潮州粿条炒
Dry-fried rice noodles with tender beef and crunchy bean sprouts, a Chaoshan wok hei classic that's simple yet incredibly delicious.
Ingredients
12 items- Rice noodles (thick flat, fresh) 300 g
- Beef (flank or sirloin) 150 g
- Bean sprouts 100 g
- Chinese chives (garlic chives) 50 g
- Garlic 3 cloves
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- White pepper powder 1/2 tsp
- Cornstarch 1 tsp
- Shaoxing wine (or dry sherry) 1 tbsp
- Vegetable oil 3 tbsp
- Salt to taste
Nutrition
Steps （7 steps）
Separate the rice noodles into strands to prevent sticking. Slice beef thinly against the grain, then marinate with 1 tbsp light soy sauce, 1 tsp cornstarch, 1 tbsp Shaoxing wine and a little oil for 10 minutes.
Wash bean sprouts and remove tails. Cut chives into 3 cm pieces, mince garlic. In a small bowl, mix remaining light soy sauce, dark soy sauce, white pepper and 1 tbsp water into a sauce.
Heat wok over medium heat, add 2 tbsp oil. Turn to high heat until oil shimmers (about 70% hot). Stir-fry beef quickly for about 30 seconds until it just changes color; remove and drain.
Add remaining 1 tbsp oil to wok over medium heat. Sauté garlic for 10 seconds until fragrant. Turn to high heat, add noodles and toss with chopsticks. Pour in half the sauce, stir-fry for 1 minute until noodles are slightly charred at edges.
Add bean sprouts and chives to wok. Toss over high heat for about 30 seconds until sprouts begin to soften but still crisp.
Return the beef to wok, pour in remaining sauce. Stir-fry vigorously for 20 seconds to coat everything evenly.
Taste and adjust seasoning with salt or pepper if needed. Serve immediately, garnished with chopped scallions if desired.
Tips
The key is a very hot wok and dry noodles. Adding a little oil to the beef marinade helps lock in moisture for tenderness. Quick final stir-fry keeps the bean sprouts crunchy.
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