Wide, silky rice noodles stir-fried over blistering heat with tender beef, bean sprouts and scallion in a smoky, wok-charred soy sauce. Judged by 'wok hei' — the elusive charred aroma only a screaming-hot wok can give it.
Marinate the beef
Toss the sliced beef with the light soy sauce, cornstarch and baking soda, and let it marinate for fifteen minutes.
Loosen the noodles
If the rice noodles are cold and stuck together, steam or microwave them briefly, then gently separate the strands by hand.
Sear the beef
Heat two tablespoons of oil in a wok over high heat until it shimmers and just starts to smoke, add the beef in a single layer, and sear for ninety seconds per side until browned, then remove and set aside.
3 minFry the noodles
Add the remaining oil to the wok, add the garlic and noodles, and stir-fry over high heat for three minutes, tossing constantly, until the noodles start to pick up char at the edges.
Combine and season
Return the beef to the wok along with the bean sprouts and spring onion, add the dark soy sauce, light soy sauce and sugar, and toss everything together for one minute until evenly coated.
1 minServe
Serve the chow fun immediately while it's hot and the noodles are still smoky from the wok.
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