ho fun noodles

Wouldn&#039;t your family love to sit down to my Stir-Fried Pork with Ho Fun Noodles? Cooking Chinese dishes in your home isn&#039;t difficult.  Try my recipe tonight!

Stir-Fried Pork with Ho Fun Noodles

tbsp rice cooking wine (Shaoxing if available)

soy sauce

Argo Corn Starch

pork tenderloin (1/8 to 1/4 inch slices)

tbsp oyster sauce

tbsp dark soy sauce

tbsp rice cooking wine

sugar

beef stock

Mazola Corn Oil

ginger (thinly sliced)

garlic sliced thin (sliced thin)

tbsp scallions (sliced- use white portion for saute)

red pepper flakes (to taste)

bok choy

snow peas

carrots (sliced)

red bell peppers (sliced)

broccoli florets

tbsp sliced scallions (sliced- use green part for garnish)

Ho Fun Noodles (cooked per instructions)

Combine all the ingredients for the velveting mixture in a bowl and mix well.

Add pork to the mixture, mixing well and allow to marinate for 20 minutes.

Mix sauce ingredients the in another bowl.

Heat Mazola Corn oil in a wok or large saute pan over high heat until it begins to shimmer. It should be about 350 degrees.

Add the pork to the pan and quickly fry it for 1-2 minutes until pork is almost done and the exterior has turned nicely brown.

Remove the pork from the pan and place over a wire grate to allow it to drain.

Pour the oil out of the pan, reserving 2 tablespoons.   Rinse the pan with water, getting rid of any excess residue by scraping the pan.  Dry pan and return to set aside till needed.

Cook Ho Fun noodles as directed on package,

After the noodles have started cooking place the saute pan back on the stove and finish the stir fry.

10.	Add the 2 tablespoons of oil back to the pan. Add in ginger, garlic and scallions (white). Saute for about 45 seconds until fragrant.

11.	Return the pork to pan along with vegetables.  Saute for about 1-2 minute then add in the sauce mixture.

12.	Cook for about 2 minutes until the sauce mixture thickens.  Serve over cooked Ho Fun Noodles and garnish with scallions (green)

This saucy beef ho fun recipe (choy yeun ngau ho) stir fry is made with ho fun rice noodles, slices of beef, and vegetables and cooked in a delicious savory thick sauce made with oyster sauce and poured onto soft stir-fried ho fun noodles.

Saucy Beef Chow Ho Fun with Gravy (菜遠牛河)

g noodles rice

100 g yu choy

300 g flank steak (or any type of steak, thinly sliced against the grain)

water

sesame oil

corn starch

Shaoxing cooking wine ((or dry sherry or rice wine))

chicken stock ((low sodium))

oyster sauce

Thinly slice the beef against the grain approximately 1/8 inch thick and place it in a small bowl.

Add all the beef marinade ingredients from the &#39;Beef Marinade&#39; ingredient list with the beef slices and gently mix the ingredients by hand into the beef. Set aside to marinade.

Prepare the Beef

Wash the choy until the water is clear and there is no more sand.

Discard any yellow leaves and chop the choy in half. Keep the leaves and the stems separate and set them aside.

Prepare the Chinese Vegetables

[If You Are Using Fresh Ho Fun Noodles]Remove the noodles from the packaging and place them on a plate. Microwave it for 1-minute intervals until it is soft. It will usually get softer on the outer edges first. Gently separate each noodle to separate strands, starting from the outer edges.The middle of the chunk of ho fun noodles might be cold and harder to separate, but that&#39;s okay, this process should be done in a few steps. Put it in the microwave again in 1-minute intervals until it is slightly softer.Set it aside for later.

[If You Are Using Dried Rice Noodles]Soak the noodles in hot (not boiling) water for 6-8 minutes. Once the noodles are pliable and bendy, drain the water and set it aside for later.

Prepare the Ho Fun Rice Noodles

In a small bowl, mix the oyster sauce, with 2-3 tablespoons of chicken stock so that it thins out the oyster sauce. (Oyster sauce is difficult to evenly mix with liquids and will clump unless it is thinned out first)

Once the oyster sauce has thinned out, you can mix the remainder of the chicken stock in the bowl and mix in the rest of the ingredients under the &#39;Sauce&#39; ingredient list. Set aside for later.

In another small bowl, mix the corn starch and water together and set aside for later.

Mix the Sauce and Corn Starch Slurry

Bring a small pot of water to a boil and add a bit of oil to the water. (Adding oil is optional, but it will give the choy a nice glossy sheen after it has been cooked)Boil the stems first for about 2 minutes first. Then add in the leaves and cook it for 20 seconds.Drain the choy and set it aside for later.

Par-boil the Chinese Vegetables

Set the stove to medium-high to high heat and add oil to the wok or pan. Don&#39;t be shy with the oil, it will help the noodles cook better and prevent them from sticking to each other and the pan.

Add the noodles in once the oil starts to smoke. Quickly cook the noodles for about 2-3 minutes until they are all soft.I like to use chopsticks to wiggle the noodles quickly to keep them moving and flip them a few times so that I don&#39;t break the noodle strands. Alternatively, you can also use a spatula, just make sure you are flipping the noodles from the outer edge of the pan to the middle. Don&#39;t cut right into the middle, which will cut your noodle strands.

Transfer the noodles to a serving plate when they are done cooking.

[If You are using Dried Rice Noodles]You will need to add about 3-4 tablespoons of water into the pan while you are stir-frying the noodles to reconstitute them and soften them further.

Stir Fry the Ho Fun Noodles

Add a bit more oil back into the pan. Once the oil is hot, add in the beef slices and stir fry them until they are about 50% cooked. Don&#39;t worry you will cook it the rest of the way in the sauce.

Remove the beef from the pan and set it aside with the par-boiled choy for later

Pre-Cook the Beef Slices

Set the stove to medium heat and add the sauce to the pan.

Once the sauce starts to simmer, re-mix the corn starch slurry in the bowl (the starch may have settled to the bottom).

Add the corn starch slurry to the sauce and quickly stir the sauce until it thickens. It&#39;s important to keep stirring the sauce quickly until it is thick to prevent the sauce from clumping

Once the sauce is thick, add the beef slices and choy into the sauce and let it cook for about 1-2 minutes. The choy and beef will release a bit of water which will thin out the sauce a little.

Once the sauce is done, pour it over the noodles and dig in!

Make the Sauce

I made this and OMG sooo good. Thank you.

Beef chow fun with gravy is one of my all time favorites. Never made it before until I came across this recipe. It was so good! Thanks for sharing this recipe.

We loved this dish! Such a flavorful meal and quick enough for our busy nights. Thank you!

This dinner is just what I needed! Love the savory sauce and beef!

Absolutely incredible and not a bite was left over. I loved the gravy!

This beef looks insanely tender, I love your photos and can't wait to try it.

Tempting Bowl of Yummy meal. Mouth melting Meat Feast of saucy Beef and perfect  Noodle combination as a Happy Meal for my family. They to love this comfort food.

A classic Chinese dish featuring tender beef, savory sauce, and wide, flat, chewy rice noodles. This hearty and flavorful dish is a staple in many American Chinese restaurants. The beef, vegetables, and noodles are stir-fried in a wok or skillet. It&#39;s quick to make and a hearty one-pan meal.

Beef Chow Fun

flank steak, thinly sliced across the grain

baking soda

cornstarch

kecap manis (sweet soy sauce)

Shaoxing wine rice

black bean sauce

white pepper

fresh wide rice noodles

vegetable oil (divided)

sesame oil (divided)

broccoli

ginger

garlic

mung bean sprouts

In a medium bowl, combine the steak, baking soda, cornstarch, and soy sauce and toss to coat well. Let stand at room temperature for about 20 minutes or cover and refrigerate for 1 hour.

In a small bowl, combine the sauce ingredients—light soy sauce, kecap manis, oyster sauce, black bean sauce, if using, wine, and pepper.

If using fresh rice noodles, place them in a bowl and pour warm water over them to soften them and break them apart, then drain. If using dried noodles, place them in a heat-safe bowl and pour boiling water over. Let stand for about 10 minutes, until softened, and then drain them. It’s okay if they are still a bit stiff as they will continue to cook in the skillet with the sauce.

Heat 1 ½ teaspoons of the vegetable oil and 1 ½ teaspoons of the sesame oil in a large skillet or wok. Add the steak and stir fry for about 2 minutes, until just cooked through. You may need to cook the meat in 2 batches, depending on the size of your skillet. Remove the meat from the skillet, transferring it to a bowl.

Add the remaining 1 ½ teaspoons of vegetable oil and 1 ½ teaspoons of sesame oil to the skillet along with the ginger and garlic and cook, stirring, for about 1 minute, until softened and fragrant. Add the greens and cook, stirring, until they wilt, about 2 minutes (this depends on the type of greens you are using) and then return the meat to the skillet. Stir fry for another minute to heat the beef and then add the sauce mixture, bean sprouts, and noodles and cook, tossing the noodles with the other ingredients, until the sauce is heated through and coats the noodles.

Serve immediately.

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