Gon chow ngau ho / Cantonese-style fried noodles / Beef chow fun or just call it delicious !
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 .
Hi Anne! Yes, i remember your previous attempts, you really do make them very well, it turns out good each time! Not for me though, i find it really tough to prevent them from sticking together :( Taking this opportunity to wish you Happy New Year! Cheers, to an amazing year ahead!ReplyDelete
Wishing you and your loved ones a great 2014 ahead! Cheers!
Hi Anne, love your fried noodles look so mouthwatering. ...I need extra serving please!! :))ReplyDelete
Happy New Year to you and family. Wishing you all the best in 2014.
I love your beef hor fun - its making me hungry at this late hour! Wishing you a happy new year!ReplyDelete
Im hungry, really hungry after saw this Anne!! Look delicious!!!!!ReplyDelete
I am so curious as to the ingredients in the Chow Fun I get at our local Asian restaurant. Perhaps they will tell me or better yet, maybe I will just make my own. Marion and I both love it and yours looks amazing!!!
Thank you so much for sharing, Anne. Marion and I welcomed 2014 quietly. She had to wake me up to watch the ball drop, lol...Another New Year celebration is just around the corner, isn't it?
Delicious bowl of noodles! I too, like to add a little water when cooking noodles!
Happy New Year!
Wishing you A Fabulous 2014!
Haha, I ended the year in a sweet note, but I would love to start the year with this savory yummy goodness. I am so hungry right now!ReplyDelete
This looks so DELICIOUS!!ReplyDelete
Happy New Year to you and your family and I look forward to another year of your beautiful creations!
Looks absolute yum! I like the idea of ending the year on a savoury note :-)ReplyDelete
Hi Anne, I love ngau ho and yours looks very delicious!ReplyDelete
Happy New Year and all the best in 2014!
Happy New Year Anne ! Your plate of noodles look simply good and perfect!ReplyDelete
Hope you had a great new year eve. love the idea of ending it with savory dish of noodles. Wonderful flavors! . All the best for the year ahead.ReplyDelete
Ooooh, what a terrific noodle dish, Anne!!! You're making me drool again!!!ReplyDelete
i remember the last time i fried hor fun to make that phat see ew i did not get stingy with the oil cos it helps the noodle not to clump together..water is a good healthier alternative ..hehe..ReplyDelete
I am so ready for noodles and Chinese noodles? So much the better!ReplyDelete
Happy 2014, Anne!!!ReplyDelete
This noodles is not enough to serve 4... because it is delicious. That's why!!! LOL!
Funny that Lena said that Kumquat reminds her of Mel. Roast chicken reminds her of Phong Hong and you know what? Cheesecake reminds me of you!!! YES YES YES!!! You can use cream cheese as our theme ingredient for LTU, Jan 2014.... QUICK! Go to buy 1 kg of cream cheese... I bought mine. Have you???
I am rather late but better than never huh lol! Happy New Year to you Anne and that plate of hor fun looks just so delicious! I can never fry noodles sigh!ReplyDelete
Great site and my eldest teenage son loves this dish. We are currently living in HK too. I love your sauce and can't wait to try this dish with my teenagers. You did not mention this in your recipe but I am sure you must soak your noodles for a bit before putting them in the wok, right? Have a super week. Take Care, BAM
Hi Bam , no , I didn't soak the fresh noodles whenever I cook this dish or it'll get mushy :D I haven't tried it this way but if you're concern about the oiliness , try rinsing it a a bit but I think you need to drain the noodles for a long time . Or try using the Vietnamese dried noodles , the one for Pad Thai ?! :DDelete