Chicken Chow Fun

Name: Chicken Chow Fun
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb fresh wide rice noodles (ho fun), separated gently; 1 lb boneless, skinless chicken breast, thinly sliced; 1/2 tsp baking soda; 2 tsp soy sauce (for marinade); 2 tsp vegetable oil (for marinade); 3 tbsp vegetable oil; 4 garlic cloves, minced; 2 tbsp dark soy sauce; 2 tbsp light soy sauce; 2 tbsp oyster sauce; 2 cups fresh bean sprouts; 6 green onions, cut into 2-inch pieces; 1 tsp toasted sesame oil; 1/2 tsp white pepper

Wide, silky rice noodles stir-fried with tender chicken, bean sprouts, and green onions in a classic wok-charred soy sauce. The signature smoky "wok hei" flavor makes this Cantonese noodle dish irresistible.

35 minMediumServes 4430 cal/serving

ChineseLunchStovetopHigh ProteinPork-Free

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Ingredients

1 lb fresh wide rice noodles (ho fun), separated gently
1 lb boneless, skinless chicken breast, thinly sliced
1/2 tsp baking soda
2 tsp soy sauce (for marinade)
2 tsp vegetable oil (for marinade)
3 tbsp vegetable oil
4 garlic cloves, minced
2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp oyster sauce
2 cups fresh bean sprouts
6 green onions, cut into 2-inch pieces
1 tsp toasted sesame oil
1/2 tsp white pepper

Instructions

1

Combine 1 lb thinly sliced boneless, skinless chicken breast with 1/2 tsp baking soda, 2 tsp soy sauce (for marinade), and 2 tsp vegetable oil (for marinade). Toss to coat and let marinate for 15 minutes. This tenderizes the chicken.
2

In a small bowl, mix 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp oyster sauce, and 1/2 tsp white pepper. Set aside.
3

If using fresh rice noodles from the refrigerator, let them sit at room temperature for 15 minutes then carefully separate them. If they are very sticky, briefly microwave for 30 seconds to loosen.
4

Heat 3 tbsp vegetable oil in a large wok over the highest heat setting until smoking hot. Add the marinated chicken in a single layer. Let it sear undisturbed for 1 minute until it reaches an internal temperature of 165°F (74°C) and is cooked through, then stir-fry for another minute. Transfer to a plate.
5

Add 4 minced garlic cloves to the wok and stir-fry for 20 seconds. Add the 1 lb separated gently fresh wide rice noodles (ho fun) and spread them across the wok. Let them sear for 30 seconds without stirring to develop color.
6

Pour the sauce mixture over the noodles and toss quickly with tongs for 1 to 2 minutes, letting the noodles develop a lightly charred, smoky flavor.
7

Return the cooked chicken to the wok along with 2 cups fresh bean sprouts and 6 cut into 2-inch pieces green onions. Toss for 1 minute until everything is combined and bean sprouts are just wilted.
8

Drizzle with 1 tsp toasted sesame oil, toss once more, and serve immediately.

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Questions

How long should Chicken Chow Fun marinate?

Step 1 reads: "Toss to coat and let marinate for 15 minutes." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for oyster sauce in Chicken Chow Fun?

The entry for Chicken Chow Fun calls for 2 tbsp oyster sauce. In its place: Hoisin thinned with a little soy sauce is the nearest shelf substitute, and a mushroom stir-fry sauce is the vegetarian one. Both are sweeter, so hold back any sugar in the recipe.

Can I use chicken thighs instead of chicken breasts in Chicken Chow Fun?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Chow Fun uses 1 lb boneless, skinless chicken breast, thinly sliced.

Does Chicken Chow Fun contain shellfish?

Yes: 2 tbsp oyster sauce. The full allergen list for this entry is gluten, soy, shellfish and sesame. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Chicken Chow Fun?

Refrigerate what is left of Chicken Chow Fun within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

Stir-Fried Chinese Broccoli with Garlic side
Celery and Peanut Salad salad
Tomato Egg Drop Soup soup
Winter Melon and Goji Tea drink

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