Beef Chow Fun Recipe (Hakka Style Stir Fry Noodles)

By Souped Up Recipes · 60 min

Ingredients

Instructions

1. Mix the rice flour and tapioca starch thoroughly. Bring 200 grams of water to a boil, pour it into the flour and stir until well mixed. Cover and let cool until lukewarm.
2. Gradually add about 100 grams of room-temperature water in batches and knead into a smooth dough.
3. Divide the dough into six pieces. Roll each into a long thin strip, line the strips up together and cut them into 10-12 gram pieces.
4. Roll each piece back and forth into a pointed needle noodle. Keep the noodles lightly dusted so they do not stick together.
5. Bring 3 liters of water to a boil and add the noodles. Wait a minute before stirring. Cook 1-2 minutes after they float if using in a stir-fry.
6. Transfer the noodles to an ice bath to firm up, and keep them there while you prepare the other ingredients.
7. Cut the beef into 1/8 inch (about 3 mm) slices and marinate with soy sauce, dark soy sauce, five spice, baking soda and oil for 15 minutes.
8. Cut the bok choy stems smaller and the leaves larger, keeping them separate.
9. Drain the noodles well and season with oyster sauce, soy sauce and white pepper.
10. Heat a wok until smoking. Add 1.5 tbsp oil, pour in the beaten eggs and swirl to spread. Flip when mostly set, cook 10 seconds, then cut into strips and set aside.
11. Return the wok to high heat with more oil until smoking. Stir-fry the beef until it changes colour, then move it aside and tilt the wok to drain the excess oil.
12. Add the garlic, fermented black beans, pickled mustard greens, carrot and bok choy stems. Stir over medium heat for a couple of minutes. Add salt only if you used no salty pickles.
13. Add the drained noodles, beef, egg and bok choy leaves. Stir over high heat until the bok choy is soft and the noodles are hot.
14. Sprinkle with chili flakes and toasted sesame seeds to taste before serving.

Summarized from Souped Up Recipes's video. Watch it for the details.

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