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Sunday, April 17, 2011

Oh So Fun Noodles ;)

Chili Shrimp and Cilantro Bun
Tonight, I decided to make an all time favorite of mine, beef chow fun - a Cantonese noodle dish featuring the "fun noodle" or "shahe fen" in Chinese. The most common methods of cooking the noodles are in soup or stir fried. Fun noodles can be dry-fried (fried without sauce) or wet-fried (fried with a sauce). The noodles are composed of rice and come in a refrigerated package. Frequently, the noodles need to be cut into strips before cooking. The noodles cook very fast in a high heat wok, and need little to no oil because of their already slippery texture. 
Chow Fun in the Works :)
 When I begin pan frying the noodles, I crack an egg or two directly into the middle of the wok, and blend into the noodles. This adds great flavor and texture (similar to the egg you'll find in fried rice). The vegetables included baby carrots, bok choy, onion, carrot and bean sprouts. You can use practically anything alongside the noodles. I used flank steak, and marinated cut strips with soy sauce, sesame oil, rice vinegar, ginger, garlic and chili paste. It is important to marinade the beef for at least 24 hours to ensure the meat properly tenderizes. 

Beef and Bok Choy Chow Fun

The sauce used to flavor the vegetables was a mixture of black bean paste, chili paste, fish sauce, oyster sauce, garlic and ginger. 
The finished plate was garnished with bean sprouts, dry roasted nuts and green onion. 

For the appetizer pictured at top (shrimp bun) I bought frozen buns at the Shuang Hur market on Nicollet, and created a shrimp "ceviche" to pocket inside. "Ceviche" came about with diced cooked shrimp, hoisin, rice vinegar, garlic, ginger and cilantro. Delicious!

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