Chow Fun is a popular Cantonese dish made with stir-fried wide 'He-Fun' Chinese noodles in a sweet savoury sauce with scallions, ginger, bean sprouts and dark soy. With a wonderful flavour and texture, these silky soft wide rice noodles can be stir-fried with beef, chicken, pork, shrimp or any section of seafood, and often makes an appearance during festive occasions, because they are a symbol of long life in Chinese culture.
Shrimp Chow Fun
Serves 4
1 lb shrimp, peeled and deveined
2 tbsp rice wine
2 tsp light soy sauce
1/4 tsp white pepper
Sauce:
2 tsp dark soy sauce
2 tbsp light soy sauce
2 tsp chili in oil
1/2 tsp sugar
2 tbsp rice wine
4 tbsp water
Stir Fry:
4 tbsp vegetable oil, divided
1 tbsp chopped ginger
2 tbsp chopped garlic
2 red chili or 1/4 of red bell pepper, seeded and julienne
6 oz shiitake mushrooms, finely sliced
20 oz chow fun noodles - fresh wide rice noodles
8 green onion, cut in halves lengthwise & cut into 2-inches long pieces
8 oz bean sprouts
2 tsp sesame oil and seeds for garnish
Combine the rice wine, light soy sauce and white pepper to the shrimp in a medium bowl, toss together and set aside. Combine all of the ingredients for the sauce in a medium bowl and whisk well until the sugar has dissolved, then set aside.
Heat a wok over hight heat and add 1 tablespoon of vegetable oil. Add the shrimp and cook 1 to 2 minutes each side or until almost cooked through, then remove from the wok and set aside. In the same wok, add the remaining cooking oil, then add ginger, garlic and red chili. Stir fry for 30 second to 1 minute or until it becomes fragrant. Add the mushrooms and cook until softened, about 1-2 minutes, adding another teaspoon of oil if needed.
Add the noodles and sauce, and stir fry until noodles soften and absorb the sauce, about 2-3 minutes. Then add the chopped green onion, bean sprouts and shrimp, and stir fry for 30 second to 1 minute. Remove from heat and garnish with sesame oil and sesame seeds. Serve immediately.
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