Wok fried ‘dry’ beef rice noodles 干炒牛河

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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’.

Wok fried 'dry' beef rice noodles 干炒牛河

See below for recipe :

(To share)


  • 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).


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