Best Chow Fun Recipe Recipe For Twice
BEEF CHOW FUN
Beef chow fun is a favorite Cantonese dish (popular at dim sum), made from stir-frying beef, wide rice noodles, scallions, ginger, bean sprouts and dark soy.
Provided by Bill
Categories Noodles and Pasta
Time 1h5m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 615 kcal, Carbohydrate 51 g, Protein 31 g, Fat 30 g, SaturatedFat 21 g, Cholesterol 68 mg, Sodium 1978 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CHOW FUN
my husband, children and I used to go to a ma and pa snack shop that was connected to the Suda store in Kihei, Maui and they made the best chow fun noodles.. We would order the chow fun that came in a sterafoam cup with chop sticks and we ordered cheeseburgers and soda with the meal.Then drive right across the street and park by...
Provided by Shirley Makekau
Categories Pork
Number Of Ingredients 11
Steps:
- 1. take the pork and rub it with salt/pepper/garlic powder.
- 2. Place the meat in a pan and cover with foil and let it bake until the consistance you would do for making BBQ pork. When done remove from oven.
- 3. Follow the cooking instructions on package of fettuccini noodles.. when cooked take out and drain well.
- 4. Next step is to chop up those leaf onions (green part) set aside
- 5. When the pork has cooled chop it into bit size pieces and set aside.
- 6. Get out your wok and add some peanut oil and when hot add the pork and then the noodles mixing well
- 7. Next add the bean sprouts and leaf onion.
- 8. add the salt and pepper (to taste)
- 9. I use two wooden spoons to lift the noodles and make sure all is mixed well. so when you lift the chow fun out to put in a bowl you get meat,veggies and the noodles.. know what I mean?
- 10. When the chow fun is in the serving bowl add the shoyu to your taste as well as the hot sauce..You can leave out the hot sauce but we like it in ours.And if you care to.. make some cheeseburgers to go with the chow fun and don't forget the soda pop too!!
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.
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2017-10-11 Best beef chow fun in a skillet. Here are the keys to making a great beef chow fun without a wok: (1) Plenty of fresh aromatics to add depth of flavor. Dry spice powders just won’t cut it for stir fry, so please always use fresh aromatics. In this recipe …
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- Slice beef against the grain into 1/8-inch (1/3-cm) thick pieces or 1/4-inch (1/2-cm) strips, and transfer the pieces to a small bowl. Add the light soy sauce, Shaoxing wine, and cornstarch. Use your hand to gently mix the beef and the added ingredients, until the beef is coated with a thin layer of the mixture. Let marinate for 15 minutes while preparing the rest of the ingredients.
- Bring a large pot of water to a boil. Blanch the broccolini (or broccoli) until tender, 1 minute or so. Drain and set aside. Reserve the boiling water to cook the noodles.
- Cook or soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Rinse rice noodles with cold water and drain. To avoid sticky rice noodles during stir fry, add 1 teaspoon sesame oil to the drained noodles. Gently toss noodles by hand to separate and evenly coat them with a thin layer of oil.
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- Add to the beef 2 teaspoons soy sauce, corn starch, mirin, baking soda, sugar and sesame oil (if using), mix and set aside to marinate for at least 30 minutes.
- Soak fresh chow fun noodles in a bowl of cool water for 10 minutes and then gently separate any large clumps of noodles (you don't have to separate every noodle).
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- Soak the noodles for 30 minutes in cold water or boil them for one minute and steep them in the hot water for five minutes before draining.
- Mix the beef with the cornstarch and soy sauce and let sit for 30 minutes while the noodles are soaking.
- Add 2 tablespoons vegetable oil to the wok or large skillet on high heat and add the beef slices individually searing them 30 seconds on each side.
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- Pour the soy sauce, oyster sauce, pepper and cornstarch over the beef, and toss to coat. Marinate at room temperature for 15 minutes
- Gently separate the flat rice noodles so they are not clumpy. Drizzle some peanut oil over the noodles to loosen them if necessary
- In a small bowl, prepare the sauce by mixing together the soy sauce, dark soy sauce, shaoxing wine, brown sugar, and white pepper. Set it aside.
- In a wok over medium-high heat, heat 1 tbsp of peanut oil. Add the beef and stop-fry until just no longer pink. Remove it and set aside.
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- Place the sliced beef in a second bowl and add one third of the marinade. Stir together and, cover and leave to marinate for 15-30 minutes. Cover the remaining sauce and put to one side.
- Meanwhile, cook the noodles according to pack instructions (usually boil for 5 mins), then drain in a colander and rinse in cold water until completely cold. Toss together with the 1 tsp of sesame oil and leave in the colander until needed.
- Heat 1 tbsp vegetable oil in a wok until smoking. Scoop out half of the beef from the bowl and fry on high for 2-3 minutes until just cooked. Remove from the wok and place in clean bowl, then repeat with the remaining beef.
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- Cook noodles according to package directions. Some require soaking in boiling water for some minutes and others need to be cooked in a pot of boiling water for a few minutes.
- In a bowl, combine soy sauce, oyster sauce, water (or dry sherry) and sugar (if adding). Stir until well blended and sugar is dissolved.
- In a wok or skillet, heat sesame oil over medium-high heat. Saute the garlic and the white part of spring onion until tender and aromatic. Add the broccoli florets and cook for a minute while stirring continuously.
- Add the pre-cooked flat rice noodles and toss several times to make sure they do not stick together. Pour in the sauce and toss until the noodles are fully covered in sauce.
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- Bring a large pot of water to a boil and add rice noodles. Cook according to package directions, then drain into a colander and rinse thoroughly with cold water. Set aside.
- Stir soy sauce, vinegar, maple syrup or agave, garlic, ginger, and white pepper, if using, together in a small bowl.
- Coat the bottom of a large nonstick skillet with sesame oil and place over medium heat. When oil is hot, add tofu to skillet in an even layer. Cook for about 10 to 12 minutes, flipping once or twice, until tofu is browned on multiple sides. Remove from skillet and transfer to a paper towel-lined plate.
BEEF CHOW FUN – STEPH GAUDREAU
2018-06-17 In a small bowl, combine the sesame oil, coconut aminos, coconut sugar, salt, and black pepper; set aside. Cook the beef. Place 1 tablespoon avocado oil in a large, nonstick skillet or wok and warm the oil over medium-high heat, 3 minutes. Add the beef to the pan and cook, undisturbed, 1-2 minutes.
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- Velvet the meat. Combine the meat, coconut aminos, arrowroot powder, rice vinegar, and salt in a small bowl. Set aside to marinate while you prep the rest of the ingredients.
- Prep the stir-fry ingredients. Using a veggie peeler, cut the zucchini into long, wide ribbons. (Stop when you hit the seeds.) Place the ribbons in a colander, sprinkle with the salt, and place the colander in the sink to drain, about 10 minutes. Meanwhile, peel the ginger and cut it into very thin slices; set aside. Cut the green onions in half lengthwise, and the cross-wise into 3-inch pieces; set aside. In a small bowl, combine the sesame oil, coconut aminos, coconut sugar, salt, and black pepper; set aside.
- Cook the beef. Place 1 tablespoon avocado oil in a large, nonstick skillet or wok and warm the oil over medium-high heat, 3 minutes. Add the beef to the pan and cook, undisturbed, 1-2 minutes. Stir and cook another 1-2 minutes. Transfer to a plate.
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- Marinate the beef: Cut the flank steak against the grain into 1/8-inch thin slices and transfer to a medium bowl. Mix together cornstarch, cooking wine and soy sauce and add to the bowl. Toss until the beef is coated evenly with a thin layer of the marinade. Let it sit for 15-20 minutes at room temperature.
- Soften the noodles: Meanwhile, boil or soak the noodles to al dente according to package instructions. Then drain the noodles and rinse with cold water to halt the cooking process. Toss with 1 tablespoon of oil to prevent them from sticking.
- Make the sauce: Whisk all ingredients together in a medium bowl until completely combined. Set aside.
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- Whisk together all the marinade ingredients in a small bowl. Pour half the marinade mixture on the beef and toss to combine. Cover and refrigerate for at least 10 minutes, or up to 8 hours. Refrigerate the second half of the marinade as well.
- When you’re ready to cook the dish, heat oil in a large skillet or wok over high heat. Remove the beef from its marinade with a slotted spoon, and add it to the pan. Sear until browned, turning once or twice so that all sides cook evenly, about 1-2 minutes. Transfer the beef to a separate plate with a slotted spoon and set aside. In the hot pan, add the white onions and stir fry for 1 minute, stirring occasionally. Add the bean sprouts and stir-fry an additional 1 minute.
- Add the second half of the marinade, the noodles and the beef to the pan. Stir fry for 1 minute, tossing occasionally to combine. Add the green onions and sesame oil and stir fry for 1 more minute, tossing occasionally to combine. Season with additional salt and white pepper (and Sriracha) if needed.
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- Fill a large nonstick skillet with water and bring to a boil. Add noodles and cook, stirring frequently, until just tender, 4 to 6 minutes or according to package directions. Drain, rinse with cold water and transfer to a large bowl. Wipe the pan dry.
- Combine Shao Hsing (or sherry), black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.
- Heat 2 teaspoons oil in the skillet over medium-high heat. Reduce heat to medium. Add ginger and cook, stirring, for 30 seconds. Add onion and cook, stirring, until softened, 1 to 3 minutes. Add vegetables and 1/4 cup water; cover and cook, stirring occasionally, until the vegetables are tender-crisp, 2 to 4 minutes. Transfer the vegetables to the bowl with the noodles. Wipe the pan dry.
- Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add steak and cook, stirring, until browned, 1 to 3 minutes. Stir the reserved sauce and add to the pan; cook, stirring, until the sauce has thickened slightly, 1 to 2 minutes.
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- Combine all ingredients for beef in a medium mixing bowl and mix well. Set aside and marinate for 5 to 10 minutes.
- Heat a wok over high heat; add cooking oil, garlic and ginger. Let it infuse for 30 seconds to 1 minutes, keep stirring.
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BEEF CHOW FUN - KHIN'S KITCHEN | CHINESE CUISINE | QUICK ...
2020-07-16 Add the noodles and follow with the sauce mix. Stir fry with high heat for 1-2 min until all the ingredients and sauce combine. Add the bean sprouts and continue stir fry for 1 min. Add the cut spring onions, mix well. Turn off heat and transfer to a serving plate. Delicious beef chow fun is ready! Enjoy!
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