HAWAIIAN STYLE CHOW FUN
Hawaiian style chow fun takes a classic Chinese dish and adds a little twist. Egg noodles tossed tossed with an umami packed meat and vegetable stir fry. One of the favorites here in the islands and one you'll definitely have to try.
Provided by Relle
Categories Pasta
Time 30m
Number Of Ingredients 13
Steps:
- Heat cooking oil of choice in a large pan over medium-high heat.
- Add garlic and ginger and cook until fragrant.
- Then add Spam, pork, salt and pepper. Cook until just starting to brown,
- Next add in onions, shoyu, and oyster sauce. Stir to combine.
- Add carrots and continue to stir fry until desired softness of vegetables.
- Remove the meat and vegetable mix from the pan and set aside.
- Return the pan to the fire and add chow fun noodles. Continue to cook until desired browning and crispiness, about a minute or two.
- Then return the meat and vegetable mixture to the noodles. Toss in the bean sprouts and green onions and heat through.
- ENJOY!
Nutrition Facts : Calories 388 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 22 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 711 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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 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!
HAWAIIAN STYLE-CHOW FUN
Make your very own local style Chow Fun. It's a very simple and easy recipe to follow. Chow fun is popular at potlucks, family parties, and plate lunches. Use any leftover veggies or meat and add it to this dish to make your own version of Chow Fun.
Provided by Ono Hawaiian Recipes
Categories Main Course Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Prep all the vegetables, except the snow peas, by cutting them into thin slices. Peel and mince the ginger.
- Cook the packaged noodles in boiling water until it is al dante. Drain the noodles and set it aside.
- Using a wok or non stick pan, heat some oil over medium heat. Add in the minced ginger and lightly fry it for about a minute to bring out its flavors. Fry the vegetables and meat by order of how long it will take to cook. Celery, carrots, ham, snow peas, and bean sprouts. Fry each vegetable in increments of a minute or two.
- After the vegetables are nicely cooked, set it aside on a separate dish. Then drizzle the wok or pan with oil and start to lightly stir fry the cooked noodles for about a minute or two.
- Add back the fried vegetables and mix it with the noodles. Add in oyster sauce and shoyu and stir fry it until everything is nicely mixed together. Add in more shoyu and oyster sauce to your liking.
- Mix in the green onions and don't cook it for too long. Serve it hot and enjoy!
SHRIMP CHOW FUN
this is adapted from a recipe by martin yan, using ingredients i had on hand. this is great as part of an asian themed meal.
Provided by chia2160
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- If using dried rice noodles, pour enough warm water over them in a medium bowl to cover completely. Let soak until softened, about 30 minutes. Drain thoroughly. If using fresh rice noodles, run under warm water and separate strands.
- Marinate the shrimp: Stir the soy sauce, rice wine, garlic, cornstarch, and pepper together in a bowl until the cornstarch is dissolved. Toss the shrimp gently in the marinade until coated. Let stand for 10 minutes.
- Prepare the seasonings: Stir the soy sauce, chili garlic sauce, and sugar together in a bowl until the sugar is dissolved.
- Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the soaked or fresh rice noodles and stir-fry until the noodles are lightly browned along the edges, about 2 minutes. Scoop the noodles onto a plate and set aside.
- Add the shrimp to the wok and stir-fry until no longer pink, about 2 minutes. Add both onions and the ginger and stir-fry until fragrant, about 1 minute.
- Slide the noodles into the wok, scatter the bean sprouts over them, and pour in the seasonings. Toss until the mixture is heated through and is coated evenly with the seasonings, about 3 minutes.
- Stir in the peanuts, scoop the contents of the wok onto a warm serving plate, and serve.
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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