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Jun 22, 2010 12:55 PM

Chow Fun recipe needed

Chow fun is always on my list when I go to New York's Chinatown, and I'd love to make it at home. I always order on the "wet", rather than "dry" side...and to make things even more complicated, I've no experience with rice noodles.

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  1. The rice noodles need a short bath in hot water to soften, and then they are ready to be stir fried...with whatever soy-sauce-based concoction you'd like to experiment with: could add siracha, or
    red pepper flakes, or some tomato, of course garlic, ginger...usually I stir fry
    the garlic, onion, ginger first, then add the protein and then the noodles and douse all with the sauce to cook down...add scallions now for some color.

    1. What penthouse pup said -
      Plus, imo, you'll need a bit of sesame oil, and if you like em wetter, you might have interest in using some oyster sauce. Experiment.

      1. "Wet" style you can use the rice noodles right out of the package and top them with whatever "wet" ingredients you make (rice noodles are already cooked and ready to eat out of the package). When you purchase fresh rice noodles they aren't refrigerated and are at room temperature. If you aren't going to use them that day, then refrigerate but they will get hard and then you'd have to flash heat them in some boiling water.

        You want them "dry" then you have to stir fry them in a wok with oil some soy sauce and oyster sauce.
        My opinion sesame oil isn't for cooking and only for flavor a little goes a long way.

        1. This is very similar to how I make it. I'm not a stickler for authenticity, so I usually add a few different veggies like mushrooms and julienned carrots, and often use chicken strips that I've coated with egg white and cornstarch and stir-fried briefly and removed before I do the veggies.

          If you want it a little "wetter", you could add a couple of tablespoons of chicken stock.

          The fresh rice noodles available at our Asian grocer are refrigerated and usually come in flat (oiled) sheets that need to be separated and cut into wide strips. I've kept them in the fridge for a couple of days (in the unopened package) with no major deterioration, and I've also stuck them in the freezer and defrosted them in the fridge with good results. I've never had to cook them in water before stir-frying.

          1. For me, the secret ingredient for excellent chow the addition of fermented black beans.

            3 Replies
            1. re: fourunder

              Good call on the fermented black beans...definitely adds life to the dish.

              1. re: monku

                Personally, I favor heat in most of my Chinese food, so I would further include the addition of Ground White Pepper and either sliced Serrano or Jalapeno peppers in as well. I prefer the peppers to be flash fried in the beginning, removed and added back in in the final toss before plating.

                1. re: fourunder

                  Plenty of variety. Sometimes just shrimp and egg chow fun.