Southern Fun

Chef Eric Silverstein’s recipe for Chow Fun, or as he likes to call it, Southern Fun, is the perfect introduction to Wok cooking.

Eric Silverstein|Mar 14, 2022
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70 Minutes

4-6 Servings

Medium

wok | stir fry | noodles

“My mom is Chinese, so I grew up eating a lot of different Asian food and all those flavors and dishes inspired me to create my menu,” says Chef Eric Silverstein of

The Peached Tortilla

in Austin. “And one of those dishes was Chow Fun, which is kind of like the Chinese version of Pad See Ew. It was one of my favorite dishes growing up so I wanted to bring it to everybody,” notes Chef Silverstein.  “It involves controlling your heat and making sure that your ingredients are in constant motion,” and this recipe is the perfect embodiment of

stir-fry

.

Featuring thinly sliced flank steak (which allows the simple soy marinade to penetrate it quicker) and ho fun noodles (wide Chinese rice noodles sometimes sold under the name chow fun noodles), this recipe for Southern Fun is the perfect dish to make in a

Carbon Steel Wok

because of its heat conduction and high sides, which keep everything in place while stirring.

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Ingredients

For the Marinated Steak:

½

teaspoon baking soda

½

tablespoon corn starch

1

tablespoon oyster sauce

1

tablespoon light soy sauce or tamari

1

teaspoon sesame oil

1

teaspoon hsaio xing cooking wine

½

teaspoon granulated sugar

¼

teaspoon ground white pepper

½

pound flank steak, cut into into ¼ inch slices

For the Southern Fun Sauce:

2 ¼

tablespoons light soy sauce

1

tablespoon sweet soy sauce

2 ¼

tablespoons oyster sauce

3 ¼

tablespoons chili garlic sauce

For the Southern Fun:

1

tablespoon vegetable oil

2

teaspoons garlic, minced

2

teaspoons ginger, minced

¾

cup yellow onion, sliced

1 ½

pounds ho fun noodles

Pinch of white pepper

1 ½

cups kale, thinly sliced

1 ½

cups bean sprouts

¾

cup green onions, thinly sliced, for garnish

¼

cup fried shallots, for garnish

¼

cup cilantro, whole leaves, for garnish

Instructions

STEP 1

Whisk together all ingredients for the marinade in a large bowl. Add the sliced steak and stir to combine. Cover with plastic wrap and allow it to sit for at least an hour in the refrigerator.  Once the steak is marinated, discard the marinade and set the meat aside.

STEP 2

For the Southern Fun sauce, whisk all of the ingredients together in a

small bowl

. Set aside.

STEP 3

Heat a

Carbon Steel Wok

over medium-low heat and add the vegetable oil.

STEP 4

Wait for the oil to shimmer, then add the garlic and ginger. If the garlic starts to brown too quickly, reduce the heat to low.

STEP 5

Once the garlic and ginger are fragrant but still pale, about 30 seconds, add the onions and stir-fry them until translucent, around 1 minute.

STEP 6

Add the marinated flank steak and stir-fry for an additional minute.

STEP 7

Increase the heat to medium-high heat and add the ho fun noodles, stirring constantly and tossing them so they don’t stick to the bottom of the pan. Be careful not to be overly aggressive with the noodles, as they can break. Toss for 1 minute.

STEP 8

Once the noodles have cooked for 1 minute, add the Southern Fun Sauce to the Wok, followed by a pinch of white pepper. Continue to stir-fry the noodles for another 2-3 minutes.

STEP 9

Taste the noodles to make sure they are getting close to al dente. Add the kale and bean sprouts to the pan and stir-fry the noodles for another 30 seconds.

STEP 10

Remove from heat and plate them in a

Serving Bowl

. Garnish the noodles with green onions, fried shallots, and cilantro.