Servings 4-6

This recipe is a combination of

https://www.youtube.com/watch?v=sgzT7vcvVD8
http://thewoksoflife.com/2014/06/beef-chow-fun-noodles/
http://www.seriouseats.com/recipes/2011/06/dry-fried-chow-fun-with-chinese-broccoli-recipe.html

24 oz fresh chow fun noodles, chopped into 1 inch segments (will keep on counter for 1 day)
1/4 or 1/2 yellow onion, sliced (depending on size)
4 green onions (whites finely chopped, greens in 1 inch segments, separated)
4 slices ginger
1 Brown Beech Mushroom
1 tbsp shaoxing wine
8 stalks Gai Lan
~4oz fried tofu, chopped in half
2 large handfuls bean sprouts

1 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp oyster sauce
a few shakes white pepper

lots of canola oil

Unless you are serving all at once, this should be prepared in 2 batches each of 1/2 the size. If you are preparing all of it at once, cook all ingredients separately

1. Mix everything in the sauce
2. Boil gai lan stems for for 3 minutes and leaves for another 1 minute. Drain
3. Heat wok on high. When wok is hot, add oil. Keep heating until oil is smoking
4. Cook onions and ginger for 1-2 minutes
5. Cook mushrooms for 1 minute
6. Cook bean sprouts for 30 seconds. Remove all veggies from pan
7. Add plenty of oil and add noodles. Stir-fry (lots of flipping) until separated for 30 seconds
8. Add vegetables back in.
8. Add shaoxing wine around edges of the pan and loosen everything
9. Add sauce around edges of the pan and loosen everything
10. Add gai lan and tofu. Mix and serve fresh

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