Gallery: Wok Skills 101: Dry Fried Chow Fun (Wide Rice Noodles)

Chow Fun with Chinese Broccoli
Chow Fun with Chinese Broccoli
Smoky, salty, and filing, with a pungent bite from fermented black beans.
Chow Fun Noodles
Chow Fun Noodles
Fresh chow fun noodles are essential for this recipe. If you live near a Chinatown or a good Asian grocer, look for them.
Cut Your Noodles
Cut Your Noodles
Noodles are usually sold in wide sheets that need to be sliced into 3/4- to 1-inch width individual noodles.
Fermented Black Beans
Fermented Black Beans
Though they're called "black beans," these are actually soy beans that have been heavily fermented. They have a pungent, salty bite. If you can't find whole beans, you can use fermented black bean paste, replacing each tablespoon of whole beans with 2 teaspoons of paste.
Stir Fry Your Vegetables
Stir Fry Your Vegetables
Frying in batches is key to developing good wok hei flavor in each ingredient. Start with leafy vegetables.
Sir Fry, Round Two
Sir Fry, Round Two
Remove your first batch of vegetables, reheat your wok, and stir-fry your second batch. Repeat for all of your ingredients, cooking no more than a pound or so at a time.
Fry Your Noodles
Fry Your Noodles
Chow fun noodles need plenty of oil and gently folding to keep from breaking or sticking together.
Mix It Up
Mix It Up
Once all the ingredients have been cooked, combine them all with your sauce (in this case its a mix of soy sauce, oyster sauce, and fermented black beans), then gently fold and toss to combine.
And Serve
And Serve
Serve immediately and eat while hot!