Dry Fried Chow Fun vs. Regular Chow Fun?

[JoJo5]

Hi,

I want to take a ride over to Kantin in the Allston Super 88 for chow fun. Could someone please tell me the difference between the two types of chow fun?

Thanks,
JoJo

[kobuta]

The noodles are the same. Dry fried is that the resulting dish is not saucy, while regular chow fun I assume there might be some sauce on it (usually a brown sauce, but not always)

[barleywino]

anybody know where one can get the version with thick white rice noodles that are fried to be crunchy on one side and soft on the other? used to get this in Chicago and at a place in (of all places) Jersey city but haven't seen them anywhere lately...PS talking about noodles here, not the noodle rolls with dried shrimp that are sometimes served pan fried from rolling carts with heated griddles in dimsum places

[digga]

Where in Chicago?

[barleywino]

there used to be a place on WEntworth just south of 22nd on the west side of the road (name escapes me) that served these one-sided panfried thick chow fun w/ jumbo prawns and pea pods in a white sauce...unbelievably good

[tysonmcneely]

Dry fried means they stir fry the noodles in the wok along with whatever meat (usually beef) and vegetables and then it's not covered with a sauce (although they usually use some sauce while cooking.) "regular" means they cook the noodles separate, then cook whatever meat and veggies in a separate wok, add a sauce and then pour it over the noodles. I prefer Dry fried.

[JoJo5]

Thanks all for your responses.

JoJo

[ysb]

I've had the beef stew noodles from Kantin at the Super 88 food court, and while somewhat tasty, they are an oil bomb . Just a heads up. I try to stick to their rice dishes

[StriperGuy]

Actually their dry fry chow foon is awesome.

[BarmyFotheringayPhipps]

Yeah, the dry-fried chow foon at Kantin is one of their best dishes. I sometimes ask if I can get it with some of their fine char siu instead of the usual beef.

[hyde]

sometimes they run out of this later in the day. whaat else does one order from them that stands out?

[BarmyFotheringayPhipps]

I love their pan-fried noodles. Those are the super-thin yellow vermicelli that get all tangled into a big cake that's crunchy on the outside and soft inside. Some old-school spots call that dish "two sides yellow." Again, I sometimes ask for mixed veg and char siu on top.

[StriperGuy]

I have to say I really like their char siu, duck, and chicken, though others have poo pooed the quality.

For hyde below, they also do an excellent Singapore Noodles (fine vermicelli with curry and various tidbits, yum.)

[katzzz]

And, I might add, dry fried chow fun is not at all dry -- it comes out quite moist from the oil it's cooked in.