Malaysian Chow Fun Recipe

Rice noodles: These are the base of the dish and provide a chewy texture that absorbs the flavors of the sauce.

Chicken breast: Thinly sliced to cook quickly and evenly, adding protein to the dish.

Bean sprouts: Add a fresh, crunchy texture to the stir-fry.

Soy sauce: Provides a salty, umami flavor that enhances the overall taste.

Oyster sauce: Adds a rich, savory depth to the dish.

Garlic: Minced and stir-fried to release its aromatic flavor.

Vegetable oil: Used for stir-frying the ingredients, ensuring they cook evenly and don't stick to the wok.

When stir-frying the rice noodles, ensure they are well-soaked and pliable to prevent them from breaking apart. Use a high heat to achieve a good wok hei, which imparts a smoky flavor to the dish. Keep the bean sprouts crunchy by adding them at the very end of the cooking process.

• rice noodles - Substitute with fettuccine: Fettuccine has a similar texture and can absorb sauces well, making it a good alternative.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that can absorb flavors from the sauces and spices.

• bean sprouts - Substitute with julienned carrots: Julienned carrots provide a similar crunch and a slightly sweet flavor.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a sweet and savory profile that can mimic the depth of oyster sauce.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that enhances the overall taste of the dish.

• Allow the Malaysian chow fun to cool completely before storing. This helps prevent condensation, which can make the noodles soggy.
• Transfer the chow fun to an airtight container. Make sure to use a container that is just the right size to minimize air exposure.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will meld together, making it even more delicious.
• For longer storage, place the chow fun in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container or bag with the date so you can keep track of its freshness.
• When ready to reheat, thaw the chow fun in the refrigerator overnight if frozen.
• Reheat in a wok or large skillet over medium heat. Add a splash of water or broth to help loosen the noodles and prevent them from sticking.
• Stir-fry until the chow fun is heated through, adding a bit more soy sauce or oyster sauce if needed to refresh the flavors.
• Avoid microwaving as it can make the noodles rubbery and unevenly heated.

• For the stovetop method, heat a non-stick skillet over medium heat. Add a splash of vegetable oil to prevent sticking. Toss in the leftover Malaysian Chow Fun and stir-fry for about 3-5 minutes until heated through. This method helps maintain the noodles' texture and flavor.
• If using a microwave, place the Malaysian Chow Fun in a microwave-safe dish. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating. Be cautious not to overheat, as the noodles can become mushy.
• For oven reheating, preheat your oven to 350°F (175°C). Spread the Malaysian Chow Fun evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until thoroughly heated. This method is great for reheating larger portions.
• If you have an air fryer, preheat it to 350°F (175°C). Place the Malaysian Chow Fun in the air fryer basket in a single layer. Heat for 3-5 minutes, shaking the basket halfway through. This method can give a slight crispiness to the noodles.
• For a steamer method, place the Malaysian Chow Fun in a heatproof dish and set it in a steamer basket over boiling water. Cover and steam for about 5-7 minutes until heated through. This method helps retain the noodles' moisture and prevents them from drying out.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: A sharp tool for slicing the chicken breast thinly and mincing the garlic.

• Cutting board: A sturdy surface for safely chopping and preparing ingredients.

• Measuring spoons: Tools for accurately measuring the soy sauce, oyster sauce, and vegetable oil.

• Mixing bowl: A bowl for soaking the rice noodles in warm water before cooking.

• Colander: A tool for draining the soaked rice noodles.

• Tongs: Handy for tossing and mixing the noodles and other ingredients in the wok.

• Serving plate: A plate for presenting the finished dish.

Prep ingredients ahead: Slice the chicken breast and mince the garlic the night before to save time.

Use pre-soaked noodles: Buy pre-soaked rice noodles to skip the soaking step.

High heat cooking: Ensure your wok is hot before adding ingredients to speed up cooking.

Ready sauces: Measure out the soy sauce and oyster sauce in advance.

Quick stir-fry: Keep all ingredients within reach to make the stir-fry process seamless.