Ken Hom's Stir-fried rice noodles with beef chilli bean sauce

(16 ratings)

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Ken Hom's Stir-fried rice noodles with beef chilli bean sauce
Ken Hom's Stir-fried rice noodles with beef chilli bean sauce
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Ken Hom is the master of Chinese cooking and this beef stir-fry recipe lets you follow in his footsteps. The rice noodles give the dish a softer touch while the chilli gives it a real kick


  • 225g (8oz) Chinese dried thin or wide rice noodles
  • 450g (1lb) beef fillet
  • 3 tablespoons groundnut or vegetable oil
  • 2 garlic cloves
  • 2 teaspoons fresh ginger
  • 3 fresh red chillies, seeded and shredded
  • 2 tablespoons chilli bean sauce
  • 2 teaspoons dark soy sauce
  • 50ml (2fl oz) chicken stock
  • 2 teaspoons sugar
  • 2 teaspoons Shaoxing rice wine or dry sherry
  • 2 teaspoons sesame oil
For the marinade
  • 1 egg white
  • 2 teaspoons light soy sauce
  • 2 teaspoons Shaoxing rice wine or dry sherry
  • 1 teaspoon sesame oil
  • 1 teaspoon cornflour
  • salt and black pepper
  • for the garnish
  • 3 tablespoons finely chopped spring onions

Ken says: 'People in southern China habitually eat late meals. With a mild climate for much of the year, and restaurants open all night, they live a very Mediterranean type of life. Being in Canton reminds me of my stays in Naples, where at 11pm you can satisfy your urge for a quick pasta dish. This popular noodle dish is one of my favourites.'


  1. Soak the noodles in a bowl of warm water for 20 minutes, or until they are soft and pliable. Drain and set aside.
  2. Place the beef fillet in the freezer for about 20 minutes, or until it is firm to the touch. Then cut it into slices against the grain.
  3. Put it into a bowl with the marinade ingredients, add Ĺ teaspoon of salt and some black pepper to taste and refrigerate for 20 minutes.
  4. Heat a wok or a large frying pan until it is hot and add the oil. Add the beef and stir-fry for 1 minute, then immediately drain in a colander set over a bowl.
  5. Coarsley chop the garlic and finely chop the ginger. Reheat the wok and return 1 tablespoon of the drained oil. Add the garlic, ginger, chillies, chilli bean sauce and dark soy sauce and stir-fry for 30 seconds.
  6. Add the drained rice noodles and the stock, mix well, and stir-fry for 2 minutes. Return the drained meat to the pan and stir-fry for 2 more minutes, then add the sugar, rice wine, and sesame oil.
  7. Give the mixture a final stir. Ladle on to a platter, garnish with the spring onions and serve.

Taken from Ken Homís Complete Chinese Cookery published by BBC Books on 27th January price £25

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