Beef With Rice Noodles (Kway Teow)

I can see how this makes a great comfort food. Love those noodles. I, too, wanted twice the sauce. I can't get the Chinese chives w/out a lot of hassle so I used scallions. The beef was terrific, well spiced and tender. Very, very good dish. I am confused about the amount of noodles though. Converted, the recipe calls for 21 ounces-that's a lot of noodles for 3 servings. I got by with 8 ounces and there's enough left for two more servings. I'm guessing the 21 ounces applies to fresh noodles and COOKED dry rice noodles.

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It was a dark and stormy night... so I didn't feel like traipsing out to find chinese chives- used scallions. Also, the grocery store was out of beansprouts so I subbed some sliced mushrooms. The whole thing tasted amazing! Served with some sriracha sauce for a delicious, comforting meal in one. Thanks!

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Wonderful, wonderful. What a great find this recipe is. I too made this with dried noodles but can't wait to try it again using fresh. I followed Hey Jude's comments and doubled the seasonings. This is a great chance for me to use my Chinese chives that I have growing in a pot on my kitchen window sill. A wonderful dish, Kitchen Maniac.

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Delicious!! I made this as written using dried rice noodles but will use fresh next time (would have used them this time but my store didn't get their delivery). Also, I doubled the seasoning amount because we like things 'soupy'. Add the optional Chinese chives, if you can get them, they really add a nice flavor. This is my favorite dish at our local Chinese restaurant and I'm so happy that I can now make it at home. Thanks so much KitchenManiac, you've done it again! Thanks for posting this recipe.

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Loved this! Even DH said it was a keeper and I should definitely make it again. That's great because he's NOT a fan of bean sprouts and I added extra because I love the crunch. Loved the sauce but I had trouble with the fresh noodles clumping too. That's more on my technical ability though and I will keep trying. Thanks so much!

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I added some fish sauce and served it with Sri Raka, it was quite tasty! My husband hates sprouts so he spent about 20 minutes picking them out of his plate but ate it once he had de-sprouted, next time I will maybe do the sprouts on the side and do some celery for him so there's still a bit of crunch :)

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Although the dish tasted amazing, the only issue I had was that the fresh rice noodles I used clumped up once I tossed them into the wok. Any suggestions?

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Great! A little oily but I love the taste.

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Wonderful flavor! I add a little more oyster sauce but have successfully used the seasoning for a vegetable stirfry!

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Throroughly enjoyed this. I used fresh rice noodles, cut the meat in half and replaced it with some prawns, also added some omelette strips for decoration when finished. Other than that followed the recipe. I have to admit rice noodles are my favourite.

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I should have taken pictures. This was so good. I'm always nervous about making Asian food, because there are so many ingredients....but this was quick and easy. Great flavor. I took the advice of those who wanted more sauce, and doubled the sauce ingredients. Yum....very, very good.

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