China · Cantonese
Stir-Fried Rice Noodles
Wide rice noodles tossed over high heat with shredded beef, gluten, bean sprouts and cucumber in a dark soy dressing.
Stir-fried beef ho fun is what a late night in the Pearl River Delta tastes like: a wok thrown hard enough to rattle, a heap of bean sprouts, and a sauce built on dark soy and chili. The noodles must be fried in batches and kept moving, since they glue together the moment the heat drops. Vendors in Guangzhou still cook it this way at roadside stalls, which is why the dish never became a home staple.
Ingredients
- amount of ho fun (wide rice noodles)250 g
- shredded cucumber30 g
- crushed garlic cloves2 pieces
- rice noodle seasoning, to taste20 g
- cornstarch, per serving100 g
- dark soy sauce and light soy sauce, per serving250 g
Directions
- 1
Chop the scallions finely, separating white from green, crush the garlic and leave both on the board.
- 2
Beat an egg, spoon a little of the white into one bowl and put the rest into another.
- 3
Blanch the mung bean sprouts in a pan over high heat for sixty seconds, lift them out, cool under running water and set aside on a plate.
- 4
Cut the cucumber into strips and set it on the plate with the sprouts.
- 5
Prepare the seitan and put it on a separate plate.
- 6
Cut the meat into thin strips, add the cornstarch, the egg white from the bowl and white pepper, and mix clockwise.
- 7
Note: the cooking oil on the surface of liangpi bought from a shop can be washed off with tap water, and the same goes for the seitan.
- 8
Note: after washing the seitan, squeeze out the excess water with your hands without pressing too hard.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.