CHOW FOON RECIPES

Steps:

• Bring a large pot of water to boil
• While water boils, whisk up sauce in a bowl
• Cook noodles to package directions and leave in strainer, then rinse in hot water to loosen when ready to toss with chicken
• Season sliced chicken with salt and white pepper or fine black, place in bag or bowl and add about ¼ to ? cup of the sauce and marinate the chicken for about 5 minutes
• Heat a large skillet over high heat with 2 tablespoons oil, 2 turns of the pan
• Add the chicken in one layer to hot oil and brown, then remove to platter, cooking in batches if needed
• Add remaining oil and stir-fry the peppers, bok choy white bottoms and scallion whites, 2 to 3 minutes, add sauce, chicken and half the bean sprouts, bok choy greens, half the scallion greens and the noodles, combine
• Place noodles in bowls and top with sesame seeds, dot with hot sauce and garnish with remaining scallion greens and sprouts

Steps:

•  If you use fresh noodle make sure you separate it. For the dried noodle soak for 15 minutes then cook in boiling water for 1 minute drain and set aside.
• Heat oil in none stick fry pan or wok till hot on medium heat.
• Add garlic stir fry till brown
• Add meat cook till almost done
• Add Chinese broccoli, carrot stir fry (add the stem first then leaves when the stem is almost done) until tender
• Add the noodle mix well
• Then add sauce, quickly mix them together or else it will stick to the fry pan.
• Dash of white pepper
• Top with scrambled eggs.
• Turn the heat off and serve hot with lemon wedge, chili sauce and soy sauce.