Gon Chow Ngau Horizon

Or my take on this typical Cantonese dish. I should just write stir fried beef ho fan but I like the sound of gon chau ngau ho -__- ''

This is one Chinese dish that I can say with straight face and the Chinese staff who takes my order understand it right away without me saying it repeatedly hee hee

I usually wash ho fan aka rice noodle as it's a bit oily and this time I didn't. Second, avoid stirring it too much, a minimal toss and turn will do or the noodles will break into pieces. A non-stick pan is really a great help or if you're using a stainless steel pan or a wok, be sure to high heat.

Some of the beef ho fan that I tend to be very greasy so I used as little oil as possible. I also used soy bean sprouts and it takes more time to cook but I love its texture in this dish.

550 grams fresh wide rice noodles
100 grams beef slices
3 pieces beef balls, cut
150 grams of soy beans sprout, rinse and drain
1 stalk celery and 1 red chili, sliced ​​thinly
3 shallots
1 clove minced garlic
some salt and white pepper
some spring onion

For the sauce:

Mix together 1 T dark soy sauce, 1/2 tsp light soy, 1 tsp brown sugar, 1/2 tsp chicken powder, 1 T chili garlic sauce, 5 T water, a dash of white pepper and a generous pinch of salt.

* In a non-stick pan, heat a little bit oil and fry onion and garlic until fragrant; add in the beef, fry until it changes color; transfer to a plate, keep warm.
* In the same pan, (no need to add oil) stir fry the sprouts, add some water, cover and cook for at least 5 minutes. Add the beef balls, celery and chili and cook for another 2 minutes; transfer to a plate, keep warm.
* Wipe or wash the pan; Heat about 1 tablespoon of oil, swirl to coat the pan, add the noodles and stir fry gently as needed, about 4 minutes, don't worry if the noodles clumps together, when you add the sauce it will just separate. Add the beef and the beansprout mixture, stir to combine; add the sauce, mix thoroughly until well combined. Toss in the spring onion. Give another good stir and dish up. Serve hot.