Hubby: For my birthday, I just want quiet.
Me: Ok, I’ll give you som duck tape and we can line the kids up.
10-year-old: Or you could just duct-tape your ears!
Beef chow fun
For 5 servings (Adapted from Stacey Cook)
Ingredients
Hand-Pulled Noodles
- 2 packages wonton wrappers
(or substitute 1 package pre-made wide flat rice noodles)
Beef Marinade
- 2 lb beef brisket, thinly sliced
- 2 tbsp dark soy sauce
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- ½ tbsp baking soda
- 1½ tbsp cornstarch
- ½ tbsp sugar
- 1½ tbsp oil
Noodle Sauce
- 6 tbsp soy sauce
- 4 tbsp dark soy sauce
- 2 tsp sugar
For Assembling
- 1 package mung bean sprouts
- 1 bunch scallions, white and green parts separated
Preparation
Marinate the Beef
- In a large bowl, combine beef slices with all marinade ingredients. Mix well and set aside while you prepare the rest.
Mix the Noodle Sauce
- In a small bowl, stir together all noodle sauce ingredients. Set aside.
Make the “Hand-Pulled” Noodles
- Cut each wonton wrapper into 3 long strips.
- Place on a plate, cover with damp paper towels.
- Microwave for 10–15 seconds, just until pliable.
- Use your fingers to gently stretch each strip into long noodles.
- Bring a large pot of water to a boil and add a few tablespoons of oil.
- Cook noodles for about 1 minute.
- Drain and rinse with cold water to prevent sticking. Set aside.
Cook the Beef
- Heat 2 tbsp oil in a large nonstick skillet over high heat.
- Add marinated beef and stir-fry for a few minutes until just cooked.
- Add the white parts of the scallions, toss briefly.
- Remove from heat and set aside.
Assemble the Chow Fun
(Cook only 1–2 servings at a time for best results)
- Heat 2 tbsp oil in a large nonstick skillet.
- Add drained noodles.
- Add 1 tbsp noodle sauce and gently toss to coat
(add more sauce as needed—no dry noodles allowed). - Add mung bean sprouts, green scallions, and cooked beef.
- Toss gently and serve immediately.
Nga's cuisine 