How To Make Chow Fun Food

EASY TO MAKE CHOW FUN (CANTONESE STYLE)

Steps:

• Whisk all the ingredients for the sauce in a bowl, and keep whisking until the sugar has dissolved. Set aside.
• Soak the flat rice noodles for 15-30 minutes in cold or hot water. Make sure to follow the instructions on the package you have so the texture of the noodles is right. You want the noodles to be springy, not mushy or too hard.
• In a large wok or skillet over high heat, add oil. When the oil is hot, add bell peppers and sugar snap peas and cook for 3-4 minutes, stirring often, until the vegetables have soften but still yield a crunch. It's important not to overcook sugar snap peas as they will become stringy otherwise.
• Stir the sauce and add it to the pan with the noodles.
• Toss until the noodles are evenly coated with the sauce and are the desired consistency.
• Add scallions and mung bean sprouts and toss again.
• Turn the heat off, transfer the noodles to a serving plate and serve immediately.

BEEF CHOW FUN

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.

SIMPLE CHOW FUN

Steps:

• Combine pork, 1 tablespoon shoyu, 1 teaspoon salt, 1/2 teaspoon sugar, and 1 slice crushed ginger in a bowl. Let marinate for 15 minutes.
• Heat oil in a large skillet over medium heat. Add pork with marinade; cook and stir until pork is browned, about 5 minutes. Stir rice roll strips into the skillet; cook until edges start to brown, 3 to 5 minutes.
• Stir bean sprouts, celery, string beans, green onions, 2 tablespoons shoyu, 1 slice crushed ginger, 1 teaspoon salt, 1 teaspoon sugar, 1/4 teaspoon monosodium glutamate, and pepper into the skillet. Cook and stir until string beans are tender, about 10 minutes. Garnish with sesame seeds.

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.

HOW TO MAKE CHOW FUN

Steps:

• Cut the beef. Use a sharp knife and slice the beef into thin strips along with the grain. Each strip should be about 2 inches (5 cm) wide. Cut each strip crosswise into 1/4 inch (0.6 cm) slices.
• Marinate the beef. In a large bowl, whisk together the cornstarch, half the soy sauce, and the sesame oil. Add the beef, then stir well until all the meat is coated. Set the meat aside for 10 to 20 minutes.
• Separate the noodles. Use your hands to separate the noodles into strips. If necessary, cut the noodles into 1/2 inch (1.25 cm) pieces. Note that the noodles may break into shorter pieces as you separate them. Use actual chow fun noodles if possible. If not, use any wide rice noodle.
• Split the green onions. Cut the white portions off the green onions. Smack the white parts with the flat side of your knife, and place them in a bowl. You should also add the ginger and garlic to the same bowl, as well. Place the green portions of the onion in a separate bowl. Set aside.
• Prepare the seasoning liquid. In a small bowl, whisk together the white pepper, sugar, remaining soy sauce, rice wine, oyster sauce, and water. Place this seasoning liquid near the stove, next to the other ingredients.
• Heat the skillet. Place a large skillet or wok on the stove and heat it on high. Once hot, add 1 Tbsp (15 ml) of cooking oil. The skillet is hot enough when you can add a bead of water to it and watch it evaporate withing 1 to 2 seconds.
• Stir-fry the aromatics. Place the ginger, garlic, and crushed sections of the green onion in the hot oil. Cook, stirring constantly, for 15 seconds or until the aroma gets drawn out. Once ready, carefully push the aromatics to one side of the pan.
• Cook the beef. Add the beef to the pan in a flat layer. Sear it without stirring for 1 minute.
• Add the bean sauce. Place the bean sauce in the skillet. Stir together with the beef and continue cooking for 30 seconds. Use black bean garlic sauce. If you cannot find any at the store, you can crush 2 Tbsp (30 ml) of cooked black beans with a fork and add that, instead. The beef should be cooked through, but be careful to avoid overcooking it. Once cooked, remove the beef, bean sauce, and aromatics. Set it aside. After removing the contents of the pan, rinse and dry the pan.
• Cook the noodles and bean sprouts. Reheat the pan on high heat before adding another 2 Tbsp (30 ml) of oil. Add the noodles in a flat layer and sear, without stirring, for 2 minutes or until crusty. Add the bean sprouts and cook, stirring constantly, for another 1 minute or until the sprouts are soft. Note that some noodles may stick to the pan during this time.
• Return everything to the pan. Place the beef and aromatics in the pan, along with any juices. Add the remaining green onions and stir to combine. Add the seasoning liquid and stir-fry for another 1 minute. When done, the beef should be well cooked and the sauce should be heated through.
• Serve. Remove the chow fun from the heat and transfer it to a serving platter. Serve immediately.

SHRIMP CHOW FUN

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

Steps:

• Fill a large pot with water, 2 tablespoons olive oil, and sea salt; bring to a rolling boil. Stir in fettuccine and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl. Toss with butter and black pepper.
• Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add ground beef, luncheon meat, Worcestershire sauce, garlic, and liquid smoke; cook and stir until beef is browned, 8 to 10 minutes. Transfer beef mixture to a plate lined with paper towels using a slotted spoon.
• Stir bean sprouts, mushrooms, scallions, carrots, and half of the cilantro into the grease in the skillet. Cook and stir until bean sprouts are wilted, 3 to 4 minutes. Return beef mixture to the skillet; stir until reheated, about 2 minutes.
• Mix beef and bean sprout mixture into the fettucine in the bowl. Garnish with remaining cilantro.