Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chow fun. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
"Chow fun" is both a noodle and a dish most commonly seen in the cuisine of Southern China and Hong Kong, though it also appears in some regions of both Malaysia and Singapore. In most cases, this name is only used for the dish in countries that speak English. Chow fun originated from a subdistrict of Guangzhou called Shahe (the noodles is also alternatively called as Shahe Fun).
chow fun is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. chow fun is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have chow fun using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make chow fun:
- Make ready marinade
- Get 1 tsp corn starch
- Prepare 1 tbsp dry sherry or chinese rice wine
- Take 2 tsp dark soy sauce
- Make ready 1 tsp sesame oil
- Prepare sauce
- Prepare 1/2 tsp sugar
- Prepare 2 tsp light soy sauce
- Get 2 tbsp oyster sauce
- Make ready 1 lb dried wide rice noodles
- Take 1/2 lb flank steak
- Make ready 1 1/2 cup sliced onion
- Take 2 tbsp oil
- Make ready 3 green onions
- Prepare 1 tsp crushed black bean
- Make ready 3 cup bean sprouts
- Make ready 2 tsp minced garlic
Chow fun, or stir-fried hor fun (shahe fen) noodles, is any number of different individual preparations (and could be compared to the number of pizza varieties in United States cuisine). The main ingredient of this dish is hor fun noodles, which is also known as shahe fen, originating in the town of Shahe in Guangzhou. When oil is hot, add rice noodles. Sear each side of noodles to golden brown.
Instructions to make chow fun:
- soak noodles for 45 minutes in hot water until soft and then drain
- combine 1tbsp dark soy sauce, rice wine, sesame oil, and corn starch in bowl and add beef to coat. stand 10 minutes
- combine oyster sauce, sugar, and remaining soy sauce and set aside
- cut green onion whites and separate from green
- heat wok medium high
- add oil, garlic, green onion whites, and onions. stir fry 1 minute
- add flank steak and black beans. stir fry until beef is no longer pink, 1-2 minutes
- add noodles and toss gently.
- add sauce and coat. cook 2 minutes
- toss in bean sprouts and green onions. 1 minute
Adjust heat as necessary to avoid. This quick and easy beef chow fun is a take on a classic Cantonese dish that's hugely popular in restaurants. Traditional ingredients include beef, hor fun noodles, mung bean sprouts, onion, ginger, and spring onions. In this simplified recipe that's perfect for a busy weeknight dinner or simple stir-fry lunch, we use fresh baby corn instead. Beef chow fun (pan-fried flat rice noodles) is one of my favorite Cantonese dishes.
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