How to Cook Cantonese Beef Noodles (Kon Chau Ngau Hor)

A glitch-free broadcast at last – save for the fact that my Twitch chat moderator lost track of the time and forgot to catch the show, so I had nobody to moderate the comments. Everybody in the chat room was very civil so no worries there, though to be honest I sometimes itch for a fight with trolls just to keep things interesting.

It’s an unspoken fact within the extended Tang clan (no, none of us is called Wu) that my brother C.S. is in fact the real foodie in the family. (He’s also a bit of a show-off, which is why his culinary efforts are rarely acknowledged by the rest of us.) C.S. posted a photo of his latest meal on Whatsapp a couple of days ago – what we call Kon Chau Ngau Hor ie. stir-fried beef with fresh rice noodles, Cantonese-style.

I decided to have a go at his recipe, which is a mutation that I’ve no doubt will make me some Cantonese enemies. Fish sauce is not an ingredient you’ll find in traditional Cantonese cooking after all, but it adds a je ne sais quoi (in Canto, ngo em chee mutt) to this dish so I’m keeping it in.

Cantonese Stir-fried Beef Noodles


  • 100g sliced beef (skirt or topside)
  • 1 tsp bicarb of soda or baking powder + 1 tsp water
  • 1 tsp Chinese rice wine
  • 1 tsp ginger juice
  • Dash of pepper
  • Dash of fish sauce
  • 1 tsp tapioca flour
  • 200g fresh rice noodles (wide-cut)
  • 1 ½ tsps fish sauce
  • 1 ½ tsps oyster sauce
  • ½ tsp thick soya sauce aka cooking caramel
  • Dash of chicken powder
  • 1 stalk green onion, sliced into 3-inch lengths
  • ¼ cup beansprouts or Chinese greens
  • ½ tsp pepper
  • Dash of sesame oil
  • 2 Tbsps cooking oil
  • 1 tsp toasted sesame seeds (optional)


  1. Marinate beef with bicarb of soda + water for 5 minutes. Rinse with cold water and pat dry.
  2. Add rest of marinade ingredients and mix well. Set aside for 10 minutes.
  3. Heat ½ Tbsp oil in wok until it starts to smoke.
  4. Add beef and fry for about 1 minute, then remove.
  5. Heat wok again without adding any oil, until it begins to smoke.
  6. Toss in noodles and allow to scorch, adding a drizzle of oil.
  7. Add fish sauce and fry quickly. Add more oil as required.
  8. Add beef, oyster sauce, thick soya sauce and chicken powder.  Mix well, then add vegies, and pepper.
  9. Adjust seasoning, then remove from heat. Add dash of sesame oil and sprinkle with sesame seeds (if using) before serving.


Cantonese Beef Noodles

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