Beef Chow Fun

Method

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1. Toss the beef with the cornflour, bicarbonate, soy, water and sesame oil and leave 30 minutes. Rinse briefly and pat dry.

   Mark done

2. Bring the noodles to room temperature and separate the sheets gently by hand. If they resist, microwave 30 seconds.

   Mark done

3. Whisk the sauce ingredients together and set beside the hob with everything else prepped.

   Mark done

4. Heat a wok until it smokes. Add 1 tablespoon of oil and sear the beef in a single layer for 60 seconds, toss 30 seconds, and remove while still pink in places.

   Mark done Start 60 sec timer

5. Add another tablespoon of oil and the onion, and stir-fry 90 seconds.

   Mark done

6. Add the last of the oil and the noodles. Toss once with tongs, then spread them flat and leave completely undisturbed for 40 seconds so they char.

   Mark done Start 40 sec timer

7. Toss, spread and leave again for 30 seconds. Repeat once more.

   Mark done Start 30 sec timer

8. Pour the sauce around the edge of the wok, return the beef, and toss for 45 seconds until everything is coated.

   Mark done Start 45 sec timer

9. Add the beansprouts and chives, toss twice, and serve immediately.

   Mark done

Chef’s Tips

• Tongs, not a spatula, and stillness between tosses. Both protect the noodles.
• Never refrigerate fresh ho fun — cold noodles shatter into fragments.
• Cook one or two portions at a time. A crowded wok cannot reach the temperature this needs.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Chilli oil at the table
• A cold lager
• Blanched greens with oyster sauce

Storage & Reheating

Eat immediately. Reheated chow fun loses its char and the noodles go gluey.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.