Ingredients:
for the stir-fry:
14 oz fresh rice noodles, cut into 1/2-inch-wide strips*
3 tablespoons canola oil
1/4 lb snow peas
1 bunch green onions, sliced
1 1/2 cup char sui thinly sliced
1 1/2 cup mung bean sprouts
6 dried shiitaki mushrooms, rehydrated and sliced thinly
1/2 cup water
1 cup dried cloudear mushrooms, rehydrated and sliced thinly
1/2 cup dried tiger lily buds**, rehydrated, hard ends removedfor the sauce:
3 cloves garlic, grated
2 inch knob fresh ginger, grated
1/2 teaspoon cornstarch
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons palm sugar
2 tablespoons Shaoxing wine
1/2 teaspoon sesame oilDirections:First, tie all of the tiger lily buds into knots, like you were knotting a piece of string, with the knot in the center. Set aside. Heat the oil in the wok. Stir-fry noodle until soft and translucent, 3 to 4 minutes. Add snow peas and green onions, mushrooms, tiger lily buds, and water then stir-fry until snow peas are bright green and crisp-tender, about 1 minute. Add the sauce mixture, and pork and cook, stirring occasionally. Cook until the sauce thickens and all ingredients are well distributed and coated in sauce.*Or boiled dried rice noddles. If you use the dried noodles add them at the end, with the sauce.
for the stir-fry:
14 oz fresh rice noodles, cut into 1/2-inch-wide strips*
3 tablespoons canola oil
1/4 lb snow peas
1 bunch green onions, sliced
1 1/2 cup char sui thinly sliced
1 1/2 cup mung bean sprouts
6 dried shiitaki mushrooms, rehydrated and sliced thinly
1/2 cup water
1 cup dried cloudear mushrooms, rehydrated and sliced thinly
1/2 cup dried tiger lily buds**, rehydrated, hard ends removedfor the sauce:
3 cloves garlic, grated
2 inch knob fresh ginger, grated
1/2 teaspoon cornstarch
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons palm sugar
2 tablespoons Shaoxing wine
1/2 teaspoon sesame oilDirections:First, tie all of the tiger lily buds into knots, like you were knotting a piece of string, with the knot in the center. Set aside. Heat the oil in the wok. Stir-fry noodle until soft and translucent, 3 to 4 minutes. Add snow peas and green onions, mushrooms, tiger lily buds, and water then stir-fry until snow peas are bright green and crisp-tender, about 1 minute. Add the sauce mixture, and pork and cook, stirring occasionally. Cook until the sauce thickens and all ingredients are well distributed and coated in sauce.*Or boiled dried rice noddles. If you use the dried noodles add them at the end, with the sauce.
**Also known as golden needles.
My thoughts:
I love ordering chow fun for take-out but sometimes it is a little short on the vegetables. To me that made it a perfect candidate for another “homemade take-out” make over. It seems like every Chinese restaurant has their own “house special” versions of dishes that have slightly different ingredients than the usual. I took a cue from that and made my own house special chow fun; my ideal version of the dish. I think it came out pretty good; full of my favorite vegetables, mushrooms and some exceptionally tasty pork*.
*We actually marinated the pork one night, roasted it the next, then sliced and used it the third day. Yum!
Recent homemade take-out posts include wonton soup, chicken lo mein and sesame noodles.
Rachel:
I am hungry just looking at it!
Eureka! I have half a pound of snow peas still from my Boston Organics shipment last week and another half on the way. I will have to use this recipe as inspiration because frankly I had no idea what to do with the poor green things.
Yummy!
Thank goodness I already ate lunch, or I’d be running down and eating some terrible chinese takeout from down the street.
That looks great, and its cool to know that you can make it at home!
Wow that looks great!
Looks great – Definitely has the freshness missing from take-out.
This is a great take out makepover – it is dinner time and looking at this is making me hungry! I agree about the greasiness. Great blog!
Excellent — I adore Chow Fun and haven’t had any really great CF since we lived in Charles Village and Silk Road Cafe was still on Charles Street. (I know it’s on the JHU campus now, but it’s not the same.)
I love chow fun and get a craving for it pretty often. I never make it for myself though. Your looks so fresh and crisp. I really think I’ve got to give this a try.
looking at the picture makes me hungry! I need to get some fresh rice noodle tomorrow.
This looks fantastic. It’s great to be able to have a favorite take-out dish without giving up control over what goes into it!