15-Minute Chicken Chow Fun (Chicken Fried Rice Noodles)
Classic Cantonese street food: wide flat rice noodles (ho fun) wok-tossed over high heat with tender sliced chicken, crisp bean sprouts, garlic chives, and dark savory soy sauce.
Ingredients
- • 8 oz (225 grams) dried rice noodles
- • 1 chicken breast ((or 2 boneless skinless thighs, sliced into 1/8-inch (1/3-cm) thick pieces))
- • 1/4 cup Lee Kum Kee Premium Oyster Sauce
- • 2 tablespoons Shaoxing wine ((or dry sherry))
- • 1 1/2 tablespoons light soy sauce ((or soy sauce))
- • 1/2 tablespoon dark soy sauce ((or soy sauce))
- • 1 teaspoon cornflour
- • 1 teaspoon sugar
- • 1 tablespoon sesame oil
- • 1/4 teaspoon ground black pepper
- • 3 to 4 tablespoons peanut oil ((or vegetable oil) (*Footnote 1))
- • 4 spring onions (, chopped)
- • 1 tablespoon garlic (, minced)
- • 2 teaspoons ginger (, minced)
- • 1 handful bean sprouts ((about 2 cups loosely packed))
- • 1/2 sweet peppers
Preparation Steps
Soak the rice noodles according to the instructions until cooked through, but still a bit chewy inside. Once done soaking, rinse rice noodles with cold water and drain.
Prepare the remaining ingredients while soaking the rice noodles. Mix all the sauce ingredients together in a bowl. Transfer 2 tablespoons of the mixed sauce into the bowl with the sliced chicken. Stir to mix well. Let marinate for 5 minutes while chopping the other ingredients.
Heat 1 tablespoon oil in a large nonstick frying pan over medium-high heat until hot. Spread the chicken in the frying pan in a single layer. Cook until the bottom side turns golden brown, about 1 minute. Flip and cook the other side until browned, 30 seconds to 1 minute. Transfer the chicken to a plate immediately.
In the same frying pan, add 1 tablespoon of oil and turn to medium heat. Add the spring onions, garlic, and ginger. Stir constantly until you can smell a strong fragrance, 15 seconds.
Toss the cooked noodles again and add them into the frying pan. Add the remaining 1 tablespoon of oil onto the noodles. Use a pair of tongs to toss the noodles with oil. If the noodles start to get sticky, swirl in 2 tablespoons of water.
Add the bean sprouts and sweet peppers into the frying pan. Pour in the mixed sauce. Immediately use a pair of tongs to toss and mix everything, until the sauce is absorbed by the noodles. Add the cooked chicken and give it a final toss. Turn off heat and transfer everything to serving plates immediately.
Serve hot as a main.