Growing up in Southern China there were stalls at nearly every street selling these aromatic & mouth watering wok fry noodles. In the evening chill, the wild flame under the wok and smell of soy sauce sizzling was irresistible.
This noodle dish is called ‘dry fried’ – the sauce is ‘sizzled up’ by the wok’s high heat or in Chinese, it is call ‘wok-chi’. The rice noodle is called ‘hor fun’ in Cantonese, ‘hor’ means rivers, ‘fun’ means noodles. The noodle is fresh, soft and comforting.
My version of the dry-fried noodles is as follows:
- 200g beef fillet (I use flank), thinly sliced, rub with a pinch of salt and a little cooking oil
- 500g fresh rice noodle (available in Asian stores)
- 100g bean sprouts, washed, drained
- 10g garlic chive, cut to 2 cm length
- 1 tsp sesame oil
- 3 tsp dark soy sauce (or to taste)
- 3 tsp soy sauce (or to taste)
- 2 tbsp cooking oil (the noodles needs generous amount of oil)
- 10g coriander, roughly chopped, to garnish (optional)
- toasted sesame seeds, to garnish (optional)
- Heat up 1tbsp cooking oil In a wok, bring the oil to high heat; add beef, stir fry till brown; add 1 tsp soy sauce, 1tsp dark soy sauce, 1 tsp sesame oil; toss 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 tbsp cooking oil; bring the oil to high heat; add the noodles & stir fry for 2-3 minutes or until 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; add garlic chive, toss.
- Remove from heat; add coriander, toss and serve
- Garnish with toasted sesame seeds (optional).