Posted for RecipeZaar World Tour 2006, this is a recipe adapted from the small community cookbook from Dixon House on the West Coast, South Island of New Zealand, now sadly out of print. Serving size and cooking temperature are unknown. My guess would be 375 F ( 190 C) or does that sound too high?
My mom likes to cook it and we love it. It’s simple and easy. If you do not have much time to prepare a meal, this can be a choice.
This is one of my favourite noodle dishes. Marinating the beef makes it very tender. I use light soy sauce but the original recipe calls for dark soy which is slightly sweeter. You can use either or a combination of both. The rice noodles have a tendency to stick together but I find microwaving them for a minute or so and then separating them seems to do the trick. Also the wok needs to be really not when cooking them. I don’t deseed the chillies but you may prefer to.
Make and share this Chinese Pan Bread recipe from Food.com.
Chow Fun is a smooth, slippery rice noodle. This Cantonese dish can be served for breakfast, lunch or dinner.
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