Gan Chao Niu He (Cantonese Beef Chow Fun)
Cantonese Chef's Test Challenge! Extremely thick rice noodles with burnt soy sauce on high heat
Description
The most beloved stir-fried noodle dish in Guangdong and HK. 'He Fen' are violently tossed in a blistering wok with sliced beef and bean sprouts, enveloping them in the aroma of charred soy sauce. It completely exposes a chef's skill.
Restaurants serving Gan Chao Niu He (Cantonese 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
- Beef
- Bean sprouts
- Yellow chives
- Soy sauce
- Dark soy
- Potato starch
Instructions
- [Authentic Recipe]
- Slice lean beef and velvet with salt, baking soda, soy, and starch. Flash-fry and remove.
- Gently separate 'He Fen' by hand.
- Heat a wok to the smoking limit. Add oil. Drop in the He Fen, pressing against the wok to sear. *Toss the wok instead of stirring to prevent breaking.
- Add bean sprouts, yellow chives, and the beef.
- Splash regular soy and dark soy (Lao Chou) down the sides.
- Toss violently on absolute max heat to coat noodles in 'Wok Hei'. Plate instantly.
Learn more Spice, substitutes, tips
Key spices
Intense roasted aroma of charred Lao Chou and beef umami
Substitutes at Japanese supermarkets
Substitute with JP Kishimen or thick Vietnamese Pho noodles
Pairing
Cold Beer / Hong Kong Milk Tea
Trivia
[Trivia] 'Gan Chao' means dry stir-fry. The 'basic yet ultimate' dish mandatory in Cantonese chef hiring exams. It strips a chef bare, testing their absolute mastery of Wok Hei.
Eating tips & etiquette
[Unique Eating] The aroma of charred soy sauce pierces your nose instantly. The noodles are slippery and chewy, creating a perfect contrast with the crunch of bean sprouts. Dipping it in Chili Sauce erases any oiliness, allowing infinite consumption.
Allergen
Beef, Soybeans, Wheat