This week’s spotlight is on another “ho fun” (wide rice noodles) dish but this is a dry (no gravy) version. The “ho fun” noodles are stirred fried quickly in a high heat, so the noodles will not break into pieces. This dish requires sophisticated oil control techniques or you will end up with oily noodles and pasty texture. Onions and green onions are then mixed in with the noodles to draw out the flavors and highlight the sliced beef. Taste the power of the wok!
Dish of the Week >