Comments on: Chinese Beef Chow Fun with Broccoli

By: bob dole

bob dole — Mon, 07 Feb 2011 18:53:43 +0000

this bloooowwwwsss badly i cant even explain.

By: Nadine

Nadine — Sun, 10 Oct 2010 00:32:40 +0000

Tonight I made this yummy Beef Chow Fun (and Jaden Hair’s 10 minute curry) for my family and some of my son’s teenage sons. No leftovers! Everyone loved it. I was pleased how quickly it was to pull this together, and it was delicious. It was even better than the Beef Chow Fun I have at my favorite Dim Sum restaurant. (It’s hard to find fresh rice noodles in my area, but I go to the Vietnamese supermarket in the Eden Center (Falls Church,VA) and it is worth it.

By: Tara

Tara — Wed, 14 Oct 2009 17:39:11 +0000

Great general recipe. I make mine with sliced top sirloin and peppers and broccoli. Besides the oilyness, the noodles breaking into small pieces also are a petpeeve. So here is how I get around that. I soak XL flat dried rice noodles for an hour or two, then put them on a sheet pan (lined with a Silpat silicone liner) and coat with 2 Tbsp oyster sauce and 2 Tbsp of soy sauce and a good amount of water. This gives the noodles some flavor but you could leave this step out and use broth or water.

Heat in a 375oF oven for about 20 minutes, making sure to regularly toss the noodles so they don’t dry out. I also spray them with water to keep them moist. When they are soft but still al dente, take them out of the oven and add some water or chicken broth if they are too dry (they will absorb all the sauce and leave your chow fun dry as well).

Pour the hot beef/veg mixture over the noodles and mix with tongs or your hands to coat. I make these hours in advance, then quickly wok or microwave when we want them so the noodles don’t break up. Almost no oil required!

By: Jazzy

Jazzy — Wed, 07 Oct 2009 16:53:58 +0000

Love Chow Funn lots of different versions….Hard to find broad rice noodles ….been to several chinese stores in Houston no luck…..I’ll keep looking….Thanks

By: Shannon

Shannon — Sun, 07 Jun 2009 03:03:00 +0000

HOLY COW!!! THIS was incredible!!!! So darn good. We just finished dinner and i had to jump on here and leave my two cents. It was just like I have had in restaurants, I fell in love with it 6 months ago while on a WOK tour of SF (Shirley you’re awesome!) and have been ordering it ever since. Thought the recipe would be too advanced for me but it was fine. Its really all about timing, try to have everything ready before you begin. Thank you thank you thank you. We”re already planning left overs for tomorrow’s lunch.

By: Angelita

Angelita — Thu, 29 Jan 2009 22:33:17 +0000

OMG! I just found your site and I am so excited! I LOVE chow fun and have tried so many times to make them, but never have any luck and now I know why! I ALWAYS reduce the amount of oil called for in the dish and mine stick and just melt, and now I know why… I am lucky enough to have both one of the largest vietnamese markets on the east coast 10 mins from my office as well as a huge Korean market 10 mins from my house.. I’m going this week and get some Chow Fun!

By: mag

mag — Tue, 01 Apr 2008 16:08:05 +0000

i totally agree with you! i went to california last nov for a holiday, and the ‘chinese’ food i got was all oily and fried! (panda express D: )
we have chow fun in singapore, except we call it ‘hor fun’, and we have it wet, with dark gravy poured over :] the dry one you made, we call ‘char kway teow’ which is really unhealthy, with cockles and prawns and soy sauce and lard and fishcake. char is fried in hokkien, i think.
your blog is making me hungry! i especially love the photos, the food looks so yummy! but it’s 12 midnight now, and i’ll have to wait till tomorrow to eat. can’t wait!

By: Christine

Christine — Wed, 12 Mar 2008 19:29:43 +0000

I wish I could get fresh noodles like that here in Michigan. Re-constituting the dried noodles is good, but just lacking the tender texture of the fresh stuff. Is this the same as Paht Si Yu?

By: canarygirl

canarygirl — Thu, 06 Mar 2008 11:43:13 +0000

Thank you Hungry Bear! OMG this looks so delicious! I’m inviting myself over for your Sunday Night Dinners…you guys eat amazingly well. :)

By: Nilmandra

Nilmandra — Thu, 06 Mar 2008 10:10:44 +0000

Haha you’re right, stir fried hor fun (or chow kway teow in Singapore and Malaysia) are definitely not diet food. The addition of oil is actually quite important precisely so that the rice sticks don’t stick together or to the pan and they don’t get clumpy. It’s a tough choice, healthy version or delicious version :) I try for a happen medium most of the time but sometimes it’s caution to the wind with an occasional indulgence.

Love the crispy bits stuck on top of the dish!