fitfool (fitfool) wrote,

Chicken Chow Foon (more Chinese Noodles)

This isn't an authentic chow foon recipe by any means but I came up with this one night while I was staring at the various jars of Chinese sauces that I didn't quite know what to do with. My mom had given me this bottle of XO that just scared me so it's been sitting unused in my fridge for months. But I hate to waste food so I try to figure out a way to eat things unless I really hate it. Good thing I played around with this. Michael loved these so much that he's bumped these to the top of his list of favorite noodles (unseating the mafaldine con funghi). I still prefer the mushrooms over pasta but I enjoyed this enough that we made it again the next day. Plus this dish was faster to whip up and is a great way to use up leftover chicken.

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Chicken Chow Foon (more Chinese Noodles)
about 7 oz of wide rice noodles (1/2 of a 375g package)
2 Tbsp of Chinese Garlic Marinade (see ingredients at bottom of page) (or black bean sauce)
1 tsp of XO sauce (or maybe use oyster sauce) (see ingredients at bottom of page)
1 or 2 cups of shredded napa cabbage
2 large handfuls of shredded already-roasted chicken (used leftovers)
1 cup chicken stock or broth
1 Tbsp corn starch
some water
some canola oil

  1. Soak noodles in hot water for 5-7 minutes until softened.
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  2. Make a corn starch slurry by mixing 1 Tbsp of corn starch with 1 ounce of water (a shot glass's worth of water). Mix it up and it'll be a cloudy white suspension. Set aside. You'll use this later to thicken the sauce.
  3. Heat 1 Tbsp of canola oil and then fry the noodles until they're hot. Easiest to use a non-stick pan since even with the oil, I've had problems keeping these noodles from sticking to the bottom of the pan. Once hot, set noodles aside.
  4. Pour about 1 cup chicken broth into the pan. Mix in about 2 Tbsp of the Chinese marinade (or black bean sauce if you have that) and 1 teaspoon of the XO stuff. Bring to a boil.
  5. Toss in the shredded cabbage
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  6. Toss in the shredded chicken.
  7. When heated through, stir up the corn starch slurry once more just before adding it to the pan.
  8. The sauce will then thicken as the corn starch mixture heats up.
  9. Once the sauce thickens, add back the noodles and mix everything up.
  10. Serve right away.
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I'm listing the ingredients of the sauces so you can substitute any similar kinds of sauces if you like.
All Purpose Chinese Marinade - Garlic Flavored (Mee Tu brand) - Ingredients were: water, corn syrup, high fructose corn syrup, white vinegar, modified corn starch, apricots (contains sulfites), peaches, salt, caramel color, garlic puree, garlic powder, hydrolyzed corn and soy protein, onion powder, citric acid, mustard flour, sodium benzoate, (preservative), spices, hickory smoke flavor, red #40

Lee Kum Kim XO Sauce - Ingredients: Soybean oil, Conpoy (dried scallop), ham, red chili pepper, dried shrimp, shallot, garlic, sugar, oyster extractives, salt, spices, flavor enhancer (Monosodium Glutamate / E621)
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