Beef & Rice Noodles(Beef Chow Fun)

  • 1 pound fresh rice noodles
  • 4 tbsp plus 2 tsp canola oil
  • 8 ounces lean beef, thinly sliced
  • 3 tbsp plus 1 tsp light soy sauce
  • 1 teaspoon cornstarch, mixed with 1 tbsp cold water
  • 2 tablespoons dark soy sauce
  • 1 teaspoon sugar
  • 2 coin-slices ginger, finely julienne cut
  • 4 green onions, cut into 1" pieces
  • 1 medium onion, finely sliced
  • 1-1/2 cup bean sprouts
  • Place noodles into a large bowl and pour boiling water over to cover, gently loosening noodles with chopsticks. Immediately drain and cool under cold water; Drain well and mix with 2 teaspoons (10 mL) canola oil to prevent sticking together.
  • Mix together 2 tablespoons (30 mL) of the oil with the beef, 1 teaspoon (5 mL) of the light soy and the cornstarch mixture; marinate for 30 minutes. Mix together the remaining light soy sauce with the dark soy sauce and sugar; set aside.
  • Heat 1 tablespoon (15 mL) oil in a large (preferably non-stick) wok over high heat. Add the ginger and green onions and stir-fry for 1 minute. Add the marinated beef and stir-fry for 1 minute until it starts to change colour. Remove and set aside.
  • Add the remaining 1 tablespoon (15 mL) oil to the wok and stir-fry the onion and bean sprouts for 1 to 2 minutes or until crisp-soft. Add the drained noodles and stir-fry for 2 minutes. Add soy sauce mixture and stir well. Add the beef and stir-fry well until well mixed and hot. Serve with chili paste on the side. 


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