Chicken Chow Fun!
How fun?
Chow Fun!
I am noodle adventuring these days. Well I have been for a while since me and the Boss Man, who is legitimately my boss-one of three-but the only male, have been on the hunt for the 10 Asian Noodle Dishes One Should Eat. It was a post I read once upon a time and in our uber nerd fashion we made spreadsheets listing what we had already eaten and what we hadn't and where to find the dishes in the Columbus area. It's how we lunch when we can actually get away to catch a meal not at work.
Even while work has an exceptional cafeteria, sometimes you just need to get away.
We've invited other people to join us. We are kind of a club. You know the cool kids. Because cool kids geek out about noodles and spreadsheets.
Anyway as any good foodie person knows you don't just go to restaurants to eat the noodle, you make them at home too and you feed them to your friends and you blog about them, etc.
So enter Chow Fun. They are squishy, slippery noodles that you find in the refrigerated section of an Asian market. The come in a styrofoam packet, one big sheet all folded together. Different from any other noodle I've enjoyed, you microwave it till it's soft about 2 minutes, cut it into strips and add it to you saucy stir-fried deliciousness. Below is the recipe for the dish in the picture.
Chicken Chow Fun
2 T. oil
1 big onion, sliced
2 cloves garlic, minced
5 cups fresh bean sprouts, rinsed
2 carrots, shaved
hot sauce or pepper paste
4 oz. chicken, cooked and minced
For the sauce
4 T. rice vinegar
3 T. sugar
4 T. soy sauce
1 T. oyster sauce
4 T. water
14 oz. package chow fun noodles, heated and cut into strips
kosher salt
green onions, if you've got them
Get everything prepped.
Heat oil and cook onions on high heat, once they start to brown add garlic. Drop in the bean sprouts, carrots, hot sauce and chicken. Stir it up until the carrots are hot through. Add the sauce, stir it constantly. When the sauce is bubbly, push the solid mass to one side and drop the noodles into the saucy side a few noodles at a time. Cook a few minute more. Taste for salt and top with green onions. And there you go.
Do you have a group of lunch friends? Are there rules you follow for getting out and back to work in a timely way?
Chow Fun!
I am noodle adventuring these days. Well I have been for a while since me and the Boss Man, who is legitimately my boss-one of three-but the only male, have been on the hunt for the 10 Asian Noodle Dishes One Should Eat. It was a post I read once upon a time and in our uber nerd fashion we made spreadsheets listing what we had already eaten and what we hadn't and where to find the dishes in the Columbus area. It's how we lunch when we can actually get away to catch a meal not at work.
Even while work has an exceptional cafeteria, sometimes you just need to get away.
We've invited other people to join us. We are kind of a club. You know the cool kids. Because cool kids geek out about noodles and spreadsheets.
Anyway as any good foodie person knows you don't just go to restaurants to eat the noodle, you make them at home too and you feed them to your friends and you blog about them, etc.
So enter Chow Fun. They are squishy, slippery noodles that you find in the refrigerated section of an Asian market. The come in a styrofoam packet, one big sheet all folded together. Different from any other noodle I've enjoyed, you microwave it till it's soft about 2 minutes, cut it into strips and add it to you saucy stir-fried deliciousness. Below is the recipe for the dish in the picture.
Chicken Chow Fun
2 T. oil
1 big onion, sliced
2 cloves garlic, minced
5 cups fresh bean sprouts, rinsed
2 carrots, shaved
hot sauce or pepper paste
4 oz. chicken, cooked and minced
For the sauce
4 T. rice vinegar
3 T. sugar
4 T. soy sauce
1 T. oyster sauce
4 T. water
14 oz. package chow fun noodles, heated and cut into strips
kosher salt
green onions, if you've got them
Get everything prepped.
Heat oil and cook onions on high heat, once they start to brown add garlic. Drop in the bean sprouts, carrots, hot sauce and chicken. Stir it up until the carrots are hot through. Add the sauce, stir it constantly. When the sauce is bubbly, push the solid mass to one side and drop the noodles into the saucy side a few noodles at a time. Cook a few minute more. Taste for salt and top with green onions. And there you go.
Do you have a group of lunch friends? Are there rules you follow for getting out and back to work in a timely way?