1STEP 1 | Separate the flat rice noodles strand by strand. Mix 1/2 tsp salt with 2 tbsp water to make seasoning water for later use.
Stir-fried Flat Rice Noodles with Beef in Egg Sauce
Fragrant wok-tossed flat rice noodles smothered in silky egg sauce and tender beef.
Stir-fried Flat Rice Noodles with Beef in Egg Sauce is a timeless Hong Kong cha chaan teng classic. Flat rice noodles are dry-fried over high heat with a touch of salt water until aromatic and slightly charred. Tender marinated beef slices are briefly seared, then simmered with onions, scallions, crisp bean sprouts, and rich chicken broth gravy before being finished with a swirl of silky egg and poured lavishly over the noodles.
Time25min
SuitableMeat lovers
MethodStir-fry
OccasionLate-night snack
SeasonAll seasons
Big City Shop
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Slice the onion and cut the scallions into long sections.
3STEP 3 | Slice the beef into thin slices and place into a bowl.
4STEP 4 | Marinate beef with light soy sauce, sugar, sesame oil, pepper, cornstarch, and water. Mix well and seal with 1 tbsp oil; marinate for 10 minutes.
5STEP 5 | Combine chicken broth, salt, sugar, cornstarch, and pepper in a bowl to make the sauce mixture. Beat the egg in another bowl.
6STEP 6 | Heat oil in a wok, stir-fry the bean sprouts over high heat until crisp-tender, then drain and set aside.
7STEP 7 | Heat a little oil in the wok, add flat rice noodles and stir-fry over high heat. Drizzle in the prepared salt water around the edge of the wok, stir-fry until heated through with wok hei, then plate.
8STEP 8 | Heat oil in the wok, add marinated beef slices and quickly stir-fry until 80% cooked (color changes), then remove and set aside.
9STEP 9 | In the same wok, saute onion and scallions until fragrant. Pour in the sauce mixture and cook until thickened and glossy, then return the beef and bean sprouts to mix.
10STEP 10 | Turn to low heat or turn off the stove, drizzle in the beaten egg and gently swirl to form silky egg ribbons. Pour the sauce and beef over the noodles and serve immediately.
Tips and Pitfalls
Drizzle Salt Water on Noodles
Adding a little salt water while stir-frying helps loosen the noodles and prevents sticking while adding flavor.
Seal Beef with Oil
Adding oil at the end of marinating locks in moisture and keeps beef tender when stir-fried.
Pre-fry Bean Sprouts
Quickly stir-frying and draining bean sprouts first prevents excess moisture from diluting the egg gravy.
Gentle Heat for Silky Egg
Reduce to low heat or remove from stove before adding egg; stir gently so residual heat creates silky ribbons.
Overview
Stir-fried Flat Rice Noodles with Beef in Egg Sauce is a timeless Hong Kong cha chaan teng classic. Flat rice noodles are dry-fried over high heat with a touch of salt water until aromatic and slightly charred. Tender marinated beef slices are briefly seared, then simmered with onions, scallions, crisp bean sprouts, and rich chicken broth gravy before being finished with a swirl of silky egg and poured lavishly over the noodles.
