Black Pepper Sauce Stir-Fried Rice Noodles
Tender rice noodles tossed with juicy beef slices in a rich, fragrant black pepper sauce. This classic Cantonese street food dish comes together in under an hour with bold, savory flavors.
Story
Rice noodles (ho fun) are a staple of Cantonese cuisine, beloved for their silky, wide texture that soaks up sauce beautifully. The key here is not to over-soak the noodles—they should stay slightly firm so they hold up during high-heat stir-frying.
Ingredients
dried wide rice noodles
300g
beef tenderloin
200g, thinly sliced
Chinese broccoli (gai lan) or kale
150g
yellow onion
1 small, sliced
black pepper sauce seasoning packet
1 packet (about 60g)
cooking wine (Shaoxing)
1 tablespoon
cornstarch
1 tablespoon
vegetable oil
3 tablespoons, divided
water
3 tablespoons
Instructions
1
Prepare the noodles
Place rice noodles in a large bowl and cover with warm water (about 40°C/104°F). Let soak for 5-10 minutes until softened but still slightly firm. Drain thoroughly and set aside. Don't soak too long or they'll become mushy during cooking.
2
Blanch the greens
Bring a small pot of water to a boil. Add the Chinese broccoli and blanch for 30 seconds until bright green and slightly tender. Drain and slice the stems diagonally at an angle. Set aside.
3
Marinate the beef
Slice the beef tenderloin against the grain into thin strips, about 3mm thick. Place in a bowl and add the cooking wine, cornstarch, and 2 tablespoons of water. Mix well to coat each piece. Let marinate at room temperature for 15 minutes.
4
Sear the beef
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat until shimmering. Add the beef slices in a single layer and stir-fry for 1-2 minutes until they lose their raw color but aren't fully cooked through. Remove and set aside.
5
Make the sauce
In a small bowl, combine the black pepper sauce seasoning with 3 tablespoons of water. Stir until smooth and fully mixed.
6
Combine and finish
Pour the sauce mixture into the wok and bring to a vigorous boil over high heat. Add the blanched greens, sliced onion, and drained noodles. Toss everything together quickly for 1-2 minutes until the noodles are evenly coated and heated through. Return the beef to the pan and stir-fry for another minute until the sauce clings to every strand. Serve immediately while hot.
