When the oil is hot, add the bell peppers and sugar snap peas and cook for 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. 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: Easy vegetable egg rolls Chinese lotus root salad Chinese broccoli with garlic sauce Chinese eggplant with garlic sauce Smacked cucumber with chili oil Bok choy with garlic and oyster sauce Did you like this Tasty Chow Fun Noodles Recipe?
Print Recipe. Ingredients Copy to clipboard Copy to clipboard. Scale 1x 2x 3x. Whisk all the ingredients for the sauce in a bowl, and keep whisking until the sugar has dissolved. Set aside. Soak the flat rice noodles for minutes in cold or hot water.
Make sure to follow the instructions on the package you have so the texture of the noodles is right. You want the noodles to be springy, not mushy or too hard. In a large wok or skillet over high heat, add oil. When the oil is hot, add bell peppers and sugar snap peas and cook for minutes, stirring often, until the vegetables have soften but still yield a crunch. Stir the sauce and add it to the pan with the noodles. Toss until the noodles are evenly coated with the sauce and are the desired consistency.
Add scallions and mung bean sprouts and toss again. Turn the heat off, transfer the noodles to a serving plate and serve immediately. Notes For leftovers : Store the chow fun noodles in an airtight storage container and refrigerate for up to days.
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The Southern Chinese dialectical term for the noodles is ho fun , and the style of preparation — usually stir-fried with vegetables or meat — is shahe fen. The Anglicized name is widely believed to derive from the Mandarin, or Standard Chinese, translation of shahe fen , which is chao fen. Only very wide noodles qualify as chow fun. Most of the time, they are made from ground rice, and are typically sold dry either in thick strips or in sheets.
They are usually at least an inch about 2. Fresh markets may also sell the noodles wet, usually coated in oil to help them maintain their elasticity. There are usually two ways of preparing a chow fun dish. The heat of the pan gives the noodles a distinctive smoky flavor that many consider a delicacy.
These noodles often turn out more slippery than those cooked dry, but may be more flavorful. There are many different ways to prepare chow fun dishes, but two of the most popular involve pork or beef. Purely vegetarian options are common as well, usually incorporating produce that is locally or seasonally available. Add your egg noodles to keep frying for about 2 minutes as you toss it around then add all the remaining seasonings and stir-fry for about 3 minutes.
Finally add your beef and continue to stir-fry for about minutes as you toss it around to avoid sticking. This rice noodles, unlike the Chow Mein, is either served as a stir-fry or soup recipe. The common recipe of Chow Fun is the one with beef although, you can use other meats like chicken and seafood. It requires a lot of heating for it to come out perfectly.
The traditional ingredients that make the Chow Fun are beef, rice noodles, beans sprouts, spring onions, ginger and onions. The time that the preparation takes is about 15 minutes which makes it a good choice for your quick dinner option or easy lunch choices. Since the cooking requires a lot of heating it is advisable to prepare chow fun for about people. Wash and cut your beef into thin slices or strips. Place in a clean bowl and add a tablespoon of wine, a teaspoon of soy sauce, a tablespoon of oyster sauce, a teaspoon of sesame oil, some salt and starch.
Mix it evenly and set aside for the next about 20 minutes. Place the cooking oil in the wok and bring it to your heating source. Add your beef slices or strips on the wok and cook for about half a minute.
Ensure it turns brown. Transfer the slices to a clean plate and drain off the extra oil remaining then clean the wok. Pour 1 and a half tablespoon of oil into the wok then add the fun noodles as well as your shredded or sliced onions. Add your previously made stir-fry sauce which is a combination of light and dark sauce, vegetable oil and some sugar. Remember to toss your wok in order to make sure your noodles are evenly coated.
Add the beans sprouts and cook for about half a minute. Add the other vegetables you may have remaining and cook for about a minute then serve hot. The fresh rice noodle is readily available in some supermarkets.
In other cases, you may have to use the dried ones which need soaking in order to soften. The fresh noodles packaging makes them stick together. Before you begin the frying process, take time to separate them.
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