CHOW FUN NOODLES
This is a must have dish for me, whenever I go to any Okazuya-Style Restaurant or Take-Out place. Chow Fun Noodles is very healthy dish filled with vegetables and just a smidgen of sauce. I can make a meal out of this!
Provided by Deirdre K Todd
Categories Main Course
Time 45m
Number Of Ingredients 17
Steps:
- In a small mixing bowl; combine marinade ingredients.
- Marinate pork 15 minutes.In a large skillet over medium high heat; brown pork in oil.
- Add vegetables; stir fry 2-4 minutes until crisp-tender.
- Add noodles and remaining ingredients.
- Toss to heat through.
Nutrition Facts : Calories 283 kcal, Carbohydrate 40 g, Protein 21 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 37 mg, Sodium 1005 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
LOCAL-STYLE CHOW FUN
Local-Style Chow Fun is a must-try when visiting Hawaii! If you can't make it to Hawaii, replicate this popular dish at home. It's packed with vegetables and seasoned with soy sauce, oyster sauce, garlic and lots of black pepper. Super ono!
Provided by Kathy YL Chan
Categories Hawaii Recipes
Time 20m
Number Of Ingredients 10
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!
BEEF CHOW FUN
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- For marinade: Add steak and 1/4 cup water to a large mixing bowl. Sprinkle in the meat tenderizer and mix thoroughly. Sprinkle in the baking soda and mix thoroughly. Sprinkle in sugar, chicken bouillon, white pepper and MSG if using and mix thoroughly. Pour in soy sauce and mix thoroughly, then sprinkle in potato starch and mix thoroughly. Pour in sesame oil and vegetable oil and mix thoroughly. Let sit for 15 to 20 minutes.
- For rice noodles: Heat some water in a large pot and fit it with a steamer rack. Using a grain mill, grind the soaked rice with the soaking water, catching the ground mixture in an extra-large bowl. Add 1/2 cup water in increments if mill stone is not saturated enough with water to get a fine grind. Add oil, salt, tapioca starch, half the potato starch and half the cake flour to the ground rice water. Using a hand blender, blend all ingredients together, being careful not to splatter. Add about 1/2 cup water if the mixture is too thick. Once the mixture is blended and smooth, add the remaining potato starch and cake flour. (If the mixture is too thick, add water slowly in increments of 1/2 cup at a time.) When the mixture sticks to your blender beaters and drips a single trail of liquid back into the bowl, the mixture is ready for cooking.
- Cover a flat surface with plastic wrap and brush the plastic with oil. Put a 9- to 10-inch round cake pan into the steamer rack and cover. (Have the heat on high to ensure the water is on a constant boil.) When the pan is hot, remove the lid and brush the pan with oil. Ladle in a thin layer of the rice mixture to cover the bottom of the pan. Replace cover and steam, 2 to 3 minutes. Remove pan from the pot and flip the noodle sheet out onto the oiled plastic wrap. Fold noodle sheet into halves or thirds and set aside to cool. Continue with remaining rice noodle mixture. Cut noodles 1/2-inch thick.
- For chow fung: Heat a medium skillet over medium-high heat; add 1 tablespoon oil. When oil is hot, add rice noodles. Sear each side of noodles to golden brown. Adjust heat as necessary to avoid burning or under-browning the noodles. When noodles are golden brown, turn of heat and remove noodles from skillet. Set aside.
- Mix together oyster sauce, dark soy sauce, sesame oil, salt, sugar, white pepper, MSG, if using and 1 teaspoon cooking wine in a small bowl. Set aside.
- Heat a wok (or large skillet) over high heat; add remaining 2 tablespoons peanut oil. When oil is hot, add steak. Separate steak pieces for even cooking. Add remaining teaspoon cooking wine, spreading it over the steak. Turn steak once to cook both sides to medium, about 1 minute for each side.
- Add Spanish onions, stirring, about 2 minutes.
- Reduce heat to medium-high. Add seared rice noodles and stir to mix all ingredients together. Add the sauce mixture, spreading to cover as much of the noodles and steak as possible. Toss everything so sauce will coat all ingredients.
- Add mung bean sprouts and green onions. Toss to mix all ingredients together. Turn off heat, plate and serve.
CHOW FUN
my husband, children and I used to go to a ma and pa snack shop that was connected to the Suda store in Kihei, Maui and they made the best chow fun noodles.. We would order the chow fun that came in a sterafoam cup with chop sticks and we ordered cheeseburgers and soda with the meal.Then drive right across the street and park by...
Provided by Shirley Makekau
Categories Pork
Number Of Ingredients 11
Steps:
- 1. take the pork and rub it with salt/pepper/garlic powder.
- 2. Place the meat in a pan and cover with foil and let it bake until the consistance you would do for making BBQ pork. When done remove from oven.
- 3. Follow the cooking instructions on package of fettuccini noodles.. when cooked take out and drain well.
- 4. Next step is to chop up those leaf onions (green part) set aside
- 5. When the pork has cooled chop it into bit size pieces and set aside.
- 6. Get out your wok and add some peanut oil and when hot add the pork and then the noodles mixing well
- 7. Next add the bean sprouts and leaf onion.
- 8. add the salt and pepper (to taste)
- 9. I use two wooden spoons to lift the noodles and make sure all is mixed well. so when you lift the chow fun out to put in a bowl you get meat,veggies and the noodles.. know what I mean?
- 10. When the chow fun is in the serving bowl add the shoyu to your taste as well as the hot sauce..You can leave out the hot sauce but we like it in ours.And if you care to.. make some cheeseburgers to go with the chow fun and don't forget the soda pop too!!
CHOW CHOW I
A way to use all those fresh summer veggies.
Provided by SLT
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 13h
Yield 96
Number Of Ingredients 11
Steps:
- In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
- Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
- Boil for 15 minutes, or until tender.
- Pack tightly in sterilized jars and seal.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.9 g, Sodium 282.2 mg, Sugar 6.3 g
CHOW FUN
This is from The Frugal Gourmet Cooks Three Ancient Cuisines, and it's absolutely delicious. The recipe calls for beef, but you can easily substitute sliced chicken breast, shrimp, a variety of vegetables, tofu, or even, as a treat, cooked, roast duck (I've had duck chow fun in Chinatown in New York, and it was great). Time is what it takes me approximately including slicing.
Provided by Charmed
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 681.4, Fat 36.9, SaturatedFat 8.6, Cholesterol 46.5, Sodium 806.9, Carbohydrate 54.8, Fiber 2, Sugar 2.5, Protein 29.1
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