These stir-fried rice noodles are quick and easy to make and full of savory-sweet and tasty recipes. It is a type of Chinese dish which is usually served in dim sum restaurants. It is tossed with the crunchiness of vegetables and a delicious sauce with a hint of sweetness and spiciness.
I first time ate this dish when I lived in Hong Kong and I found it very delicious. Now, I can make my own version. Some cook it with prawns, shrimps, lean pork, beef, and even no meat added still a dish on its own because of its own savory sauce mixture. It is better to have fresh rice noodles but if it is not available in your area, you can use the packed one.
Ingredients
- Cooking oil
- Handful packed dried rice noodles, boiled see packaged for instructions
- 3 scallions (split into half vertically and cut into 3-inch pcs.)
- 4 thin slice ginger
- 5 pcs dried shiitake mushrooms, soak with water and thinly slice
- 300g chicken breast, slice
- 3 cloves garlic minced
- 1 tbsp sesame oil
- Dash of sesame seed
Seasoning: Mix in a small bowl
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp chili oil (optional)
- 1 tbsp of Shaoxing wine or rice wine
- 1/4 tsp brown sugar
- 2 tbsps water
- Salt and pepper to taste
Cooking Procedures
1.) In a wok or in a stir-fry pan, heat cooking oil. Saute garlic and ginger until the oil infuses by its aroma and flavor. Add chicken breast and stir-fry. Season it with a pinch of salt and pepper. Add the seasoning mixture and scallions.
2.) Put the cooked noodles evenly and spread them to avoid sticking. Add mushrooms and stir-fry for 20 minutes in high heat, make sure it is well-coated together, and follow with the sesame oil. Taste and add salt and pepper if it is necessary. Serve while it’s hot and with a dash of sesame seeds.
Cooking Tips
1.) Mung bean sprouts are also one of the main ingredients. Don’t miss it, if it’s available.
2.) Do not overcook your rice noodles. If you are using fresh rice noodles, blanch them for while. If you are using packed dried rice noodles, make sure to follow the instructions seen in the package.
Chicken Chow Fun
Ingredients
- 2 tsb cooking oil
- 150 g dried rice noodles
- 3 pcs scallions
- 4 slices ginger
- 5 pcs dried shiitake mushrooms, soak with water and thinly sliced
- 300 g chicken breast, sliced
- 3 cloves garlic minced
- 1 tbsp sesame oil
- 1 dash dash of sesame seed
Seasoning: Mix in a small bowl
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp chili oil (optional)
- 1 tbsp Shaoxing wine or rice wine
- 1/4 tbsp brown sugar
- 2 tbsp water
- 1 pinch salt and pepper to taste
Instructions
- In a wok or in a stir-fry pan, heat cooking oil. Saute garlic and ginger until the oil infuses by its aroma and flavor.
- Add chicken breast and stir-fry. Season it with a pinch of salt and pepper. Add the seasoning mixture and scallions.
- Put the cooked noodles evenly and spread them to avoid sticking. Add mushrooms and stir-fry for 20 minutes in high heat, make sure it is well-coated together, and follow with the sesame oil.
- Taste and add salt and pepper if it is necessary. Serve while it's hot and with a dash of sesame seeds.
Notes
- Mung bean sprouts are also one of the main ingredients. Don't miss it, if it's available.
- Do not overcook your rice noodles. If you are using fresh rice noodles, blanch them for while. If you are using packed dried rice noodles, make sure to follow the instructions seen in the package.
FAQ: Chicken Chow Fun (Stir-Fried Rice Noodles)
1. What type of noodles are used for Chicken Chow Fun?
Chow Fun uses wide, flat rice noodles (also called ho fun or shahe fen). Fresh noodles work best, but dried rice noodles can be used if soaked properly.
2. How do I keep rice noodles from breaking while cooking?
Avoid over-soaking and do not stir too aggressively. Toss gently with chopsticks or tongs, and add the noodles only after the chicken and vegetables are mostly cooked.
3. Can I use other meats instead of chicken?
Yes. Chow Fun is versatile — you can use beef, pork, shrimp, tofu, or a mix of proteins depending on your preference.
4. What vegetables go well with Chicken Chow Fun?
Common additions include bean sprouts, bell peppers, carrots, bok choy, cabbage, and green onions. You can also add mushrooms for extra flavor.
5. Why are my noodles sticking together?
Rice noodles stick when they are too wet or not coated with oil. Drain well after soaking and toss with a little oil before stir-frying.
6. What sauce is used for Chicken Chow Fun?
The sauce typically includes soy sauce, oyster sauce, a bit of sugar, and sometimes dark soy sauce for color. Some versions add sesame oil for aroma.
7. Can I make Chicken Chow Fun without a wok?
Yes. A large non-stick or stainless-steel pan works fine as long as it is hot enough to sear the ingredients quickly.
8. How do I get the “wok hei” flavor?
Use high heat, avoid overcrowding the pan, and cook ingredients in batches. Wok hei comes from quick searing and slight caramelization.