Scott Chow Fun Recipe

Scott Chow Fun by Tommy Tang
from Noodles & Rice

Whenever I visit New York City, I always have dinner with my dear friend, Scott (Scott Goldshine - Zabar's General Manager), in his apartment.  It is our ritual that we do on the day I arrive in town.  We always order take out from the local restaurants.  No matter how many take-out menus we look at, you can bet that we will end up with Chinese food and Chow Fun as part of our meal.  It is our tradition that we have to have it!

Scott, this is for you.

View a print ready page. Scott Chow Fun From Chef Tommy Tang Recipe Serves 4 Marinade Ingredients: 8 oz. thin sliced fillet of beef 1 by 2 inch strips 1 tablespoon roasted sesame oil 1 tablespoon oyster sauce ½ teaspoon ground white pepper ½ teaspoon sugar   Noodles Ingredients: 3 tablespoons olive or vegetable oil 1 tablespoon chopped garlic 2 tablespoons bean condiment * 12 oz. fresh rice noodles ** 4 cups Asian broccoli *** 1 cup sliced brown onions 3 tablespoons sliced, peeled fresh ginger cut into thin 1 ¼ inch strips ½ cup sliced bamboo shoots 2 tablespoons Thai fish sauce seasoning 2 tablespoons Thai sweet black bean sauce (sweet soy sauce) 2 tablespoons Thai light soy sauce 2 tablespoons rice or vegetable vinegar 2 teaspoons sugar ½ teaspoon ground white pepper ½ cup sliced scallions 1 ½ inches in length 2 cups fresh bean sprouts 2 tablespoons diced chili vinegar (optional) **** 1 teaspoon dried Kee Noo chili flakes (optional)     Preparation: 1. Place beef and marinade ingredients together in a bowl, mix thoroughly and set aside. 2. Heat 1 tablespoon of oil in a large skillet over high heat. 3. Add marinated beef and leave undisturbed in the skillet for a minute, stir beef for another 1-2 minutes or until it’s semi-cooked.  Transfer beef to the same mixing bowl and set aside. 4. Place remaining oil into the same large skillet over high heat, add garlic and bean condiment and stir for a minute. 5. Add rice noodles and stir for 2 minutes. 6. Add semi-cooked beef, broccoli, ginger, bamboo shoots and stir for 2 to 3 minutes.  7. Add remaining ingredients except the scallions and the bean sprouts, stirring gently and constantly for 3 minutes. 8. Add scallions and bean sprouts and stir until ingredients are thoroughly mixed. 9. Transfer to a large serving plate and sprinkle with ground white pepper.  Add diced chili vinegar and chili flakes as desired.         * Bean condiment, Salted soybean:  these are the same product with different brands and names.  Thai or Chinese varieties are similar; use either.  Made from fermented soybeans, this salty condiment combines with other ingredients to create a complex, subtle flavor.     ** Fresh rice noodles are already steam cooked when you buy them, they cook very quickly.  Purchase only what you need; even in the refrigerator they only last two or three days.  Fresh Rad-Na noodles are available in most Asian markets or you can easily find the dried variety. *** Asian broccoli: cut leaves into small pieces and peel hard fiber parts off broccoli stem and cut lengthwise.     **** Diced Chili Vinegar Ingredients ½ cup finely diced Serrano chilies ¾ cup rice vinegar 2 cloves fresh garlic Procedure Combine ingredients in a jar and shake.  Keep this chili vinegar in the refrigerator for later use, up to 3 months.