Chow Fun is one of my Chinese favorites.  Chow Fun noodles are unlike most pasta with which you might be familiar.  They are fresh, not dried.  Anytime I have found them, they are in a refrigerated section, packaged in a styrofoam meat tray and covered with plastic wrap.  They are a long, wide, white noodle.  If you're lucky enough to have an Asian market near you, Chow Fun noodles should be easy to find.

Experiment with other or additional meats such as shrimp, chicken, or pork.  When I order Chow Fun in a Chinese restaurant, I usually order "combination" with has all of these (see picture).

1 package Chow Fun Noodles
1 pound Beef flank steak -- sliced across the grain

Marinade:
1 tablespoon Dark soy sauce
1 tablespoon Cornstarch
1 each Egg white
1 tablespoon Peanut oil

Additional:
7 tablespoons Peanut oil for pan-frying
2 each Cloves garlic -- chopped fine
1 each Slice ginger -- cut julienne
1 tablespoon Fermented black beans (dow -- see), rinsed
1 tablespoon Dry sherry
1/2 medium Yellow onion -- peeled
1/2 each Green sweet bell pepper -- cored & cut julienne

Sauce:
1/4 teaspoon MSG (opt)
1 tablespoon Dark soy sauce
1/4 teaspoon Sugar
1 tablespoon Dry sherry
1 pinch White pepper
1 tablespoon Oyster sauce

Final:
1 cup Fresh bean sprouts
Chinese parsley (garnish)

Slice the chow fun into noodles about 1/2 inch wide (they're probably already sliced).

Slice the meat and mix the marinade. Marinate the meat for 15 minutes.

Heat the wok and add 2 T of the peanut oil. Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges. Remove to the serving platter and set aside.

Heat the wok again and add 3 T of the peanut oil along with the garlic and ginger. Chow for a moment then add the rinsed black beans and the sherry. In this, chow the onion and green pepper, just until very hot. Remove to the serving platter.

Heat the wok a third time and add 2 T of the peanut oil and the meat. Chow on one side only until it begins to brown. Return the vegetables, the noodles, and the sauce to the wok and toss with the meat until hot. Add the bean sprouts, toss just a minute or so and serve. Garnish with Chinese parsley.

I have no idea where I found this recipe.

 Questions, Comments, Praise, Complaints?
Please send me an email at  drew@mykitchentable.net.