Rindfleisch-Flachnudel-Pfanne (Kuey Teow Goreng Daging)
Kuey Teow Goreng Daging Aussprache: KWAY tee-oh goh-RENG DAH-ging
Beef kway teow ist ein chinesisch-malaysisches Lieblingsgericht der Straßenverkäufer aus breiten flachen Reisnudeln, die im Wok mit dünn geschnittenem Rindfleisch, Knoblauch, dunkler Sojasauce, Ei und knusprigen Sojabohnensprossen gebraten werden. Es wird in Kopitiams und Nachtmärkten zum Mittag- oder Abendessen gegessen, oft direkt aus dem Wok. Die Nudeln werden glänzend und herzhaft-süß, das Rindfleisch bleibt zart und das Gemüse behält seinen Biss. Der Reiz liegt am rauchigen Wok Hei, das durch starke Hitze und schnelles Schwenken entsteht und aus einem einfachen Teller ein tief befriedigendes Gericht macht.
Rindfleisch-Flachnudel-Pfanne (Kuey Teow Goreng Daging)
Kuey Teow Goreng Daging
Aussprache KWAY tee-oh goh-RENG DAH-ging
- Für
- 4
- Vorbereitung
- 20 Min.
- Zubereitung
- 15 Min.
- Gesamt
- 35 Min.
- Schwierigkeit
- Mittel
Auch nussfrei.
Allergene: enthält gluten, soja, schalentiere, ei, sesam. Etiketten auf verpackten Zutaten prüfen.
Zutaten
Mengen wurden angepasst. Kochzeiten und Pfannengrößen bleiben gleich.
Beef and marinade
Sauce
Stir-fry
Zubereitung
If using fresh rice noodles, gently pull them apart so they are loose; if using dried, soak in warm water for 20–30 minutes until pliable, then drain thoroughly and pat dry. Keep the noodles as dry as possible so they sear rather than steam.
In a bowl, mix the beef with the light soy sauce, dark soy sauce, oyster sauce, cornstarch, sesame oil and white pepper. Set aside for 15 minutes while you prepare the sauce and vegetables.
Stir together the sauce ingredients. light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper and water. Have the garlic, onion, eggs, bean sprouts, choy sum and chives ready beside the stove.
Heat a wok or large skillet over high heat until very hot. Add 1 tbsp (15 ml) of the oil, spread the beef in a single layer and sear for 1–2 minutes until browned at the edges but still slightly pink; transfer to a plate.
Add the remaining 1 tbsp (15 ml) oil, then the garlic and onion. Stir-fry for 20–30 seconds until fragrant and the onion edges turn translucent, not browned.
Add the noodles and toss for 1–2 minutes until hot and coated in oil. Pour in the sauce and toss constantly for 1–2 minutes until the noodles are evenly dark, glossy and heated through.
Push the noodles to one side, pour the beaten eggs into the empty space and scramble for 30–45 seconds until just set. Toss the egg through the noodles.
Return the beef and add the bean sprouts, choy sum and chives. Stir-fry for 1–2 minutes until the greens wilt, the sprouts are crisp-tender and everything is piping hot. Taste and adjust with a little more soy sauce if needed, then serve immediately.
Regionale Variante: Beef Hor Fun with Silky Egg Gravy (Ngau Yuk Hor Fun)
For the gravy version, stir-fry the noodles and beef as above but keep the beaten eggs for the sauce. Simmer 1 1/2 cups (360 ml) beef or chicken stock with 1 tbsp oyster sauce, 1 tbsp light soy sauce and 1 tsp dark soy sauce, then thicken with a slurry of 1 tbsp cornstarch and 2 tbsp water. Swirl in the eggs until they form soft ribbons, pour over the noodles and serve at once.
Tipps des Kochs
- Use fresh wide rice noodles if possible, and dry them well after soaking so they sear instead of steaming.
- Slice the beef thinly against the grain and keep it slightly undercooked in the first sear; it finishes cooking with the noodles.
- Cook in two batches if your wok is small so the noodles stay smoky rather than stewing.
Dazu servieren
Sliced red chilli in soy sauce, pickled green chillies, and a cold barley drink or Chinese tea.
Vorbereiten und Aufbewahren
Best eaten straight from the wok; leftovers keep in the fridge for up to 2 days and reheat in a hot wok with a splash of water.
