INGREDIENTS
- 8 oz mung bean sprouts
- 2 sweet onion, sliced
- 4 stems scallions
- 6 oz shiitake mushroom, thinly sliced
- 14 oz chow fun rice noodles (Hu Tieu)
- Pinch black pepper
- Protein: 6 oz chicken breast or pork tenderloin or skirt beef , thinly sliced
- 1 tsp low-sodium soy sauce
- 1 tbsp and 1 tsp dark soy sauce (Kwong Hung Feng sauce), divided
- 1 tsp seasoning sauce (Golden Mountain)
- 1 tsp oyster sauce (optional)
- 1 tsp hoison sauce
- 1 tsp baking soda (optional)
- 1+1/2 tsp cornstarch
- 1/2 tsp sugar
- 1/2 tbsp vegetable cooking oil
- 1 tsp sesame oil
- 1 tbsp fresh garlic, minced
DIRECTIONS
- 1.Prepare mung bean sprouts. Rinse with cold water, drain and cut both ends.
- 2.Cut sweet onions into strips.
- 3.Cut scallions into 1" pieces in length. Split pieces into halves.
- 4.Prepare stir-fry sauce per steps below.
- 5.Separate chow fun rice noodles into individual pieces.
- 6.Using a mixing bowl, add thinly sliced protein (chicken or pork or beef), 1 tsp soy sauce, 1 tsp dark soy sauce, 1 tsp oyster sauce (optional), 1 tsp hoison sauce, 1/2 tsp baking soda, 1+1/2 tsp corn starch, 1/2 tsp sugar, 1/2 tbsp oil, 1 tsp sesame oil. Mix well. Set aside for 30 minutes.
- 7.Using a non-stick frying pan or wok, heat up oil over high heat. Add minced garlic and cook until golden brown. Add protein (chicken or pork or beef) and partially cook for 1-2 minutes. Add sliced and shiitake mushroom onions to skillet. Mix with chicken and transfer mixture into a large mixing bowl. Set aside.
- 8.Using same frying pan, heat up oil over medium heat. Add chow fun rice noodles and stir-fry sauce. Add stir-fry sauce from Step 4. Fluff noodles into sauce and mix well.
- 9.Add back partially cooked protein (chicken or pork or beef) and cook for 1 minute. Add sprouts, sliced green scallions to noodles. Add pinch of black pepper and sugar to taste. Final toss and serve while hot.