Pork Chow Fun Recipe (Learn to Make the Perfect Stir Fry Noodles)
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- Опубліковано 28 сер 2024
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There was a noodle factory in my hometown, which was only 5 minutes walk from my house, so I grew up with fresh rice noodles. They are moist, tender, slightly chewy, fluffy, and don't break easily. However, I only have access to dried rice noodles since I moved to the USA. For this recipe, it is tricky to prepare thin rice noodles (angel hair thickness) for stir-fries; if you boil them, they break into short pieces easily; if you soak them in cold water, they lose the chewy texture. I found soaking them in hot water for a short time is the best way to maintain the texture and length. The noodles turn out just as good as fresh.
INGREDIENTS
To marinate the pork
200 grams of pork, cut into strips
1 tbsp of soy sauce (Amazon Link - geni.us/light-...)
1 tsp of dark soy sauce (Amazon Link - geni.us/dark-s...)
1/4 tsp of baking soda (Amazon Link - geni.us/baking...)
1.5 tsp of cornstarch (Amazon Link - geni.us/cornst...)
To season the noodles
150 grams of angle hair thin dried rice noodles
1 tbsp of soy sauce (Amazon Link - geni.us/light-...)
1 tbsp of oyster sauce (Amazon Link - geni.us/premiu...)
1 tsp of dark soy sauce (Amazon Link - geni.us/dark-s...)
1/2 tsp of five-spice powder (Amazon Link - geni.us/five-s...)
1/2 tbsp of lard
Others:
2 tbsp of pork lard or cooking oil for stir-frying
2 eggs
150 grams of mixed julienned vegetables (I used onion, carrot, bean sprouts, and chives)
Toasted sesame seeds as garnish (Amazon Link - geni.us/white-...)
Chili flake to taste optional (Amazon Link - geni.us/chili-...)
INSTRUCTIONS
Marinade the pork with soy sauce, dark soy sauce, baking soda, and cornstarch, then set aside while prepping other ingredients. The baking soda tenderizes the meat, and the cornstarch prevents the meat from drying while stir-frying; with both ingredients, you get a juice, tender pork.
Bring a pot of water to a light simmer. Turn off the heat. Soak the angel-hair-thin noodles for 1 minute, then drain thoroughly. Note: Thicker noodles take a longer time to soak.
Season the noodles with soy sauce, oyster sauce, dark soy sauce, pork lard, and five-spice powder. Then mix and fluff the noodles until most strings are loosened and set them aside. Thin noodles like to tangle together. Pre-fluffing them makes the stirring much easier. Seasoning the noodles before stir-frying is beginner-friendly because you can take your time to prepare all the sauce to avoid rummaging around.
Julienne some vegetables (I used onion, carrot, bean sprouts, and chives). Although you can use whatever you have in your fridge, mixing different vegetables with multiple colors and textures will make the dish tastier and prettier.
Beat two eggs in a bowl and set aside.
Turn the heat to high and pre-heat your wok until smoking hot. Then add one tbsp of pork lard and fry the egg until set. Break the egg into bite-size pieces. Remove to the side.
Add one more tbsp of lard, then stir the marinaded pork over high heat until the meat changes color. If you don't like animal fat, use the oil you prefer.
Add onion and carrot, and stir for a minute, then add the rice noodles and the bean sprouts. Keep cooking and fluffing the noodles over high heat until you smell a toasty rice fragrance. If you are cooking a carbon steel wok, high heat is the key to preventing the noodles from sticking to the bottom and getting that unique wok hay flavor.
Add the chives, egg, toasted sesame seeds, and chili flake at the end. Keep tossing until the chives are welted. Enjoy!
something you dont see in a lot of videos is people making a mistake and still publishing the video. mistakes happen, its nice to see someone embracing it and showing that its totally fine haha! the outcome is the same. everything you make looks so good haha!
Lol GAY
She is an awesome chef. Yes mistakes happen and we just embrace it and improvise to create the dish.
@@Tropicalow Its okay to be gay ,dont be ashamed.
@@andvan5171 But it's not okay to use the word as a pejorative. It just makes me wonder what backwater that person lives in where such vile behavior is tolerated.
@@bayanon7532 confuse? Wat?
I love this channel so much. Your teaching techniques are excellent, I have learned so much. Excellent channel.
I made this last night with seared tofu. It was amazing! I followed the noodle preparations that Mandy shows here, and none of the noodles stuck to the wok, didn’t break into pieces, and were nicely chewy. I substituted coconut oil for the lard, and it worked very well. I highly recommend this dish if you love noodles and want a quick dinner.
It’s only 10:14am in New York and you’ve made me want to eat your food. Great cooking. I love your style. ❤
"Only" 🙃
Why would that matter?
@@reginabillotti For me it would be because I normally wouldn't be thinking of Asian food at breakfast time. But as people sometimes say when someone else says they don't want Asian food because they had it yesterday ... "But Asian people eat it every day". And probably for breakfast too. But my guess is they don't eat Chow Fun in the morning.
Me too. Are you hungry🤤yum.”
I finally know how to use a wok properly, and it's all thanks to you😊 loving the videos!
Happy to help!
On a diet now but I'm gonna be coming back to your videos when I'm off of it because your recipes are so good and a lot of them are healthy too.
Hello! Have been binge watching your recipes for a while! They're giving me nice insight of Chinese cooking. Thanks!
I find you a very good teacher. Thank you for featuring this , I learned where I need to make corrections in my techniques . This is one of my comfort food as it is quick to make when I am hungry and craving.
Pork fat is the best tasting for sure. That's why we add it to our greens and green beans (and beans and peas) in southern cooking. It's so yummy. I didn't know you made it that way!
I find it so interesting that I have been a passionate cook for decades and in every one of your videos I learn a cooking method I have never heard of before. In this one, it was warming the angel hair. For years, all my Chinese food tasted the same. You have really changed that for me. I have been steadily buying all the ingredients you recommend from Amazon. Thank you for such wonderful recipes and instruction.
Ditto!!..
My favorite dish, with or without meat. Thank you for sharing.
Thank you for easy and delicious recipes! ❤️👍🙂
So happy I came across your channel. I have been changing my family's go to take out recipes to homemade options. Thank you so much for sharing your culinary skills and recipes.
Chow fun was one of my first loves of Chinese food, and the first thing I ever tried that reached out a bit from all the Chinese-American stuff
Looks excellent Mandy.
太好了!..Looks delicious!…your family is lucky to have such a skillful chef…
I also see I must up my chopstick game in order to make this, oh wait you just said I can use tongs lol, good.
That looks so good.
Probably the best asian noodle dish I've ever made, and I cook tons of asian food!
Thanks for making the process of cooking the noodles so simple. Delicious dish, thanks so much for sharing your recipe. Abundant blessings ❤🙏🏽
You are a most gorgous and great teacher. I totally follow and create your recipes to great satisfaction. Wish you the best.
Hi Mandy. I love your recipes and your clear precise instructions
Agree!!..
I love this kind of food, it is so quick and so appetizing and satisfying. So I really appreciate your lovely videos
My mouth waters everytime I watch one of your delicious recipe videos. Thank you.
Crispy noodles are delicious.
"Once all the noodles are fluffed thoroughly" giggity
Only just recently started watching these videos and I must say they are pretty good, Mandy Fu comes across as so warm and friendly and her dishes look so yummy and take very little time to cook. I reccomend subscribing to her channel. I'm even going to check out the wok she has 😉
Keep it up Mandy 🙂
Glad you like them!
Yay! This is actually my favorite thing to order for take out lol I've been waiting for it! Thanks Mandy! 💛☺️
I just came across your site. I love it. thank you for making your recipes and showing people how easy it can be and delicious. love Chinese food !!!!!thank you can’t wait to try these out I love the way you show people very simplicity easy and not drawn out kudos hon!!!
Hi Mandy. Great detailed presentation with another one of your delicious meals. I wanted to say Mandy, that your English is pronounced so clear and I will add that it is better than a lot of citizens that live in and are from this land of ours. So very multi talented . Thank you for everything Mandy....Michigan, USA
Hi Mandy, love your show, I'm a follower, I'm on vacation been showing my relatives and friends about your show, good luck
Hi thank you, it was amazing and the noodles were not sticky at all. Plan to watch more of your recipes
Great video! Thanks for keeping it real e.g. the eggs. Reminds me of how Julia Childs would keep her mistakes in the videos.
I just discovered your channel. I have been back watching past episodes and wanted to let you know how much I am enjoying you, your channel and your recipes. You give great information which I find extremely helpful. You are also entertaining! Sad I just discovered your channel but have been having fun binge watching your recipes. Thanks for your hard work and enthusiasm for cooking authentic Chinese cuisine.
THANKS, great job as always... I appreciate how you teach us these techniques... :)
I love this channel, your positivity makes me feel good
Hands down my favorite cooking show. Love it.
Wonderful meal, wonderful step-by-step recipe and a beautiful outfit, if I may say so to you. Thank you for your fun programs!
Looks delicious!
I have to say that your channel has helped me even when I order at my local takeout place. I’ve used some of the terms I’ve learned and the owners have taught me some new ones. My pronunciation sucks but Xie Xie ni!
Mindy, I have made this with Angel hair noodles and with spaghetti noodles as well. It is a house favorite and there are never any leftovers! It is highly customizable with different vegetables and one day, I am going to try and make it with tofu. Thank you for breaking this recipe down to separate sections. I am finally able to replicate the correct flavor for stir fry noodles. 👏🎉
Hi Mandy, I made this today for lunch. It was an instant hit with the family. I love the addition of the 5-spice powder. Thank you for sharing this recipe with us. ❤
This is one of my all time favorite Chinese dishes.
In the US, depending on which state you live in this dish is called Chow Mai Fun and Chow Fun is considered the fat, wider rice noodles. The Hong Kong recipe for Beef Chow fun is also my favorite.
The Singapore Chow Mai Fun dish is heavenly too.
Can you please do a video for your recipe of Singapore Chow Mai Fun? I don't know which region of China your cooking influence comes from or if there is another name used for chow fun noodles cooked with yellow Chinese curry. Thank you very much for these awesome videos.
Was thinking the same with that noodle. Mei Fun is the thinner noodle and Chow Fun the wider noodle and denser to the bite. Both are wonderful but I prefer the Mei Fun. Singapore Mei Fun is my favorite. Spicy with mixed meat and curry flavor. Still love your version of the recipe. Thank you.
@ richtv1.
Most definitely delicious made anywhere around the world. Chinese based cooking is universally delicious even with slight variations to their localities.
Have you had the variety of Chinese noodle soups? They are divine. Honk Kong style noodle soups are out of this world. I simply can't get enough of shrimp, roast pork and dumpling --egg noodle soup.
Their roast duck egg noodle soup used to be my favorite in my younger years but it's fatty content is too much for my cholesterol levels these days.
I'll have to search through this channel to see if this wonder lady chef has any videos on Hong Kong style soups.
Here is the singapore noodles - ua-cam.com/video/8d9ANo43UxM/v-deo.html
Fantastic! Thank you very much Mindy. Now I know why my noodles get broken allot and my dish is more oily at the end.
وصفاتك في غايه الروعه عجبتني طريقتك تسلم ايدك
Ohh Myndie.. I love your personality. Your personality makes your videos so much more wholesome and authentic, I love it..!!! ❤
Thank you for sharing your delicious receipt. everything you do look so good.
Thank you for this recipe. Love love it. I live in Texas and can’t get here. I tried different restaurants and no one knows how to cook it. So I want to do it myself. Really love your site too. Lots of good recipes and techniques to cook these recipes. 😊
This is my first time that I succeeded to cook real fried rice noodle, not like risotto.
Thank you very much for your nice idea.
These look delicious! Excited to try them in your carbon steel wok :)
Hope you enjoy!
I like your cooking pot the one you used for boiling your water
this looks good enough to eat any time and i want some now
You look good in blue, Mandy!!! Always so pleasant and well spoken.
Super explained, as always. My next Chinese noodle dish will be this. My top favorite in rice noodles so far is "Ma Yi Shang Shu". Let's see if that gets competition
Good morning
visit permit,Resep Mie Nasi Tumis (Belajar Membuat Chow Sempurna yang Menyenangkan)
nice video
Just love you and your recipes! Thank you!
Great recipe. Thanks for the noodle tip!
Have hung many a ham and bacon in pillow case, wrapped in proper meat paper of course. Lard is the true cooking oil and lack of made my families save all greases 😆. I'm glad you are here,hence store name words but would be amazed to travel and learn your family ways. 👪
every video makes me hungrier and hungrier// 💜💨
Wow, this looks amazing!!
Easy to follow. Can't wait to make this!!😋👍
So many great tips!
Looks yummy. Thanks chef for sharing.
I love the tip about the soaking with first hand experience to get the noodles as close as the fresh ones! Quality content! :)
I'm saving for my Souped Up Wok!! Believe it!!! ....and cooking angel haired noodles for me is like making perfect fluffy Mexican rice. Takes a lot of practice ... I get the rice perfect sometimes, still learning!! ... and love every minute, second!!! Thank you for sharing cooking style & tips here!
I bought your wok a while ago and LOVE it!
Thank you beautiful soul🙏❤️
I'm am an ardent follower of yours. Love all your recipes. Tried some and it's delicious and easy to follow. Thanks for sharing.
Looks so good, love ur Chanel! Thanks for sharing w us! W
Mandy you are the MASTER!.......and after years of use I love the wok I purchased from you!!!
Thank you so much for the feedback. Glad you enjoyed using the wok.
Brilliant! Thank you.
Hi Mandy, thank you for this simple recipe with great tips. I'm going to share it with my granddaughter who loves mei-fun. Take care and stay happy.
Looks fun to chow on this chow fun.
You had me on the title. I love a Fun Recipe😁. Looks delicious Mandy. Great tips on the noodles. I would probably just end up with a clump of mush🤣. Have a wonderful weekend and be safe. I hope the hurricane is far from you🙏💞🐲
Thanks for picking dinner for tonight.... was wondering what I should make.
I just love your videos 👍🏾
Very easy 👍 recipe i just love 💕 it
Many thank ... happy to learn.. new idea thank u
Hey Mindy! I was wondering if you have ever heard of a chinese takeout dish called "Mandarin chicken"?
The chinese restaurant in my hometown would serve it, and my family loved it. But finding a recipe for it has been impossible.
It was a fried chicken thigh, served with a gravy-like sauce. And the chicken was fried so crunchy that it stayed crunchy even after being covered in the sauce.
I doubt that it was originally called "Mandarin Chicken", which is why I'm having so much trouble finding it. But I'm hoping that maybe you recognize the dish I'm talking about?
Thanks!
Yummy!Thank You for Sharing
Awesome wok
I always use her recipes, so good.
Looks awesome 👍
This is my Favorite. Cant wait to try it. Thanks. I Enjoy your video's and new kitchen
Lard gives the food more flavor. When I used to eat pork I used lard to cook with.
I use tiger balm for my aches at night. You probably get meds from Dr. I don't know if you can use them often though. Tiger balm is hot I only use one jar a month and use it every day. Red tiger balm
Am drooling !!!
Loved your recipe. Followed it, except prepared meat (1st), eggs (2nd), vegetables (3rd), and fried rice (last), each separately, keeping them in a warming oven, then mixed all together in wok. I was afraid I would overcook the rice if I cooked the vegetables while cooking the rice. Turned out delicious. Thank you, Mandy.
Mindy, can you show how make those shrimp/chicken deep fried wrapped using rice paper wrapper. They serve on dim sum
I just made this, and IT IS AMAZING 💜💜💜
Thank you for your always super tips!
That looks good & thank you for the recipe 👍🏻
Wow I’m shopping for ingredients today for this! You’re the greatest!
it looks so delicious😋😋😋
I love your videos ty
Mmmm looks really good how you make the noddles! Like a lot friend! See you 🦇
Thank you so much for making this video. We eat a lot of rice noodles in our house and i just learned i was cooking them wrong 😂 which makes a difference. Gonna try this for sure. Do you happen to know how to make thai sweet chili sauce or just chili sauce? I would definitely be interested in seeing that process.
we got something like that here in the philippines its called pancit bihon...
US takeout chow fun is wide noodles, mai fun is very thin noodles like you used.
Hi Everyonnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnneeee
Thank you for sharing putting angel hair noodles into very hot water for short time .. normally I over cook my noodles and they are broken
Hi Mandy. First of all I love the video. But I was wondering if I wanted it to be a little bit more saucy and not dry, what should I do. For me, the noodles look a little too dry. But that’s just because I like Saucier noodles. Thank you for working hard
love it i did it stunning recipe
I bought the Wok, I haven’t used it yet but it really look’s quality, I’m looking forward to cooking with it.
👍🏻👍🏻
Hope you enjoy it! Thank you for the support.
@@SoupedUpRecipes 😁👍🏻👍🏻