Mar 28 08
by cara
at 8:54 PM
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Szechwan Chicken Chow Fun

This recipe is based on a dish that used to be on the menu at P.F. Chang’s.  The Picky Apple ordered this dish every single time we went to P.F. Chang’s until one day last year, it was no longer on the menu.  It was a sad day for him, and he was forced to try something new and different.  He’s found some new dishes he likes, but none are quite the same as that Szechwan Chicken Chow Fun.  We’ve tried our best to recreate this dish at home, and this is a decent replica.  We usually double the recipe and eat the leftovers for lunch for the next few days.

Szechwan Chicken Chow Fun

Ingredients:

  • 8 ounces ground chicken (cooked)
  • 8 ounces chow fun noodles (wide rice noodles….can be hard to find, so just use the widest rice noodles available)
  • 1 teaspoon minced garlic
  • 2 teaspoons chili paste (this makes it pretty spicy…if you don’t like spicy, then use less chili paste or increase the vinegar to offset the spice a little)
  • 2 tablespoons shredded black fungus mushrooms (optional)
  • Sesame oil (optional)

Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon oyster sauce
  • 1 teaspoon mushroom soy sauce
  • 2 tablespoons water

Directions:  Cook chow fun noodles according to package directions, and set aside.  Heat wok and add 2 teaspoons vegetable oil.  Stir fry garlic and chili paste for 5 to 7 seconds.  Add ground chicken and sear with garlic and chili paste.  Add black fungus mushrooms if using, and stir fry briefly.  Separate the noodles, and drop into the wok while you are mixing a handful at a time.  Continue cooking until the noodles have absorbed all the flavors and are hot.  Finish with sesame oil.

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