Fresh steamed rice noodles should be eaten on the day they are made but they are definitely worth the effort.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Omnivore's Cookbook | 2014-10-06 10:54:57 |  14,316 Views |
How to make Beef Chow Fun with Chinese Broccoli (recipe)
Dry fried chow fun noodles are my little sister's absolute favorite dish. When cooked properly the noodles are sticky and tender intact and distinct and tinged with a smoky charred flavor called wok hei (i.e. "wok air" or the essence of the wok).
This flavor is created from three sources: high temperature charring the vaporization of polymers that form from repeatedly heating oil on a cast iron or carbon steel surface and hot air rising directly from the burner superheating the oil on the surface of the food adding layers of subtle charred flavor to the food.
For these (and other) reasons you will never be able to match the flavor of a dish prepared in a cast iron or carbon steel wok in a Western-style stainless steel or non-stick frying pan.
