Easy To Make Chow Fun (Cantonese Style) | Pickled Plum

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These chow playfulness noodles are chewy, savory, and entire of umami good ! It ’ s a simple recipe you can dress up or down with your darling protein and vegetables. fix in 20 minutes .

Chow fun is one of those dishes I love making when I want something substantial and tasty that doesn ’ thyroxine require excessively much work.

Reading: Easy To Make Chow Fun (Cantonese Style) | Pickled Plum

I ’ m obsessed with the chewy texture of the hor playfulness noodles and love the sauce so much I could put it on everything !
The last time I had very beneficial chow playfulness noodles was in Toronto at some trap in the wall joint in Chinatown. The noodles came lightly dressed and topped with lots of veggies .
They were amazing !
Since then I ’ ve been trying to recreate that specific dish because I hush think about it and crave it whenever I want authentic Chinese food .
The recipe I have for you today may not be the demand lapp as what I tasted back in Canada, but the flavors are very much what you would expect to get when ordering a plate of zhou fun noodles. I didn ’ metric ton add any protein to it because I want you use this recipe as infrastructure for all the future amazing plates of zhou fun you will be cooking in your own kitchen .

What is Chow Fun?

Chow playfulness is a yue dish made of flat rice noodles, called hor fun ( or ho fun noodles ), that are stir fried with beans sprouts and other vegetables, kernel, chicken, or seafood, and dressed in a sweet and savory brown sauce. It ’ mho normally sold in dimmed sum restaurants and tea houses in Hong Kong, and pretty a lot in all chinese restaurants oversea .
The cook proficiency must be done in a wok over high heat where the ingredients are stirred promptly ( while the noodles are handled finely so they don ’ thymine break ) in order for the dish to be successful. This cook proficiency is therefore crucial in making dear chow fun that chefs studying yue fudge must pass the test to graduate .

What’s the Difference Between Chow Fun, Chow Mein, Mei Fun, and Lo Mein?

here ’ s a short example on chinese food to help you navigate through the different types of attic dishes available on their menu. This way you will get precisely what you want rather of opening a container and line up that you ordered thin rice noodles alternatively of big flatcar ones ( I don ’ t have adequate digits to count the come of times I ’ ve ordered the amiss thing ! ) .
Chow fun : flat rice noodles stir fried with diverse vegetables, meats, bean curd, or seafood, and dressed in a brown sauce .
Mei fun : Thin rice noodles, like to vermicelli. They are normally raise fried with vegetables, meats, bean curd, or seafood, and tossed in a elementary soy sauce and sugar based sauce. Singapore chow japanese apricot fun is different than regular japanese apricot fun since the noodles are seasoned with curry powderize and the overall dish is dry .
Chow mein : Chow mein means fry noodles. The noodles are inaugural boiled and then added to the pan to fry. Vegetables, meats, bean curd, or seafood, are added subsequently and dressed with a dark sauce .
Lo mein : Lo mein means flip noodles. The same noodles as lo mein noodles are used but the difference is they are not fried. Once the noodles are boiled they are drained and tossed with cooked vegetables, meats, bean curd, or seafood, and dressed in a dark sauce. Lo mein noodles besides contain more sauce than chow mein noodles .

Ingredients for Chow Fun

Rice noodles: Look for hor fun noodles (large flat rice noodles) at your local Asian supermarket. Or you can buy them online.
Oil: Choose a neutral oil with a high smoke point such as grapeseed or vegetable oil. You will need two tablespoons to stir fry the vegetables.
Red bell pepper: I like using red bell pepper because of their vibrant color and sweet taste. However feel free to use green, orange, or yellow bell peppers as it won’t make any difference.
Sugar snap peas: I love sugar snap peas for their clean crunch but you can also use snow peas for this recipe.
Scallions: I add the scallions right before taking the noodles out of the wok to prevent them from getting soft. As far as the size of the cut, I prefer them finely chopped but go ahead and cut them however you like.
Mung bean sprouts: I also add the mung bean sprouts right before taking the dish out of the wok to keep their texture as fresh and crispy as possible.
Chow fun sauce: A mix of vegetable broth, shaoxing wine, oyster sauce, garlic, ginger, soy sauce, sugar, and cornstarch.

Chow Fun Variations

Make it spicy: Add a couple of squirts of sriracha sauce.
Make it sweeter: Add 1-2 tablespoons of honey or brown sugar, or swap the oyster sauce for hoisin sauce.
Make it more pungent: Adding 1-2 tablespoons of fish sauce usually does the trick.
Make it less salty: Use low sodium soy sauce and add a couple of splashes (small splashes!) of plain rice vinegar instead.

If you are cooking with kernel, I suggest marinating it before cooking to add more relish to the smasher. This besides works well with tofu and seafood .
Quick marinade:

2 teaspoon soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 1/2 teaspoon cornstarch

Combine the ingredients for the marinade in a bowling ball and add the kernel, bean curd, or seafood. Marinate for 30 minutes or improving to 60 minutes .

How to Make Chow Fun

Start by making the sauce. Put all the ingredients for the sauce in a bowl and whisk until the sugar has completely dissolved.
Place the flat rice noodles (hor fun noodles) in a large bowl filled with water and let them soak for 15-20 minutes. Make sure you read the instructions on the packaging as your noodles might require more or less time to soak.
While the noodles are soaking, add the oil to a wok or deep skillet over high heat. When the oil is hot, add the bell peppers and sugar snap peas and cook for 3-4 minutes, until the vegetables are tender but still yielding a crunch.
Whisk the sauce and pour it on the vegetables.
Add the noodles and toss them until they are evenly coated with the sauce. Add the scallions and mung bean sprouts and quickly toss.
Turn the heat off and transfer the chow fun to a serving plate. Enjoy!

What to Serve Chow Fun With

Chow fun is pretty filling so I recommend focusing on smaller dishes to serve these noodles with. Some of my favorites are :

Did you like this Tasty Chow Fun Noodles Recipe ? Are there changes you made that you would like to share ? Share your tips and recommendations in the comments section below !
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