When discussing classic Hong Kong foods, a few staples typically come to mind: the egg tart, char siu rice, dim sum, and the all-day favorite, stir-fried beef noodles. This simple dish features flat rice noodles tossed in soy sauce with bean sprouts, scallions, and tender slices of beef.
In Hong Kong, this beloved dish comes in various iterations, from high-end versions recognized by Michelin to no-frills neighborhood joints that always satisfy. Originating from Guangdong, the noodles are judged by their “char” or smokiness, achieved without being overly oily or heavy. A perfect stir-fried beef noodle dish balances flavors through quick wok handling over intense heat, mixing light and dark soy, silky noodles with a chewy bite, and aromatic ingredients that make each forkful enticing.
Typically, you’ll find stir-fried beef noodles at local cha chaan tengs, noodle shops, cafes, and beyond. However, at Little Bao, chef May Chow offers a unique twist: replacing the flat rice noodles with crispy fries. These fries are glazed in a sweet, savory soy sauce with a distinct smokiness.
“We’re always thinking about our Hong Kong roots to create something original. Beef Fried Noodles are such an iconic Hong Kong dish with amazing wok char, it made sense for fries!” said Chow.
Stir Fried Beef Noodle Fries is a vegetarian-friendly dish without beef slices, but it retains the traditional method of using chopsticks. The dish includes charred bean sprouts, scallions, and garlic chives. Little Bao uses Kowloon Soy Sweet Soy Sauce, caramelized at high heat and tossed with soy salt over freshly prepared fries. To finish, a dollop of Yu Kwen Yick Chilli Sauce is added, another essential of stir-fried beef noodles.
