Tuesday, June 12, 2012

Chow Fun Stir Fry

Stir fry is the easiest dish to make. It's basically chopped up vegetables and meat with a sauce. Add noodles and it's a one pot wonder. I love stir fry noodles on a lazy day where I don't want to cook something big or spend too much time in the kitchen. Everyone who knows me knows that I love noodles. Today I made chow fun stir fry. It's basically stir fry with chow fun noodles. Chow fun noodles are basically rice noodles, but wider and a little bit thicker than regular rice noodles. Because of it's wideness and thickness, it's also a bit chewier than the regular rice noodles. However, chow fun is a noodle that everyone should at least try. It's sold in many asian markets. It comes dried or fresh.

Chow Fun Stir Fry
1 pkg fresh chow fun noodles (1 package contains 2 bags of fresh chow fun noodles)
1 cup chopped pork (amount is really up to you)
1 onion, sliced lengthwise
1 red bell pepper, de-seeded and cut in strips
2-3 stalks green onions, chopped
2 handfuls of mushrooms (amount is really up to you)
3 Tbsp dark sweet soy sauce
2 Tbsp hoisin sauce (if you really like hoisin sauce, add 3 Tbsp)
pinch of salt
1 garlic clove, minced
2 Tbsp oil
1/2 - 1 cup water

**Can't find fresh chow fun? Use the dry ones but soak them ahead of time in hot water, drain, and then cook.**

 Heat up a wok or pan to medium heat and add the oil, garlic, and pork. Add a pinch of salt and cook. Cook the pork until it's fully cooked and add in the onions and mushrooms. Cook the onions and mushroom for about 3 minutes and then add in the rell bell peppers. Stir constantly if using a hot wok to prevent burning. Add the sweet soy sauce and hoisin sauce. Add in the chow fun noodles and 1/2 cup of water. Stir as much as you can to mix all the sauces with the noodles. If you like it more saucy then add the other 1/2 cup. Continue to stir until all the noodles are covered in the sauces. Add more salt to taste. Turn off the heat and add the green onions. Serve.

Cooking with a wok is really hard work. The wok heats up evenly and gets really hot quickly. The key is to constantly keep stirring to prevent burning. My arms were so sore after making this dish, but it was all worth it. I was short so I was on my tippy toes too.

This is a really simple dish. You don't even have to add meat. Substitute pork for chicken, beef, or just eggs. Add more vegetables if you like. Try with zucchini and eggplant. I added sriracha to my bowl and it was delish!
This is such a beautiful looking dish! This would be a great dish for Christmas because it has the Christmas color themes. Last year, instead of going with the traditional Christmas dishes, I went with dishes that has the Christmas colors; red and green. I think this dish will be on the Christmas menu this year.


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