Cantonese Dry Fried Niuhe

Name: Cantonese Dry Fried Niuhe
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g beef; 200g Pho (dry); 250g Bean sprouts; 1 piece onion; Some Salad oil; a little salt; 1 tablespoon Cooking Wine; 2 tablespoons Soy sauce; 1/2 a teaspoon granulated sugar; 1 tablespoon Oyster sauce; 1/2 a teaspoon sesame oil; 2s shallot

by Mother Maizi

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Stir-fried Niu He is a kind of Cantonese snack, fried with sprouts, pho, beef and so on. Fried Niuhe, also known as Shahe Noodles, originated from Shahe Town, Guangzhou. Fujian, Chaoshan areas and overseas Chinese in Chaoshan area in Singapore are called Kuey Tiao. The usual cooking method is soup, or stir-fry. Stir-fry is divided into wet stir-fry with Ci sauce and dry stir-fry without Ci juice. Today’s lunch is dry fried Niuhe!

Cantonese Dry Fried Niuhe

1. Marinate the beef slices with salt, cooking wine, dark soy sauce, and salad oil for a while

2. Wash the bean sprouts and drain the water for later use

3. Onion shredded

4. Start the frying pan and fry the beef slices

5. Wait for the beef to change color and serve

6. Boil the water in the pot and add the dried pho

7. After boiled soft, remove and drain the water for later use

8. First make a sauce: add oyster sauce, light soy sauce, dark soy sauce and sugar

9. Add sesame oil and stir well and set aside

10. In another frying pan, sauté the onions

11. Add bean sprouts and stir fry

12. Add the soft boiled rice noodles and stir well with chopsticks

13. Add in the prepared sauce and mix well. I didn’t add salt and relied on light soy sauce to enhance the flavor. If the taste is heavy, add some salt