Instead of ending the year with sweet note , I'll leave you with savoury note lol
If you've been in Hongkong , you've probably eaten this already .
Of course , this version is not really what you call authentic gon chow ngau ho / beef chow fun / Cantonese-style fried noodles since I usually add water whenever I cook it .
Well , since it's my own version , I can add anything whatever I want , right ?
This is my 3rd post of this noodle dish . I've tried cooking it without water the second time but I like it much better with some water .
I mean , who wants an oily version of it , which by the way , is what you usually get when you order this noodle dish at some Chinese resto here .
Not all , mind , some makes great gon chow ngau ho , if you're lucky enough to find it !
Now , making it at home is easy enough , as long as you won't stir it vigorously .
Fresh flat rice noodles are quiet soft and will break easily , when you fry it , each strand will stick to each other like crazy . Since I haven't tried cooking chow fun by using the wok hei method , I'm using induction cooker , so I cooked it using a non-stick pan instead . The only way to separate each noodle strands is to cook it on high heat and of course , more oil . Adding water is the lesser of two evils .
I let the photos do the talking ......
So , how's your New Year's preparation going so far ?
Serves 4 ( Yeah , right , 2 more likely ! )
1 pound ( about 500-550 grams ) fresh flat rice noodles
200 grams thinly-sliced beef ( the one you use for Chinese hot pot ) or sirloin , sliced thinly
1 clove garlic , minced
1 small onion , cut into 1/4-inch thick
50 grams garlic chives , cut into 2-inches long or spring onion
150 grams mung bean sprouts
2 teaspoons homemade or store-bought chili garlic sauce plus extra , if prefer
spring onion , for garnish
For the sauce :
1/2 cup beef broth or water
1 1/2 tablespoons dark soy sauce
1 tablespoon light soy sauce
1 teaspoon raw sugar or regular sugar
* Marinate beef slices with 1/2 teaspoon light soy sauce , a dash of ground white pepper , a dash of sesame oil and 1/2 teaspoon of tapioca or cornstarch , set aside . Separate each strands of noodles . Combine and mix ingredients for the sauce .
* In a large non-stick pan , over medium high-heat , pour about 1 tablespoon of oil , when oil is hot , add in garlic . Fry until lightly-browned , then add in the beef slices , cook for about a minute , transfer to a plate . In the same pan , add in the onion , fry for 2 minutes then add in the chives and cook for about a minute , transfer to the plate with the beef . Add in the noodles and cook , stirring and tossing gently from time to time to prevent sticking from the bottom , for 5 minutes . Add in the beef , onion/chives mixture and the mung bean sprouts , stir gently for about 15 seconds then add in the sauce . Stir and toss for about 2-3 minutes or until sauce is absorbed . Add in the chili garlic sauce , give it a good stir , dish up . Serve hot with extra chili sauce .