Chow time!

Chow Fun is the Chinese equivalent of Italian Fettuccine in the sense that it's versatile. Wide rice noodles are tossed in a savory dark soy, garlic ginger sauce. Once you learn how to make this, you can experiment with your favorite ingredients. The rice noodles adapts well to all types of meats and vegetables like bok choy, snow peas, bean sprouts, zucchini etc. I love using shrimp in this but I only had pork in the fridge. I think the trickiest part of making this dish is separating the noodles, you want to avoid clumpy noodles. You can buy the noodles at Asian or International food stores, they have yet to start stocking these at regular chain grocers. I forgot to take a photo of the noodle package for reference, but I'll be sure to do that in the near future and post. Note: Some people will add the noodles first before the soy & oyster sauce but I do mine after. . .what's the difference? Erm, I think it's searing the noodles vs. what I do. Both ways are good. Here is a basic yet delicious version. 

Ingredients (Serves 4):
1 package Wide rice noodles
1 teaspoon ginger, grated
1 tablespoon oil (canola, olive or corn)
1/2 teaspoon sesame oil or for a spicy kick use asian chili oil
1 teaspoon garlic, minced
1 tablespoon thick dark soy
1 tablespoon corn starch
1/2 teaspoon white sugar
3 tablespoon oyster sauce
1/2 teaspoon black pepper
dash of salt
1 stalk green onions, chopped into 1/4 inch sections
1 1/2 cup cabbage, Napa or green cabbage - sliced into 1/4 inch thick strips
1 medium yellow onion, sliced thin
2/3 cup white mushrooms, sliced
1 1/2 pounds pork butt or shoulder (I use the boneless rib cut), cut into 1/4 inch thick strips.
1/2 teaspoon red chili flakes, optional

Directions:

Remove noodles from packaging. You'll notice it's like a brick of noodles. Place on plate, lightly cover with plastic wrap and place in microwave for about 4 minutes. This will loosen up the noodles. Remove plastic wrap and separate the noddles one strand at a time and place onto another plate. 

Heat wok or large skillet up on high heat. Add oil (canola, olive or corn) to pan. Add the onion slices, salt, pepper, red chili flakes, ginger and garlic and brown. Add the pork pieces and brown, about 10 minutes. There shouldn't be any residual liquid/broth when the pork is finished cooking. 

Add the shredded cabbage, green onions and mushrooms and stir. See figure 1. 

Turn down the heat to medium high and add the sugar, oyster sauce, dark soy, regular soy sauce and cornstarch. Add the sesame or chili oil and stir. See figure 2.

Once the cabbage starts to wilt (about 2 minutes) add the noodles, mix and let them sit for about 2 minutes, you want them to sizzle alittle. When you hear the sizzle, flip the noodles and let sizzle again. Turn down the heat to medium low and cook for an additional 10 minutes. Serve hot!