|1 1/2 cupsChicken stock or low-sodium chicken broth|
|1/4 cupOyster sauce|
|1 Heaping TbspSugar|
|2 TbspChinese rice wine or medium-dry sherry|
|6 ouncesPork loin or chicken; thinly sliced|
|14 ouncesRice noodles; cut into 3/4 wide strips|
|1/4 cupVegetable oil|
|1 tspVegetable oil|
|1/4 poundSnow peas; trimmed|
|4 Scallions; 2-inch long julienne|
|2 tspGarlic; finely chopped|
|2 tspFresh ginger; finely chopped|
|1/2 tspCorn starch; mixed w/ 2 tsp water|
|1/2 cupFresh mung bean sprouts|
|Few drops Asian sesame oil|
Chow Fun Preparation
Stir together 1 1/4 cups stock, oyster sauce, shoyu, sugar and rice wine. Place sliced meat in a bowl and coat with half the marinade; set aside.
Place noodles in a microwave bowl, lightly cover and heat using defrost option for 1 minute then cook on high for 30 seconds. Separate noodles and toss with 1 teaspoon oil; set aside.
Heat a wok over high heat until a bead of water dropped onto the cooking surface evaporates immediately. Add remaining 1/4 cup of water, swirling to coat evenly. Heat until surface slightly smokes. Reserving the marinade, remove the meat and add to wok; cook until done. Add noodles and toss. Add snow peas and scallions and stir-fry 1 minute longer. Add garlic and ginger and stir-fry 1 minute longer. Add reserved marinade and bring to a boil. Add remaining 1/4 cup stock and bring to a boil. Slowly stir in cornstarch/water mixture; continue to stir until sauce thickens, about 30 seconds. Stir in bean sprouts and remove wok from heat. Season with salt and pepper. Serve immediately.
Make sure all your ingredients are prepped - you won't have time to cut anything once you start with the wok.
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