This is one of my all time favorite – growing up in Southern China there were stalls at nearly every street selling these aromatic & mouth watering wok fry noodles. The smell of soy sauce sizzling in a wok was absolutely amazing. This noodle dish is called ‘dry fried’ – when you eat the noodles, there should be no sauce visible. The sauce should have been ‘sizzled up’ by the wok’s high heat or in Chinese, it is call ‘wok-chi’.
See below for recipe :
- 200g beef fillet, thinly sliced
- 500g rice noodle (Hor Fun, from fridges in Asian stores)
- 100g bean sprouts, washed
- 1 red chill (medium heat), sliced
- 1 tsp sesame oil
- 3 tsp dark soy sauce (or to taste)
- 3 tsp soy sauce (or to taste)
- 2 tbs cooking oil (I use olive oil)
- 10g coriander, chopped
- toasted sesame seeds, to garnish
- In a wok, add 1 tbs cooking oil; bring the oil to high heat; add beef and chili, stir fry till brown; add 1 tsp soy sauce, 1tsp dark soy sauce, 1 tsp sesame oil; stir quickly and transfer the beef to a plate and set aside; at this point, the beef should be 90% cooked and should be fully cooked once rested for a few minutes.
- In the wok, add 1 tbs cooking oil; bring the oil to high heat; add the hor fun & stir fry for 2-3 minutes or until the hor fun is hot; add 2 tsp soy sauce & 2 tsp of dark soy sauce; continue to stir fry until the noodles is aromatic; add the beef & toss; add bean sprouts, toss to mix & remove from heat; the bean sprouts should still be crunchy at this point; add coriander, toss to mix & ready to serve
- Garnish with toasted sesame seeds (optional).