Ho Fun - 干炒牛河 - rice noodles with beef

Ingredients

• 450 gwide ho fun rice noodles
• 60 gbean sprouts
• 1 smallshallot
• 30 gChinese chives
• 1 tbspdark soy sauce
• 1 tbsplight soy sauce
• 2 tbspoil
• 150 gbeef
• 1 tsplight soy sauce
• 1 tspShaoxing rice wine
• 1 tspcornflour
• 1 tbspwater
• 1/8 tsppalm sugar
• 1 tspoil

Instructions

1. 1

   Marinate the beef

   Slice the beef into thin strips. Mix it with the light soy sauce, Shaoxing rice wine, cornflour, water, palm sugar and oil, then leave to marinate for 15 minutes.

2. 2

   Prepare the noodles

   Cook the noodles until done, then rinse them and drain thoroughly. Thinly slice the shallot.

3. 3

   Fry the beef

   Heat a pan over high heat and add the oil. Stir-fry the beef until nearly cooked through, then take it out of the pan and set it aside.

4. 4

   Soften the noodles

   Add the noodles to the pan and stir-fry until they begin to soften.

5. 5

   Add vegetables

   Add the sliced shallot and bean sprouts, then stir-fry for 30 seconds.

6. 6

   Finish and serve

   Return the beef to the pan and add the Chinese chives, dark soy sauce and light soy sauce. Mix well, stir-fry for a further 30 seconds and serve.

What is ho fun?

Ho fun, also called beef chow fun, is a Cantonese-style stir-fry built around broad, flat rice noodles. The name refers to the noodles, which are prized for their soft, springy bite.

This version combines beef with bean sprouts, shallot and Chinese chives. The two soy sauces bring savoury depth and colour, while a very hot pan helps the noodles take on flavour quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The rice noodles provide most of the carbohydrates, while the oil and beef marinade contribute much of the fat. Beef supplies the protein, with soy sauces adding savoury flavour and sodium. Pair a serving with steamed greens or another vegetable side to round out the plate.

Choose and prepare the noodles

Fresh noodles: Wide rice noodles are the defining ingredient here; handle them gently so they do not break before they reach the pan.

Draining: Rinse the cooked noodles and drain them well. Excess water can cool the pan and make the stir-fry wet rather than glossy.

Marinate the beef

Thin strips: Cut the beef across the grain into narrow pieces so it cooks quickly and is easy to eat alongside the noodles.

Cornflour mixture: The soy, rice wine, water, cornflour, palm sugar and oil coat the beef during its 15-minute rest. Keep the pieces separate as you add them to the hot pan.

Keep the pan hot

High heat: Let the pan heat before adding the oil and beef. Cook the meat only until nearly done, then remove it so it does not overcook while the noodles fry.

Small batches: If the pan is crowded, the ingredients can steam instead of stir-frying. Use a wide pan and work in batches if needed.

Watch the texture

Noodles: Stir until the noodles begin to soften, then add the vegetables and keep the cooking brief. Handle them with care to preserve their broad shape.

Vegetables: The shallot and bean sprouts need only 30 seconds before the beef, chives and sauces go in. Another 30 seconds finishes the dish while keeping the sprouts lively.

Serve it straight away

Ho fun is best served as soon as it comes out of the pan, while the noodles are warm and supple. It can be served on its own or with a simple vegetable side.

Keep accompaniments light so they do not compete with the soy-seasoned noodles; steamed greens or a crisp cucumber salad are easy options.

Recipe notes & tips

• Drain the cooked noodles thoroughly before they go into the pan.
• Have the shallot, sprouts, chives and sauces ready before you start stir-frying.
• Keep the pan over high heat so the ingredients fry quickly.
• Remove the beef while it is still just short of fully cooked.
• Stir gently to avoid breaking the wide noodles.

Variations

• Add garlic: Stir a little sliced garlic into the hot oil before frying the beef.
• Use another cut: Choose a tender cut of beef and slice it thinly across the grain.
• Add greens: Toss in a handful of leafy greens with the bean sprouts.
• Make it more savoury: Add a little extra light soy sauce to taste at the end.
• Use fresh noodles: If using fresh ho fun, separate the strands gently before cooking.

Common mistakes to avoid

• Wet noodles: They can make the stir-fry soggy; drain them thoroughly after rinsing.
• Overcooked beef: It can turn tough; take it out when nearly done and return it at the end.
• Crowded pan: The ingredients may steam instead of fry; cook in batches if necessary.
• Rough stirring: The noodles can tear; turn them gently with a spatula or chopsticks.
• Long final fry: The vegetables can lose their freshness; keep the last two stages to the stated 30 seconds each.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat in a hot pan with a small splash of water, stirring gently until piping hot.

Frequently asked questions