Beef Chow Fun Recipe (Hakka Style Stir Fry Noodles)

Hi everyone, welcome to Souped Up Recipes. I am Mandy. Today we are making a Hakka recipe . - stir fry silver needle noodles. It is unique and tastes delicious. Although this dish is not , limited by the types of noodles,   I will show you how to make it from scratch , because it is very easy and fun to make. Start by bringing 200 grams of water to a boil. On the side here, combine 250 grams of , rice flour with 80 grams of tapioca flour. Whisk thoroughly to incorporate them well. Pour the boiling hot water into the . flour and stir at the same time. As I mentioned, this is a Hakka recipe. When the ancestors of the Hakka people  migrated from the North to the south,   they had to change their diet from wheat to rice. Without gluten, the rice flour dough doesn’t have   good ductility and stretches so . you can not shape the noodles. They came up with the idea of using . hot water to gelatinize the starch,   then the dough becomes malleable and . you can shape it however you want. Once all the water is well mixed, cover it   and let it cool until lukewarm , so it doesn’t burn your hands. Slowly pour in some room  temperature water in batches. Go in with your hand to knead  it until it forms into a dough. Every brand of rice flour has a , different water abortion rate,   you have to adjust it based on your situation. I used about 100 grams. Rice flour dough is much . easier to work with compared   with wheat flour dough because it . doesn’t really stick to your hand. I know it looks like a mess right now. That is because my bowl is too small. I am going to dump everything onto the cutting . board so I can work on it with both of my hands. Continue to knead until it . is non-stick and smooth. Divide it into 6 chunks. Roll each chunk into a thin log. Line up the flour strips and roughly  cut them into small little pieces. You don’t need a scale, just eyeball it. It is completely fine to have different sizes. Cover them with a bowl so they don’t dry out. Next, I will show you how to shape the noodles. Slight bulge your hand to cover , a small piece of dough and   shape the noodles into pointy needles . by rolling them back and forth. Then move the pressure to the middle , and roll it into a long strip. Once you get used to it, you  can do it with both hands. It is very easy. If you are fast enough, you really don’t . need to cover the dough pieces LOL! Oh, let me turn the heat to medium . and bring 3 liters of water to a boil. The rolling goes a lot faster than you . think - like 5 seconds to make a couple. The amount that I gave is . enough to serve 2-3 people. It takes about 15 minutes which is just , enough time to bring the water to a boil. This is called 银针粉, translated as silver ,

needle noodles, that you can tell by the shape. In my hometown, it has an unappealing  name called rat noodles (老鼠粄) LOL! Why? Because the thickness of these noodles . is just like the tail of the rat. I know, sometimes you probably , find it very hard to empathize   with the thoughts of how , Chinese people name their food. Oh, well, I hope the name does not kill . your interest in trying this recipe,   otherwise, you are missing out. It is completely fine to pile up all the noodles , together as long as you made the dough non-stick. Once you put them into the boiling , water, they will separate right away. Make sure the pot is generously big , because as soon as you drop in the noodles,   they will drop the temperature as well. If you don’t have enough water, the noodles will , dissolve and you will end up with a pot of slurry. Also, don’t stir it immediately,  or else you will break the noodles. Give them 30 minutes for the starch to set   then you will see that the noodles , are separated from each other. Once they float to the top of the  water, keep cooking for just a minute. Do not overcook them because they will get soft. Take them out. Put all the  noodles in the ice bath. This will give them a nice chewy texture. Just leave the noodles in there while we  are preparing the rest of the ingredients Here is 200 grams of beef, which I have  already cut into 1/8 of an inch thick slices. Marinade it with 2 tsp of soy sauce, 1/2 tsp of dark soy sauce, 1/4 tsp of five-spice powder, 1/4 tsp of baking soda to tenderize the meat. Last, drizzle in a tbsp of vegetable oil. Mix well and set it aside for 15 minutes. 2 baby bok choy, Cut the stem part  smaller and the leaves part bigger. Separate the leaves and the stem because . they take different times to cook This is pickled mustard , green, also known as Suancai. We only need half of a package. Slice it thinly.   If you don’t have it, you can use any other , crunchy pickled vegetables as a replacement. If you are using store-bought pickles, , give them a taste before cooking, because   the sodium and acid level is different  depending on the brand and type of pickles. You may need to adjust your seasoning amount. I also julienne some carrot . and minced 1 tbsp of garlic. This is fermented black beans (2 tsp). Run your knife over roughly. It has a strong smell and taste that will , dominate the final flavor if you use too much. Some people will use pre-made black bean sauce,   you can do that too, they , are equally interchangeable. I will link this ingredient in the description. Crack 2 whole eggs ad beat them well. Drain the silver needle noodles completely. Then season it with 1 tbsp of oyster sauce, 1 tbsp of soy sauce, and some white pepper to taste. Mix thoroughly. Preseasoning the noodles is beginner-friendly   because once the heat is on, you really have no  time to look for the sauce and open the bottles. If I wasn’t filming a video, . I probably will just eat the   noodles like this. It tastes amazing already LOL! Heat your wok until smoking hot. Add oil (1.5 tbsp) and swirl it around. Pour in the egg. Swirl the wok again so the egg  can cover the bottom of the pan. Once most of the egg is set. Flip it over and cook the 

other side for 10 seconds. Take it out and cut it into , egg noodles. Set it aside. Turn the heat back on high. Add more oil and heat it until smoking hot. Toss in the beef, and stir it for a minute or 2. when using a gas stove, the cycle where it  contacts the flame is hotter than the center. That is why I line up the beef . into a cycle so it cooks evenly. Once most of the beef is changed , color, you can remove it to the side. Make sure you tilt the wok so you  can leave the excess oil behind. We will saute the garlic, diced  fermented black beans, the pickled   mustard green, the julienne carrot, and the bok . choy stems. Keep cooking for a couple of minutes. The pickled mustard green is salty already . so we don’t need to season these vegetables. Of course, if you didn’t use any salty pickles,   you may need to sprinkle  a little bit of salt here. Add the well-drained silver , needle noodles to the wok   along with the beef, egg, and the . leafy part of the baby bok choy. Add the well-drained silver needle noodles , to the wok along with the egg, beef, and   the leafy part of the baby bok choy. Keep mixing. The rice noodles are already cooked . but they were in the ice bath. Now we just want to heat it up. Also, rice noodles like to stick to the , bottom of the wok so you just do your best. If you see the bottom becomes sticky. Don’t freak out. That is completely normal,   a little bit of hot water soak will , get it off so do worry about it at all. Last, I like to add some  chili flakes to spice it up. Sprinkle some toasted sesame seed. Give it a final toss and you are done. I can’t say no to stir-fry noodles. Homemade is . even better. They are nice and chewy. I love the   fermented taste and the crunchy texture of the . pickled mustard green. I have made this recipe   many times with pork and chicken, they are equally  delicious. I hope you give this a try soon... I hope you give this a try soon. As always, you can click the link in the  description and find the printable recipe. Thank you for watching this video is sponsored . by Souped Up Recipes at carbon steel wok. This is the walk that I'm selling and I am proud   to recommend it to you as I have been  using it on my channel for years. It is lightweight. It responds to heat changes quickly and evenly. It can also sustain super high temperature , without damage perfect for wok cooking. If you like Chinese food and you want to learn , how to make it at home better than take out,   you definitely need one of these as it is , the most basic cookware in Chinese cuisine. If you want to buy it the link is , in the description go check it out. Thanks again for watching and  I'll see you next time. Bye