sprout , rinse and drain
1 stalk celery and 1 red chili , sliced thinly
1 clove minced garlic
some salt and white pepper
some spring onion
For the sauce :
Mix together 1 T dark soy sauce , 1/2 tsp light soy , 1 tsp brown sugar , 1/2 tsp chicken powder , 1 T chili garlic sauce , 5 T water , a dash of white pepper and a generous pinch of salt .
* In a non-stick pan , heat a little bit oil and fry onion and garlic until fragrant ; add in the beef , fry until it changes color ; transfer to a plate , keep warm .
* In the same pan , ( no need to add oil ) stir fry the sprouts , add some water , cover and cook for at least 5 minutes . Add the beef balls , celery and chili and cook for another 2 minutes ; transfer to a plate , keep warm .
* Wipe or wash the pan ; heat about 1 tablespoon of oil , swirl to coat the pan , add the noodles and stir fry gently as needed , about 4 minutes , don't worry if the noodles clumps together , when you add the sauce it will just separate . Add the beef and the beansprout mixture , stir to combine ; add the sauce , mix thoroughly until well combined . Toss in the spring onion . Give another good stir and dish up . Serve hot .