Chicken Chow Fun (Fried Rice Noodles, 鸡肉炒粉)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
2
-
Calories
581 kcal
-
Course
Main Course
-
Cuisine
Chinese
Chicken Chow Fun (Fried Rice Noodles, 鸡肉炒粉)
Description
This Chicken Chow Fun recipe showcases thinly sliced chicken breast marinated with cornstarch, salt, water, and a touch of oil to maintain moisture and tenderness during quick stir-frying. The fresh wide rice noodles, commonly known as Sa-ho Fun, are separated before cooking to prevent clumping.
High-heat wok cooking allows the chicken to cook through without losing juiciness and gives the noodles a delicate wilting and slight charring from frequent tossing. Combined with sliced onion, bell pepper, celery, and scallions, the dish balances mild sweetness and a tender-crisp vegetable bite. The use of both light and dark soy sauces adds depth and color, while sesame oil impart subtle nuttiness.
Chicken Chow Fun fits well as a satisfying main dish that can be served alone or alongside other Chinese dishes. Its versatile vegetable choices allow for substitutions based on preference or seasonality. Adjustments like gluten-free soy sauce options can accommodate dietary needs without altering the core preparation.
For best results, ensure noodles are well drained and separate before stir-frying, and cook chicken just until no longer pink to keep it tender. The recipe notes helpful tips on ingredient swaps and using dried noodles with proper preparation.
Ingredients
For the chicken
- 1 piece chicken breast about 180g/6.3oz
- ½ tablespoon corn starch or tapioca starch
- 1 pinch salt
- 1 tablespoon water
- 1 teaspoon neutral cooking oil
For the noodles
- 2 portions wide rice noodles see note 1 for substitutes, fresh, aka Sa-ho Fun, about 400g/14oz
For the Stir-fry
- 2 tablespoon neutral cooking oil divided
- ½ onion sliced
- ½ bell pepper see note 2 for other options, sliced
- 2 talks celery sliced diagonally
- 1 tablespoon soy sauce see note 3 for gluten free options, light
- 1 tablespoon dark soy sauce
- ½ teaspoon sesame oil
- 1 talk scallions finely chopped
Instructions
Marinate the chicken
- Cut the chicken breast into thin slices (about 5 mm/0.2 inch thick). Mix cornstarch, salt and water in bowl then add the chicken. Mix very well until the water is fully absorbed. Stir in oil then leave to marinate for 10 minutes or so.
Prepare the noodles
- Fresh wide rice noodles often come as a block and the strands are tightly stuck to each other. You'll need to seperate them before stir-frying. If you find it hard to do, read my tips in the post content above.
Stir-fry the dish
- Heat up a wok over high heat until it smokes (see note 3 if using a wok with non-stick coating). Pour in 1 tablespoon of oil.
- Stir in the chicken. Fry until it loses the pinkness (Do not overcook). Transfer it out. Set aside.
- Add the remaining 1 tablespoon of oil into the wok (keep any oil left from frying the chicken). Put in the rice noodles. Toss them by moving the wok or gently stir them around using a pair of chopsticks.
- Once they start to wilt (don’t wait until they become very soft), add onion, bell pepper and celery. Fry for half a minute or so.
- Add the chicken. Pour in light soy sauce, dark soy sauce and sesame oil. Flip and toss to evenly distribute the seasoning (be gentle not to break the noodles). Garnish with scallions and serve immediately.
Notes
- Dried wide rice noodles can be used if properly soaked and drained before stir-frying.
- Vegetable substitutions like bok choy, bean sprouts, or snow peas can suit your taste and availability.
- Use gluten-free soy sauce varieties to make the dish gluten-free; this will affect the color but not the core flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 581kcal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
