Dry-Fried Chow Fun with Chinese Broccoli Recipe

Name: Dry-Fried Chow Fun with Chinese Broccoli Recipe
Total time: 15 min
Yield: 4
Ingredients: 2 pounds fresh chow fun noodles (see note); 6 tablespoons canola, vegetable, or peanut oil; 2/3 pound Chinese broccoli (or regular broccoli, cut into small florets); 1 large onion, finely sliced from pole-to-pole; 2 cups scallion greens cut into 1-inch segments; 2 to 3 tablespoons whole fermented black beans; 2 tablespoons dark soy sauce; 1/4 cup oyster sauce

Note: You need a supply of fresh steamed rice noodles for this recipe. Check your local Chinatown or a good Asian grocery. Steamed rice noodles need to be used the day they are made. Do not refrigerate them or they will become brittle/stale very rapidly.

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

Active: 15 mins

Total: 15 mins

Serves: 4 servings

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2 pounds fresh chow fun noodles (see note)
6 tablespoons canola, vegetable, or peanut oil
2/3 pound Chinese broccoli (or regular broccoli, cut into small florets)
1 large onion, finely sliced from pole-to-pole
2 cups scallion greens cut into 1-inch segments
2 to 3 tablespoons whole fermented black beans
2 tablespoons dark soy sauce
1/4 cup oyster sauce

Slice noodles lengthwise into 3/4- to 1-inch segments and set aside. Heat 1 tablespoon oil in large wok over high heat until smoking. Add chinese broccoli and cook without disturbing until well-browned, about 1 minute. Toss and continue to cook, stirring occasionally until tender but still bright green, about 2 minutes longer. Transfer broccoli to large bowl and set aside.
Heat another tablespoon oil in wok until smoking. Add onion and cook, stirring occasionally, until well-browned and tender, about 2 minutes total. Transfer to bowl with broccoli.
Heat remaining 1/4 cup oil in wok over high heat until smoking. Add noodles and cook, carefully lifting and separating the noodles until completely heated through and lightly charred. Add broccoli, onions, scallions, black beans, soy sauce, and oyster sauce to wok. Carefully fold ingredients together, being careful to break noodles as little as possible. Cook until all ingredients are heated through and noodles are relatively dry (there should be no soupy sauce leftover). Transfer to a warm serving platter and serve.

Special equipment

Large wok

This Recipe Appears In

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

Nutrition Facts (per serving)
348	Calories
22g	Fat
32g	Carbs
7g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	348
% Daily Value*
Total Fat 22g	28%
Saturated Fat 4g	19%
Cholesterol 2mg	1%
Sodium 1290mg	56%
Total Carbohydrate 32g	12%
Dietary Fiber 6g	21%
Total Sugars 6g
Protein 7g
Vitamin C 36mg	179%
Calcium 150mg	12%
Iron 2mg	12%
Potassium 608mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.