Chicken chow fun with bean spouts was pretty easy and quick to make. Longest time was spent cutting up the chicken. Adapted rice noodles with stir-fried beef and vegetables recipe taken from Regional Cooking of China cookbook.
1 lb skinless, boneless chicken (I used thighs but you could use breast meat. Or substitute beef)
2 or 3 pieces of garlic, minced
2 or 3 pieces ginger, minced
2 tbsp soy sauce
2 tbsp oyster sauce
2 lbs fresh rice noodle
1/4 C canola oil plus additional 3 tbsp
package of bean sprouts (I forgot the bag size – will update when I get a chance)
1/4 C water
1/2 tsp sesame oil
1 tsp salt
2 tbsp soy sauce
garish with green onion slices
I found that these boneless skinless thighs at Whole Foods were a bit cheaper than at my local butcher.
Trim fat from meat and slice evenly into bite size pieces.
Place sliced meat in bowl and combine with garlic, ginger, soy sauce, and oyster sauce. Let marinade while making pan-fried noodles.
Heat wok over high heat. Swirl in a good 1/4 c oil. Seems like a lot but you will need it. And it’s healthy for you!
Add noodles and stir-fry for about a minute or two. Be careful not to over stir or overcook to prevent them from turning mushy and sticking to the wok. I got lazy and didn’t bother to separate the noodles before cooking. Next time I will do that. I kind of did it on the fly while the noodles were in the wok.
Set aside cooked noodles (I wanted the noodles to brown lightly but because I didn’t separate it made it slightly more difficult).
Swirl in 2 tbsp oil and heat wok over high heat. Add the marinated chicken to the wok and stir-fry until just cooked.
Set aside chicken.
Heat 1 tbsp oil in wok over high heat. Add bean sprouts and stir-fry for about 30 seconds.
Add water, cover wok for about 30 to 45 seconds.
Uncover wok and return chicken and noodles to wok.
Toss to blend well while adding salt and soy sauce to taste.
Remove to plate and serve immediately!