Stir-Fried Rice Noodles (Gan Chao Gui Tiao)
A classic Chaoshan noodle dish, featuring chewy rice noodles wok-fried over high heat with a savory soy glaze, crunchy bean sprouts, and tender beef.
Ingredients
11 items- Rice noodles (fresh) 7 oz
- Beef (or pork) 3.5 oz
- Bean sprouts 3.5 oz
- Chinese chives 1.5 oz
- Garlic 1 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Sugar 0.5 tsp
- White pepper 0.25 tsp
- Cornstarch 1 tsp
- Vegetable oil 3 tbsp
Nutrition
Steps （8 steps）
Gently separate the rice noodles; slice beef and mix with light soy sauce, sugar, white pepper, and cornstarch. Marinate for 15 minutes.
Heat a wok over medium-high heat, add 1 tbsp oil to coat. Stir-fry marinated beef until just browned, about 1 minute. Remove and set aside.
Add 1 tbsp oil, stir-fry garlic for 10 seconds, then add bean sprouts and stir-fry over high heat for 30 seconds until slightly wilted but still crunchy.
Turn to high heat, add rice noodles and toss quickly to loosen, about 1 minute.
Combine light soy, dark soy, sugar, and 2 tbsp water; pour along the wok rim. Stir-fry vigorously for 2 minutes until noodles are evenly colored and edges start to char, wok hei aroma appears.
Add chives and cooked beef, toss over high heat for 30 seconds until chives are tender but still bright green.
Drizzle a bit more dark soy along the rim, toss for another 30 seconds for a glossy finish, then sprinkle with green onions and remove from wok.
Transfer to a plate and serve immediately.
Tips
Use the highest heat possible to achieve wok hei. Do not overcook bean sprouts. Make sure noodles are well separated before adding to the wok.
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