Stir-Frying Rice Noodles with Beef at Tai Ping Koon (Hong Kong)

These savory, sweet, slippery and chewy fried rice noodles with beef are a Hong Kong staple. Our favorite version was at Tai Ping Koon Restaurant, where cook Tsang Ying Kwan showed us how it’s made. To approximate the wide fresh rice noodles that are traditional, we use ½-inch dried rice sticks. For the greens, we opted for Broccolini. A 12- to 14-inch wok provides room to easily toss the ingredients; a 12-inch skillet is tighter, but also works. Either way, pour the seasoning mixture down the sides of the pan—not onto the food—to speed cooking and promote caramelization.