So excited that I finally made beef chow fun at home!
Used a few recipes for reference to figure out the profile of the nyc-style version that I love.
The noodles were the hardest part, as expected - I found a packaged “fresh” version in Chinatown (because the real fresh noodle vendor is always closed by the time I get down there for dinner), followed instructions to loosen them up by blanching, and tip from a different recipe to cook them separately with the sauce to get some char on.
I have to say, this was really good. Can’t wait to tweak a few things (forgot onion, didn’t have bean sprouts) and try again with the real fresh noodles.
Sautéed yu choy on the side for veg, but it struck me that I was also one step away from pad see ew, which is exciting!
