Gan Chao Niu He (Beef Chow Fun)
Not grilled udon! Try the skills of a Cantonese chef "Hotpot Breath"
Description
Rare in Japanese diners, but the absolute staple in Hong Kong/Guangdong. Extra-wide rice noodles (He Fen) tossed with beef and bean sprouts in dark soy. The ultimate test of a chef: requiring 'Wok Hei' (breath of the wok) without breaking the delicate noodles or making them greasy.
Restaurants serving Gan Chao Niu He (Beef Chow Fun)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- He Fen(Wide flat rice noodles)
- Thinly sliced beef
- Bean sprouts
- Yellow chives(or regular chives)
- Sheng Chou(Light soy)
- Lao Chou(Dark soy)
Instructions
- [Authentic Recipe & Differences]
- (Noodle Care) Extra-wide rice noodles 'He Fen' break extremely easily. Carefully separate them piece by piece before frying.
- Slice lean beef thinly. Marinate with soy, baking soda, starch, and oil to tenderize to the limit.
- Heat oil, flash-fry beef, and remove.
- [The Pro Skill (Wok Hei)]: Clean the wok, heat it to absolute max, add a little oil, and flash-fry chives and bean sprouts.
- Drop in the rice noodles, searing them against the wok to char slightly. Using a spatula will shatter the noodles, so you MUST 'toss the wok violently back and forth', flipping the noodles in the air.
- Add 'Sheng Chou' (salt) and 'Lao Chou' (black color/sweetness), return beef.
- Toss until the smoky aroma of almost-burning soy (Wok Hei) coats everything. If there is ZERO excess oil pooled at the bottom of the plate, it's the mark of a master.
Learn more Spice, substitutes, tips
Key spices
Burnt sweet aroma of Lao Chou、Ultimate 'Wok Hei'
Substitutes at Japanese supermarkets
Yaki Udon (lacks the rice noodle texture and dark soy aroma)
Pairing
Pu'er Tea / Cold Cola
Trivia
[Trivia] Famously used as the 'hiring test' for Cantonese chefs. Weak heat makes it a soggy mess; overusing the spatula shatters the noodles. This single dish completely exposes a chef's 'Wok Hei' (wok-tossing) mastery.
Eating tips & etiquette
[Unique Eating] Lift the noodles: the slippery, chewy, massive rice ribbons are dyed pitch-black by the soy. Enjoy the tender beef and crisp sprouts simultaneously. Mixing in a little chili sauce (La Jiao Jiang) halfway is customary.
Allergen
Beef, Soybeans, Wheat (Soy sauce)