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

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serves: 4
Skill: medium
Prep: 40 min
Cooking: 10 min
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  • 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


    • Soak the noodles in a bowl of warm water for 20 minutes, or until they are soft and pliable. Drain and set aside.

    • 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.

    • Put it into a bowl with the marinade ingredients, add ½ teaspoon of salt and some black pepper to taste and refrigerate for 20 minutes.

    • 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.

    • 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.

    • 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.

    • Give the mixture a final stir. Ladle on to a platter, garnish with the spring onions and serve.

    Top tip for making Ken Hom’s Stir-fried rice noodles with beef chilli bean sauce

    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.'

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