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Category: Chicken stirfry
Prep Time: Cook Time: Total Time:
Serves: 2
Ingredients
4 ounces ground chicken, cooked
14 ounces chow fun noodles (wide rice noodles sold at most Asian markets)
2 tablespoons scallions, minced
1 teaspoon garlic, minced
1 teaspoon chili paste
1 teaspoon Szechuan preserved vegetables
2 tablespoons black fungus mushrooms, shredded
Instructions
Sauce:
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.
serves 2
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P.F. Changs Szechwan Chicken Chow Fun
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Category: Chicken stirfry
Prep Time: Cook Time: Total Time:
Serves: 2
Ingredients
4 ounces ground chicken, cooked
14 ounces chow fun noodles (wide rice noodles sold at most Asian markets)
2 tablespoons scallions, minced
1 teaspoon garlic, minced
1 teaspoon chili paste
1 teaspoon Szechuan preserved vegetables
2 tablespoons black fungus mushrooms, shredded
Instructions
Sauce:
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.
serves 2
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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