Chicken Chow Fun
Author: 
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
 
Part of The Kids Cook Monday series.
Ingredients
  • 1 pound (454 g) XL bahn pho (dry Vietnamese rice noodles)
  • 1 pound (454 g) boneless skinless chicken breast, cut into 1/4-inch thick slices
  • 2 tablespoons light soy sauce, divided
  • 2 tablespoons Chinese rice wine, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 2 tablespoons oyster sauce
  • 5 tablespoons peanut oil, divided
  • 1 pound (454 g) bean sprouts, rinsed and drained
  • 3 slices ginger, peeled
  • 3 scallions, thinly sliced on the diagonal
Preparation
  1. Bring about 3 quarts of water to boil. Remove from heat, put the dry noodles in the hot water, and allow them to soften about 5 minutes, but do not allow the noodles to get too soft or they will break apart in the wok. Drain well and set aside.
  2. In a small bowl, combine 1 table spoon soy sauce, 1 tablespoon rice wine, cornstarch, and sesame oil. Pour over the chicken in the medium bowl and stir to coat.
  3. In the other small bowl, combine the oyster sauce, 1 tablespoon soy sauce, and 1 tablespoon rice wine.
  4. In the wok, heat 1 tablespoon of peanut oil over high heat. Stir fry the chicken until it just turns white, about 2 to 3 minutes. Transfer to a plate.
  5. Add 2 tablespoons of peanut oil to the wok. Add the bean sprouts and stir just until lightly coated with oil, about 1 minute. Add the ginger and scallions and stir-fry until the sprouts are just limp, about 2 minutes. Transfer to the plate with the chicken.
  6. Add the remaining 2 tablespoons of peanut oil to the wok along with the noodles. Spread the noodles around the wok and let them rest until slightly crusty on the bottom, about 1 minute. Stir-fry the noodles gently so they do not break until light brown, about 2 minutes. Return the chicken and bean sprouts to the wok and pour in the oyster sauce mixture. Gently stir-fry until it’s all heated through, about 3 minutes. Serve immediately.
More Information
Equipment

4- to 5-quart pot with lid
wok
2 small bowls
medium bowl or glass pie plate
colander

Substitutions

Traditional recipes call for fresh broad Chinese rice noodles known as ho fun, just separate them and cut into long strips 1/2-inch wide.
Recipe by Andrea Meyers at https://andreasrecipes.com/chicken-chow-fun-the-kids-cook-monday/