What ingredients should I use for Chow Fun — Chinese-Hawaiian Wide Noodles?

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STI.01.0001 Hawaiian

Chow Fun — Chinese-Hawaiian Wide Noodles

Stir-Fried Noodle

Chow Fun — Chinese-Hawaiian Wide Noodles

One of 208 entries · Pacific Migration Trail

I · Origin

Chinese-Hawaiian

II · Description

Chow fun (wide, flat rice noodles stir-fried with beef, bean sprouts, green onion, and soy sauce) is the Chinese-Hawaiian noodle dish that parallels saimin. Where saimin is soup, chow fun is dry stir-fry. The technique demands a screaming-hot wok and confident, fast cooking — the noodles must achieve wok hei (the charred, smoky flavour from the wok) without becoming mushy. In Hawaiʻi, chow fun is served at plate lunch counters, Chinese restaurants, and food trucks.

I General II Preparation III Chef Philosophy IV Hawaiian Proteins Mains V Wet Heat VI Deep Water Bottomfish VII Foundational Technique Earth Oven VIII Fried Dough IX Frozen Dessert X Hawaiian Shellfish

V · Quality Hierarchy

EXCEPTIONAL: Wide rice noodles stir-fried in a very hot wok with sliced beef, bean sprouts,…

VI · Sensory Tests

visual: wide, slightly charred noodles with beef and bean sprouts. Aroma: wok hei, soy, seared beef. Texture: silky noodles with slight…

VII · Where the Dish Lives or Dies

The wok temperature. The wok must be smoking hot before the noodles go in. Any lower and the noodles steam rather than sear, producing a…