Black Bean Chili Sauce Beef Rice Roll Chow Fun (黑豆辣椒牛肉炒粉, Hak1 Dau6 Laat6 Ziu1 Ngau4 Juk6 Caau2 Fan2)

Rice roll chow fun noodles are rolled chow fun noodles and are available at your local Asian supermarket. Since the noodles aren’t refrigerated (at least in California where I live and there is a law allowing this), they have a soft texture. If the noodles are refrigerated, the texture of the noodles becomes tougher, if not hard. Since you have to use the noodles the day you buy them, you have to plan ahead to get all the ingredients ready before getting the noodles. Outside of that, the dish takes the same amount of effort to make as any other stir fried noodle dish.

Enjoy!

Ingredients

¾ lb.	375 g.	Beef flank or flap meat (ngau4 juk6, 牛肉), sliced thinly against the grain into thin 2-inch (5 cm.) pieces
1 tsp.	5 ml.	Baking soda (蘇打粉, sou1 daa2 fan2)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
½ lb.	250 g.	Baby bok choy (小白菜, siu2 baak6 coi3), cut into 2-inch (5 cm.) lengths
10	10	Dried Shiitake mushrooms (冬菇, dung1 gu1), rehydrated and cut into ½-inch (15 mm.) pieces
½ lb.	250 g.	Bean sprouts (ngaa4 coi3, 芽菜)
3 stalks	3 stalks	Green onions (葱, cung1), cut into 2-inch (5 cm.) lengths
2-4	2-4	Red chili peppers (紅番椒, hung4 faan1 ziu1), cut into ¼-inch (7.5 mm.) pieces – to taste
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 lb.	454 g.	Rice roll chow fun noodles (炒粉, caau2 fan2), cut into 3-inch (8 cm.) pieces – 1 package
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Laoganma brand black bean chili sauce (黑豆辣椒油, hak1 dau6 laat6 ziu1 jau4) or equivalent
2 Tbs.	30 ml.	Soy paste (豆醬, dau6 zoeng3)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

1. Pour boiling water over the dried Shiitake mushrooms in a heat proof bowl and rehydrate the mushrooms for at least one hour or overnight.
2. Prepare the beef flank or flap meat by removing any excess fat or silver skin, and cut against the grain into thin 2-inch (5 cm.) pieces. Add the baking soda to the beef, allow to tenderize for 10 minutes, and then wash the baking soda from the meat. The baking soda can be omitted but results in the tender meat experienced in restaurant dishes.
3. Marinate the beef for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the beef overnight, take it out of the refrigerator at least one hour before cooking.
4. Remove the Shiitake mushrooms from the rehydration liquid, remove the stems, cut them into ½-inch (15 mm.) pieces, and set aside. Reserve the rehydration liquid for later use in the cooking process.
5. Wash and cut the baby bok choy into 2-inch (5 cm.) lengths.
6. Wash the bean sprouts.
7. Crush the ginger and garlic in a garlic press and put into a small bowl.
8. Remove any stems from the red chili peppers, cut into ¼-inch (7.5 mm.) pieces, and place into the bowl with the crushed ginger and garlic. The amount of red chili peppers to use in this dish depends upon personal taste, so feel free to reduce or increase the amount.
9. Wash and cut the green onions into 2-inch (5 cm.) lengths.
10. Cut the rice roll chow fun noodles into 3-inch (8 cm.) pieces.
11. Crush the ginger and garlic in a garlic press and place into a small bowl.
12. Prepare and mix the sauce in a small bowl: add the black bean chili sauce, soy paste, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil.

Cooking Instructions

1. Heat a wok or pan over high heat and before adding oil. Add the beef pieces to the wok in a single layer on the bottom and brown the outside. You may have to cook the beef in batches, so be sure to reheat the wok over high heat before adding more oil. Set the beef aside in a bowl.
2. Reheat the wok over high heat before adding oil and then the Shiitake mushrooms. Stir fry the mushrooms and then remove them to the bowl with the beef.
3.  Reheat the wok over high heat before adding oil and then the bowl with the ginger, garlic, and red chilies. Quickly stir fry the mixture until fragrant before adding more oil and then the baby bok choy. Stir fry the ingredients and then remove them to the bowl with the beef.
4.  Reheat the wok over high heat before adding oil and then the bean sprouts. Stir fry the bean sprouts and then remove them to the bowl with the beef.
5.  Reheat the wok over high heat before adding more oil and then the noodles. The wok should be very hot before adding the oil and then the noodles. Noodles cooked in a restaurant wok (over much higher heat than that available in your kitchen) are served slightly burned, which gives the noodles an extra added flavor.  To try to emulate slightly burned noodles, try to put the noodles in one layer in the hot wok and add a small amount of Shiitake mushroom rehydration liquid (but not too much liquid otherwise you’ll steam the noodles) to facilitate the heat transfer from the wok to the noodles, and leave the noodles alone. You want the noodles to get burned before adding more oil to the noodles and turning them over, repeating the process.
6.  Add the green onions and the contents of the bowl with the beef back into the wok and stir fry all the ingredients together. Add the sauce ingredients to the wok and stir fry the ingredients together. Put the cooked ingredients into a serving dish.