Authentic beef chow fun with 2 kinds of soy sauce from That Noodle Life: Soulful, Savory, Spicy, Slurpy (page 28) by Mike Le and Stephanie Le

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chili oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meginyeg on March 10, 2026

    Everyone including the 9 year old liked this. I couldn't find sprouts but added mushrooms, cabbage and red pepper. Will make this again.

  • chawkins on November 21, 2023

    A decent version of this dish. I upped the vegetables in the dish by doubling the amount of sprouts and served the noodle over a bed of stir-fry Shanghai bok choy. The lead-in to the recipe mentioned that either fresh or dried noodles could be used, however the ingredient list just said wide rice noodle without specifying fresh or dried. Since the direction portion of the recipe told you to cook the noodle as directed on the package, I assumed it meant dried. They asked for 8 oz of noodles and I used 16 oz of fresh noodle and skipped the precooking part.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.