Chow Fun Noodles

This Hawaiian-style chow fun throws shrimp and sliced pork into a screaming-hot wok together, then loads up on vegetables and wide noodles for a dish that’s all about texture and speed. The seasoning mix leans on organic shoyu and a touch of aji chile for heat, keeping things simple so the shrimp and pork flavors come through clean.

Bean sprouts, slivered carrots, celery, and scallions go in with the noodles at the very end and cook for just two minutes. That’s it. You want them still crunchy and alive, not wilted into the background.

Toasted sesame seeds scattered on top add a nutty pop that ties the whole plate together. The cornstarch in the seasoning liquid creates just enough glaze to coat the noodles without making them heavy or gloppy.

Kitchen Tips

• Get the wok as hot as you can before adding the oil. Chow fun needs that aggressive sear to get any char on the noodles
• Cut the pork thin so it cooks at the same rate as the shrimp. Thick slices will still be pink when the shrimp are done
• Don’t stir constantly. Let the noodles sit against the hot wok for a few seconds to develop some color before tossing
• If you can’t find fresh chow fun noodles, wide rice noodles soaked in warm water work as a substitute

Variations

• Go all-shrimp or all-pork if you prefer a single protein
• Add Chinese broccoli (gai lan) or bok choy for a more traditional Cantonese take
• Toss in a scrambled egg broken into small curds for extra richness