I shop at my local Asian market about once a month. It’s a small store with only a few aisles, but it pretty much has all of my staples, whether they be pancit bihon, sauces or chili pastes, fermented shrimp, bao, lemongrass, or something other. Upon my recent visit, I decided to browse where a lot of locals where browsing, near the tofu. I’ll admit, I am not a tofu guy (but I could try it again), and as I looked at the various tofu, I noticed some noodles off to the side. A nice package of fresh, somewhat thick, almost a block full of noodles. Looking at the ingredients, and feeling the texture through the wrapper, I figured I could do something with these noodles. They are known as chow fun. Who knew.
I knew exactly what I was going to do with them, and that was to pretty much make a stir fry with some killer sauce, and some fresh peas and asparagus from the farmer’s market.
Let’s get started.
- 1 cup of pork loin, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp corn starch
- 2 tbspÂ Shao Hsing Rice wine
- 3 tbsp mushroom flavored dark soy sauce
- 1 cup sugar snap peas, cleaned
- 1 roma tomato, trimmed, and pulp removed
- 1 cup of asparagus, cut into 2 inch sections
- 1 tbsp ginger, minced
- 1 large shallot, diced
- 3 cloves of garlic, finely chopped
- 1 Thai chili pepper, smashed, whole
- 1 1/2 lbs of chow fun noodles, fresh, cut into 2 inch strips
- Canola oil
Mix the soy sauce, rice wine vinegar, and corn starch. Marinate the pork in this while you prepare the other ingredients.
Heat a large nonstick skillet on medium to high heat. Add about 1 tablespoon of oil to the skillet. Toss in the garlic, ginger, Thai chili, and shallots. Let these cook for a few minutes and take in the aroma.
Next toss in the pork and marinade, and raise the heat just a bit. Cook for a couple of minutes, then add in the peas, tomato, and asparagus. Give a good toss, then add in the mushroom soy sauce. This will add a richness and darkness to it. Let this continue to cook for a few minutes, then remove from the stove and place in a serving bowl.
Clean out the skillet.
Return the skillet back to the stove and bring back to a medium-high heat. Add about 2 tablespoons of canola oil and bring back to temperature.
Add in the chow fun noodles, and try to separate them with some wooden spoons, or tongs. Cook, undisturbed for a few minutes, then give a good toss, and cook another few minutes.
Add the pork and vegetable ingredients back into the skillet, giving a good toss to incorporate everything. Cook for another minute or two, and then you are ready to serve.
The flavor is out of this world. A soft and silky texture from the noodles is contrasted by the crunch of the asparagus and peas. Flavors of garlic, ginger, and a slight spice from the chili pepper have you coming back for more. This one is a real treat, and a great new experience if you have never cooked with fresh Chinese noodles. Enjoy!