Seafood Chow Fun Recipes

LOCAL-STYLE CHOW FUN

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!

CHICKEN CHOW FUN

Steps:

• Prepare the yellow onion, garlic, ginger, red chilies, spring onion, and yellow Chinese chives as indicated in the 'Ingredients' section. Place the mung bean sprouts in a bowl of water and place in the fridge for 15 minutes to revive them. Then drain into a fine mesh strainer and rinse.
• Clean and pat-dry the chicken breasts, then slice as thinly as possible into bite-sized pieces. Add the chicken to a medium-sized bowl, followed by the corn starch, Shao Xing rice wine, low sodium light soy sauce, sesame oil, ground white pepper, and kosher salt. Mix with a spoon until combined well, then set aside.
• Whisk together the low sodium light soy sauce, dark soy sauce, white sugar, and oyster sauce in a measuring cup or small bowl.
• Combine the fresh rice noodles, sweet dark soy sauce, dark soy sauce, and white sugar in a medium-sized bowl. Use your fingers (or tongs) to gently toss until the noodles are evenly coated in the sauce mixture.
• Heat 2 teaspoons of canola oil in a large wok over high heat. Once hot, add the yellow onion and stir-fry for 30 seconds. Add the spring onion and Chinese chives and stir-fry for another 15 seconds until slightly wilted. Transfer to a clean bowl and set aside.
• Heat 1 tablespoon of canola oil in the wok over high heat. Once hot, add the marinated chicken and spread the pieces out in the wok. Stir-fry for a minute, until 80% cooked and no longer pink. Transfer to a clean bowl and set aside. Wipe out the wok with paper towels and set it back on the stovetop.
• Heat 1 tablespoon of canola oil in the wok over high heat. Once hot, add the rice noodles and cook for 15-20 seconds. Then toss and allow to cook for another 15-20 seconds. Repeat once more if needed, until the noodles are slightly charred. Transfer to a clean bowl and set aside.
• Heat the remaining tablespoon of canola oil in the wok over medium-high heat. Once hot, add the garlic, ginger, and red chilies. Stir-fry for 30-40 seconds until fragrant.
• Add the charred rice noodles, ground white pepper, and kosher salt. Stir-fry briefly to combine.
• Add the yellow onion, spring onion, Chinese chives, the chicken and the resting juices in the bowl. Stir-fry for 20 seconds to combine. Then pour in the stir-fry sauce and toss for 10-15 seconds until everything is evenly coated in the sauce.
• Add the bean sprouts and toss for 20 seconds, until slightly softened. Then switch off the heat.
• Divide the noodles evenly onto plates. Serve immediately, and with Chinese chili oil on the side if desired.

BEEF CHOW FUN

Steps:

• Combine the beef and marinade ingredients and marinate for about 1 hour.
• Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so they're about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly.
• Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldn't stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
• Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
• Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
• Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!

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.

SHRIMP CHOW FUN (虾炒乐趣)

Steps:

• For this recipe, my dad bought unpeeled shrimp, so the first step is to peel them. Already-peeled shrimp work just fine.
• Chop the onions into thin slices. Cut the green onion into 1.5 inch pieces.
• Your fresh rice noodles likely came in a tight, compressed package. Spread out the noodles on a cutting board. Massage and separate the noodles for about 60 - 90 seconds. The goal is to avoid thick clumps of noodles.
• We need to get our wok as hot as possible before starting to cook. Set the stove to its highest setting, add vegetable oil, and wait for about 3 to 5 minutes. The wok should begin to smoke, and you should be able to feel the heat by holding your palm close to the wok.
• Once the wok is hot, add the shrimp and cook for about 60 to 90 seconds in total. Flip the shrimp halfway through. Once the shrimp is orange, you're done.
• Add more oil to the wok, as well as the chopped onions. Cook the onions for about 20-30 seconds, until their fragrant aromas are released.
• After about 4 minutes of cooking the noodles, gradually add in the remaining ingredients: light soy sauce, shrimp, green onion, chicken bouillon, and bean sprouts. Continue gently stirring and flipping the noodles.
• You're done! Call your loved ones over to eat as you plate the noodles into your favorite dish.

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.

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.

SHRIMP CHOW MEI FUN RECIPE - (4.6/5)

Steps:

• Place warm water in a large bowl, add mei fun noodles, soak until tender (but not too soft). While the noodles are soaking, cut the onion into strips, set aside. Preheat wok over medium heat, add 2 tablespoons cooking oil and heat to hot, add ginger, stir briefly until aromatic (about 2 seconds), then add shrimp, stir fry until the color changes to pink and shrimp are cooked through. Add onions to wok and stir fry briefly, then add Chinese cooking wine, light soy sauce, hoisin sauce and sugar. Mix together well, bring to a boil. Add noodles into the center of sauce, completely soak and heat through. After the noodles are soft, stir around with meat and onions. (This step depends on how moist you want your chow mei fun noodles to be, if the noodles are too dry, just add some water into the wok, then boil through). Season with salt, taste and adjust the seasonings, sprinkle with green onions just before serving. Note: to cook chow fun noodles in sauce and not stick to the pan, the key is to heat the sauces to hot in advance with vegetables and/or meat, then add the noodles.

SEAFOOD CHOW FUN RECIPE

Steps:

• If using the dried rice noodles, pour enough warm water over them in a medium bowl to cover completely. Let them soak until softened, about 30 minutes. Drain completely. If using the fresh rice noodles, run them under warm water while separating the strands. Drain completely. For the Seafood and Marinade: Separate the squid tentacles from the bodies. Leave the tentacles whole. Cut the bodies open along one side so they lie flat on the cutting board and lightly score the inner side in a small crisscross pattern. Cut the scored bodies into 1 1/2- by 2-inch pieces. Marinate the seafood: In a bowl, combine the squid, shrimp, scallops, cornstarch, salt and white pepper; stir until evenly coated. Let stand for 10 minutes. For the Seasonings: Stir the oyster-flavored sauce, fish sauce, soy sauce, chili garlic sauce and sugar together in a bowl. For the Dish: Bring a 2-quart saucepan of water to a boil. Slide the seafood into the boiling water; cook until the seafood are opaque on the surface, about 2 minutes. Remove the seafood from the water and drain. Heat a wok over high heat until hot. Add 1 tablespoon of the oil, swirling 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 remaining tablespoon of oil to wok; swirl to coat the sides. Add the garlic, ginger, onion and red jalapeño pepper; cook, stirring, until fragrant and the onion is tender, about 1 1/2 minutes. Slide the noodles into the wok, scatter the bean sprouts and seafood over them and pour in the seasonings. Toss until the mixture is heated through and the seafood is coated evenly with the seasonings, about 2 1/2 to 3 minutes. Sprinkle with the sesame seeds, scoop the noodles onto a warm serving plate and serve.