Chow Fun Noodles Food

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BEEF CHOW FUN



Beef Chow Fun image

Beef Chow Fun---Beef stir-fried with rice noodle, bean sprouts, spring onions and Chinese chives is a famous Cantonese dish.

Provided by Elaine

Categories     Breakfast     staple food

Time 20m

Number Of Ingredients 15

1/2 pound beef
1 pound wide rice noodle ( , ho fen)
1 small bunch of Chinese chive or scallion ( , cut into sections around 10cm long)
1 small bunch of bean sprouts
1/4 middle size white onion ( , shredded)
1 tablespoon Chinese cooking wine or water
1 teaspoon light soy sauce
1/2 teaspoon salt
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon starch
1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 tablespoon vegetable oil
1/2 teaspoon sugar

Steps:

  • Cut beef into thin slices, put into a bowl. And then add all of ingredients for marinade sauce. Stir until well combined and set aside for around 15 minutes.
  • Heat up cooking oil in wok. Add beef slices in to cook around half minute or just until the color of beef slices changes. Transfer the beef slices out and also pour the oil out. Clean your pan or wok.
  • Heat up around 1 and 1/2 tablespoons cooking oil, add rice noodle and onion shreds and straight after that stir in the stir fry sauce. Keep tossing your pan or wok until the noodles are well coated with the sauce.
  • Return beef slices and bean sprouts to fry for another half minutes. Keep tossing your pan.
  • Add Chinese chives or scallion to fry for another 30 seconds.
  • Serve hot!

Nutrition Facts : Calories 1228 kcal, Carbohydrate 196 g, Protein 29 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 80 mg, Sodium 1906 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

CHOW FUN



Chow Fun image

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

1 tablespoon dark soy sauce
1 tablespoon cornstarch
1 egg white
1 tablespoon peanut oil
1 lb flank steak, sliced thin across the grain
1 tablespoon dark soy sauce
1/4 teaspoon sugar
1 tablespoon rice wine (or dry sherry)
1 pinch pepper
1 tablespoon oyster sauce
8 ounces wide rice noodles or 8 ounces egg noodles (approximately)
7 tablespoons peanut oil, for frying
2 cloves garlic, finely chopped
1 slice ginger, about the size of a 25 cent piece,julienned
1 tablespoon fermented black beans (vital for flavor see note. dow see)
1 tablespoon rice wine (or dry sherry)
1/2 medium onion, peeled & sliced
1/2 green pepper, cored and sliced into strips
1 cup fresh bean sprouts

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

BEEF CHOW FUN



Beef Chow Fun image

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 29

8 ounces flank steak, trimmed and sliced 1/4-inch thick
1 teaspoon meat tenderizer
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon chicken bouillon
1/2 teaspoon ground white pepper
1/2 teaspoon MSG, optional
1/2 tablespoon soy sauce
1 teaspoon potato starch or cornstarch
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 pound rice (washed and soaked overnight with water to cover by 1 inch)
2 tablespoons vegetable oil, plus extra for brushing
1 tablespoon salt
3 1/2 ounces tapioca starch
1 pound potato starch
1 pound cake flour
3 tablespoons peanut oil
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
1/4 teaspoon MSG, optional
2 teaspoons Chinese cooking wine
1/2 Spanish onion, sliced 1/4-inch thick
8 to 10 ounces mung bean sprouts
3 stalks green onions, cleaned and sliced into 1 1/2-inch pieces

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.

CHAR KWAY TEOW (SINGAPORE CHOW FUN NOODLE DISH)



Char Kway Teow (Singapore Chow Fun Noodle Dish) image

This dish is commonly sold by street vendors in Singapore. Compare to my other recipe, Singapore mai fun (103584). You could sub the pork with more shrimp (I would).

Provided by spatchcock

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup mung bean sprouts
1 yellow onion
2 large carrots
1 cup shredded napa cabbage
3 -4 fresh chili peppers (to taste)
2 garlic cloves
2 Chinese sausage (lop cheong) (optional)
6 ounces peeled and deveined fresh medium shrimp
1 lb fresh rice noodles (or dried rice noodles, prepared according to package directions)
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 teaspoon brown sugar
3 tablespoons oil, for stir-frying
3 eggs, lightly beaten
salt & freshly ground black pepper, to taste
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Rinse and drain the mung bean sprouts. Peel and chop the onion. Peel the carrots and cut on the diagonal into 1/4-inch pieces. Shred the cabbage. Cut the chili peppers in half lengthwise, remove the seeds and finely chop. Peel and finely chop the garlic.
  • Cut the barbequed pork (if using) into thin pieces. Cut the sausages (again, if using) on the diagonal into 1/2-inch pieces. Steam the sausages for about 10 minutes. Soak the shrimp in lightly salted warm water for 5 minutes.
  • In a small bowl, mix the oyster sauce, light and dark soy sauce and brown sugar. Set aside.
  • Heat 1 tablespoon oil in a wok over medium heat. Add eggs and scramble. Remove. Heat 2 tablespoons oil in a wok over medium-high heat. Add onions and carrots and stir-fry until the onion is softened. Add the chiles and garlic and stir-fry until fragrant. Add the shrimp and stir-fry unti they turn pink. Add the sausages and the barbequed pork. Stir in the cabbage. Remove and clean out the wok.
  • Heat 1 tablespoon oil in a wok over medium heat. Add the eggs and lightly scramble. Clean out the wok.
  • Heat 2 tablespoons oil. Add the rice noodles and cook for 2 minutes, stirring continuously. Push up to the sides and add the sauce in the middle. Heat to boiling, then mix in with the noodles. Add the other ingredients back in the pan. Stir in the mung bean sprouts. Cook for 30 seconds then stir in the egg. Continue cooking, adding a bit of water or chicken broth if the mixture gets too dry. Season with the salt and pepper. Serve hot, garnished with the cilantro.

Nutrition Facts : Calories 672, Fat 15.7, SaturatedFat 2.9, Cholesterol 223.8, Sodium 1105.7, Carbohydrate 109.8, Fiber 4.7, Sugar 7.5, Protein 20.8

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