Chow Fun
Chow fun, or beef ho fun, is a Cantonese classic, its wide flat noodles specifically chosen to soak up the smoky char developed from cooking over intense wok heat.
Wide, silky rice noodles stir-fried over high heat with beef and bean sprouts until lightly charred — a beloved Cantonese dish prized for its smoky wok flavour.
Ingredients
Method
Marinate the beef briefly in a little soy sauce and cornflour.
Stir-fry the beef over very high heat until just browned, then set aside.
Add the noodles to the hot wok and stir-fry, tossing frequently, until lightly charred in places.
Return the beef with bean sprouts, spring onion and remaining soy sauce, tossing everything together over high heat.
Use the highest heat your stove allows and don't overcrowd the wok — this is essential for achieving the smoky 'wok hei' flavour chow fun is known for.
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