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P. F. Chang's China Bistro
Szechwan Chicken Chow Fun
4 ounces ground chicken (cooked)
14 ounces chow fun noodles (wide rice noodle that is sold fresh in 16 ounce to 32 ounce packages at most Oriental markets)
2 tablespoons minced scallions
1 teaspoon minced garlic
1 teaspoon chili paste
1 teaspoon Szechwan preserved vegetables
2 tablespoons shredded black fungus mushrooms
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons granulated sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 tablespoons water
Separate the chow fun noodles and cover with plastic wrap until ready for service.
Heat wok and add 2 teaspoons vegetable oil. Stir fry garlic and chill paste for 5 to 7 seconds.
Add ground chicken; sear with garlic and chill paste.
Add black fungus mushrooms and sauce 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.
Serve into bowls or plates.
Garnish with Szechwan preserved vegetables and minced scallions.
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