Best Chicken Chow Fun Recipe 55 Recipes

LOCAL-STYLE CHOW FUN

Steps:

• In a small bowl, combine soy sauce, oyster sauce, cornstarch, black pepper, and ½ cup water. Set aside.
• In a large pan over medium-high heat, saute the garlic till golden.
• Add the carrots, saute 1 minute. Add in the cabbage, saute 1 more minute.
• Add the mung bean sprouts and saute 1 minute. Add the green onions and saute 1 more minute.
• Pour in the sauce mixture from Step 1. Bring to a boil.
• Add the chow fun noodles. Gently toss to mix (careful not to break the noodles) and cook for 1 more minute.
• Plate, eat, and enjoy!

CHICKEN CHOW MEIN

Steps:

• In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.

P. F. CHANG'S CHINA BISTRO SZECHWAN CHICKEN CHOW FUN

Steps:

• Separate the chow fun noodles and cover with plastic wrap until ready for service. Heat wok and add 2 teaspoons vegetable oil.
• Stir fry garlic and chill paste for 5 to 7 seconds. Add ground chicken sear with garlic and chill paste.
• Add black fungus mushrooms and sauce stir-fry briefly. Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil.
• Serve into bowls or plates. Garnish with Szechwan preserved vegetables and minced scallions.

CHOW FUN

Steps:

• Slice the meat into thin slices (if you freeze the meat for about 1/2 hour it makes it easier to slice).
• Mix the 4 marinade ingredients together and stir in the meat.
• Let marinate for 15 minutes.
• Mix the sauce ingredients together and set aside.
• Heat a wok or large frying pan and add 2 Tbs.
• of peanut oil.
• Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges.
• Remove to a serving platter and set aside.
• Heat the wok again and add 3 more Tbs.
• of peanut oil, along with the garlic and ginger.
• Stir fry for a moment and add the rinsed black beans and the wine (or sherry).
• Add and stir fry the onion and green pepper, just until very hot.
• Remove all to the serving platter.
• Heat the wok a 3rd time and add the remaining peanut oil.
• When hot, add the meat.
• Stir fry until it begins to brown, and return the vegetables and noodles to the wok.
• Toss with the meat and then add the sauce.
• Toss until just heated throughout.
• Add the bean sprouts, and toss just a minute or so more, then serve.
• NOTE: If you can't get the black beans, you can substitute a tablespoon of black bean garlic sauce, which is usually easily found in the Chinese food section of the supermarket.