It’s no secret that I happen to believe I live in the best neighborhood on earth. But a little known fact on the blog is that I also believe I live next to a Chinese restaurant with the best takeout on earth. Let’s just say…they know me there by name.
Yes. Lest anyone thik that I live in this magical food blogging land of 100% homemade meals, allow me to set the story straight. I love to cook. But I also really love it when other people — or restaurants — cook for me. All the better if that food includes some form of chips and salsa, masala, or noodles. And when I’m craving the latter, you’d better believe I have my neighborhood Chinese restaurant on speed dial.
My order history there would show that I tend to stay loyal to a handful of favorite dishes. Fried rice is a must. Anything moo shoo is always a winner. And egg drop soup is a given with any order. But this winter while I’m shying away from gluten and sugar, I have been rekindling my love for an old favorite I used to love — Beef Chow Fun. Also known as Gon Chow Ngau Ho. For anyone unfamiliar with the name, don’t be intimidated. It’s basically the Cantonese version of good ol’ beef and noodles. It’s full of great flavor. And oh man, it always hits the spot.
So while I will forever be a fan of ordering it as takeout, this winter I decided it was time to learn how to make my beloved beef chow fun homemade. You know, for “fun”. To see if I could do it. As it turns out, I could and I was shocked at how easy this dish actually was to make. You’ve totally got to try it.
Well first off, for anyone who has ever wondered about the behind-the-scenes look at a food blog, here’s a little peek at the behind the scenes of my lunch break.
Beef chow fun + egg drop soup + La Croix + The Good Wife on Hulu.
My kind of lunch.
And here’s my homemade version. Pretty dang close, I must say. And SO GOOD.
To make the dish, begin by tracking down some rice noodles. Traditionally this dish is made with varying widths of “wide” rice noodles, but any will do. Cook them up according to package instructions, and then set them aside. (I boiled mine for a few minutes and then submerged them in ice water to stop the cooking process.)
Then in a separate pan, brown up your marinated beef. Remove and set it aside.
Then cook up those onions in the same pan. My Chinese restaurant uses both white and green onions, which I happen to love. But you can choose one or the other if you’d like.
Then add everything together along with the sauce in a skillet or wok, and stir fry it a bit more to meld all of those tasty ingredients.
Then when you’re ready, serve it up warm!
It’s savory, slightly sweet, very filling, simple, and oh-so-comforting.
Traditional beef chow fun (a beef and noodle stir-fry) is surprisingly quick and easy to make at home, and so flavorful and delicious!
*If you are gluten-free, be sure to use GF soy sauce.
If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!