Yes, this is the city where Cantonese food was born, and thanks to the early emigration of Cantonese people to places like the western United States, most Chinese food in such places is based on Cantonese recipes. Foodie-readers may also recognize ho fan from Thai and Vietnamese cuisine.
The applications for ho fan are practically endless, though the noodle particularly shines in stir-fried dishes. Chao fen is the Mandarin word for a ho fan stir-fry, and chow fun is the Cantonese version. Additionally, the noodles are also common in soups. Despite the ubiquity of ho fan in southern China and abroad, the noodle is not commonly found on menus in the rest of China.
That is to say, northern China prefers wheat-based dishes as staple foods — think noodles and dumplings — whereas southern China relies on rice-based staples.
We and our partners use cookies to better understand your needs, improve performance and provide you with personalised content and advertisements. To allow us to provide a better and more tailored experience please click "OK". Sign Up. Travel Guides. Videos Beyond Hollywood Hungerlust Pioneers of love. If you're planning on making this dish, it's ideal to buy the noodles fresh and cook Chow Fun the same day.
My parents go into great depth about selecting noodles, properly storing them overnight, and prepping them for cooking after refrigeration. These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
Most of us know and recognize Chow Fun noodles by their rich, mouthwatering dark brown color. This color is typically achieved through dark soy sauce. When cooking Shrimp Chow Fun specifically, most Cantonese chefs will opt to use light soy sauce.
The lighter color of the noodles work in harmony with highlighting the beauty of the shrimp's orange color. Stick to vegetables with low water content.
Vegetables like bok choy, choy sum, spinach are poor choices for Chow Fun, because they release too much water while cooking. It has many translations and meanings depending on who you ask, but my favorite is "The Breath of the Wok", where the wok imbues its energy into the stir fry to create an unforgettable meal.
The science behind Wok Hei centers around the reactions that occur between sugars, oils, extreme heat, and rapid evaporation, which creates a fleeting, prized smoky essence that only lasts for a few minutes after cooking. Although not impossible, it can be harder to achieve Wok Hei at home, since our stoves generally don't pack as much power as a commercial kitchen or the roaring flames that are a sight to see in Asian street food markets.
Achieving Wok Hei is an art and skillset that takes ample dedication to master. A great place to start is by reading Grace Young's award-winning book " The Breath of a Wok ", which chronicles the rich legacy of the Chinese wok as told by artisans, chefs, and experts alike.
We're not affiliated with Grace Young or "Breath of a Wok", just thought that it'd be a great resource for you to have! For this recipe, my dad bought unpeeled shrimp 5 oz , so the first step is to peel them. Already-peeled shrimp work just fine. Any bigger, and they'll be harder to cook to perfection. For 4 servings, my dad opted to use about 15 to 16 shrimp. Feel free to use as much or as little shrimp as you want though! To help the shrimp stay tender and juicy, add cornstarch 1 tsp and the shrimp to a bowl, and mix together with your hands.
Usually for Chinese recipes, we add cornstarch AND water before mixing. Our shrimps are already wet, so we don't need to here. Chop the onions 3 oz into thin slices. Don't go overboard on the onions. If you do, the onions will release too much water, resulting in a sad, wet, and soggy Chow Fun. Cut the green onion 0. Your fresh rice noodles 1 lb likely came in a tight, compressed package. For maximum chewy goodness, you'll need to spread out the noodles on a cutting board. Massage and separate the noodles for about 60 - 90 seconds.
As we mentioned earlier, if you're not able to cook the fresh rice noodles the very same day, my dad describes two ways to optimally store them overnight spread the noodles out before refrigerating, and using a microwave. In most cases, chefs will add all of the ingredients — including the noodles — to the wok at the same time, then fry them over high heat. Additional sauces and seasonings are frequently added.
Chow fun noodles are usually made of the same rice starch as chow mein or lo mein , but are very different when it comes to shape and presentation. Both chow and lo mein are rounded thin noodles, often about the size and width of spaghetti. Chow mein are fried in oil before serving, which makes them crunchy. Lo mein are cooked soft, and are usually piled at the bottom of a stir fry dish or topped with meats or cooked vegetables.
Fun noodles, in contrast, are usually cooked alongside other ingredients and served as one large mixture. Chow fun is rarely considered a health food, even when made with plenty of vegetables. It is typically known for its greasy, oily texture, and the thick sauces most chefs use carry a lot of calories. Some home cooks are able to make moderately healthy chow fun from scratch, but the majority of the dishes that are purchased in restaurants are not considered particularly healthful.
In the south of China, where the dish originates, noodle stalls and roadside food stands are popular places to find the "fun" preparation, with each vendor offering a slightly different twist.
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