"Beef" Chow Fun (干炒牛河)

Chinese takeout-style beef chow fun (minus the beef)! This delicious recipe is made with thick rice noodles, lots of oil, crispy tofu skin, and aromatic flavors.

One of our favorite dishes to order for take-out, beef chow fun is a difficult dish to make at home due to the need for wok-hei. Wok hei is what gives beef chow fun and other Chinese take-out dishes a unique flavor and aroma that cannot be compared. A Michelin Guide article says, "wok hei is the smoky flavour resulting from caramelisation of sugars, Maillard reactions, and smoking of oil — all at temperatures well in excess of traditional western cooking techniques." In other words, wok hei is the result of cooking the sugar and oils in a dish to perfection!

To acheive wok-hei, you need a strong fire, lots of oil, and a pinch of sugar. In our recipe, we try our best to recreate that take-out style flavor!

---

Serving Size: 3-4 People

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 45 mins

Description:

Chinese takeout-style beef chow fun (minus the beef)! This delicious recipe is made with thick rice noodles, lots of oil, crispy tofu skin, and aromatic flavors.

Ingredients:

Tofu Skin:

• Tofu skin

• 1 teaspoon cornstarch

• 1 teaspoon soy sauce

Noodles:

• 12 oz. fresh wide rice noodles

• 3 tablespoons vegetable oil

• 4 scallions (split in half vertically and cut into 3-inch pieces)

• 3 thin slices ginger

• 2 tablespoons Shaoxing wine

• 1/2 teaspoon sesame oil

• 2 teaspoons dark soy sauce

• 2 tablespoons regular soy sauce

• 1/8 teaspoon sugar

• salt and white pepper (to taste)

Instructions:

1. Prepare the tofu by slicing it into pieces and coating it in a corn starch and soy sauce marinade. Let this sit in the fridge for 1 hour.

2. We bought sheets of rice noodles, if you did the same, slice them into 1-inch wide strips. If the noodles you bought are stiff and stuck together, boil them in water and blanch them, then coat them generously in oil to prevent further sticking.

3. Heat a wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the tofu skin and cook till golden and crispy. As long as your wok is hot enough, the meat shouldn't stick. Set aside.

4. Add more oil to the wok along with ginger (for approx 1 min), then add in the scallion. Cook till aromatic. (Make sure to have all your ingredients ready, the process of cooking the noodles is quick so you need to work fast to prevent any burning)

5. Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the upper edge of the wok. This helps prevent the noodles from sticking.

6. Add the sesame oil, soy sauce, pinch of sugar, and the tofu. Mix well with the noodles by using a spatula to flip the noodles around. You don’t want to break the noodles.

7. Add a bit of salt and white pepper to taste.

8. Serve immediately and enjoy!