Hazelnut Free Gluten Free Beef Chow Fun

Total time1 hr

Prep time25 min

Cook time15 min

4.8

(9)

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Ingredients

4 servings

For the noodles

12 oz dried wide rice noodles (about ¼-inch wide)

For the beef marinade

1 lb flank steak, thinly sliced against the grain into ¼-inch strips
2 tbsp tamari
1 tbsp cornstarch
1 tsp sesame oil
½ tsp baking soda

For the sauce

2 tbsp tamari
2 tbsp gluten free oyster sauce
1 tbsp dark soy sauce (gluten free)
1 tsp sugar
½ tsp white pepper

For the stir-fry

3 tbsp neutral oil (such as avocado or canola oil), divided
3 scallions, cut into 2-inch pieces, white and green parts separated
2 cups bean sprouts

Instructions

1
Soak the dried rice noodles in a large bowl of room-temperature water for 20 minutes, until pliable and just barely flexible but not fully soft — they will finish cooking in the wok. Drain in a colander and set aside.
2
In a medium bowl, combine the sliced flank steak with 2 tbsp tamari, cornstarch, sesame oil, and baking soda. Toss well to coat and let marinate at room temperature for 15 minutes while the noodles soak.

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