CHICKEN CHOW FUN (FRIED RICE NOODLES, 鸡肉炒粉)
Springy, flavourful rice noodles accompanied by tender chicken slices and crunchy vegetables, chicken chow fun is such a crowd-pleaser.
Provided by Wei Guo
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Cut the chicken breast into thin slices (about 5 mm/0.2 inch thick). Mix cornstarch, salt and water in bowl then add the chicken. Mix very well until the water is fully absorbed. Stir in oil then leave to marinate for 10 minutes or so.
- Fresh wide rice noodles often come as a block and the strands are tightly stuck to each other. You'll need to seperate them before stir-frying. If you find it hard to do, read my tips in the post content above.
- Heat up a wok over high heat until it smokes (see note 3 if using a wok with non-stick coating). Pour in 1 tablespoon of oil.
- Stir in the chicken. Fry until it loses the pinkness (Do not overcook). Transfer it out. Set aside.
- Add the remaining 1 tablespoon of oil into the wok (keep any oil left from frying the chicken). Put in the rice noodles. Toss them by moving the wok or gently stir them around using a pair of chopsticks.
- Once they start to wilt (don't wait until they become very soft), add onion, bell pepper and celery. Fry for half a minute or so.
- Add the chicken. Pour in light soy sauce, dark soy sauce and sesame oil. Flip and toss to evenly distribute the seasoning (be gentle not to break the noodles). Garnish with scallions and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 581 kcal
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- Soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Once done soaking, rinse rice noodles with cold water and drain.
- Prepare the remaining ingredients while soaking the rice noodles. Mix all the sauce ingredients together in a bowl. Transfer 2 tablespoons of the mixed sauce into the bowl with the sliced chicken. Stir to mix well. Let marinate for 5 minutes while chopping the other ingredients.
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