Chicken Fried Rice Noodles with Black Bean Sauce (Chow Fun)

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There are countless amount of ways to prepare noodle dishes and they are yummy any way you prepare it.

One of my favorite noodle dishes is one that we used to order at that Cantonese restaurant when I was younger:  Chicken Fried Rice Noodles with Black Bean Sauce (Chow Ho Fun).

Making this dish at home means I can use much less oil and I add in much more veggies and less meat which also makes it a great dish for using up any leftover bits from the fridge.

I usually like using the fresh rice noodles (as pictured below) which can usually be found in the refrigerated section in most Asian markets.

If you can’t find the fresh noodles, then you can certainly use the dried packaged kind.

The fermented/preserved black beans give this dish a savory flavor with a hint of spice.

The saucy gravy gives the noodles a nice silky texture and with every slurp, they will just slide and melt into your mouth with every bite.

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Chicken Fried Rice Noodles with Black Bean Sauce (Chow Ho Fun)

Prep Time

20 mins

Cook Time

15 mins

Resting Time

30 mins

Total Time

1 hr 5 mins

 

This Chinese noodle dish is so easy to make and perfect for weeknight meals. Packed with veggies, noodles, meat, and sauce, this wholesome meal is filling and delicious!

Course: Main Course

Cuisine: Asian, Chinese

Keyword: chinese dinner recipe, chinese noodles, easy chinese recipe

Servings: 4 servings

Calories: 391 kcal

Ingredients

• 1/2 lb fresh Sa-Ho Fun Noodles or 3/4 bag of Dried Rice Noodles I used the fresh kind
• 1 lb chicken cubed
• 1 cup packed Shanghai Bok Choy diced and blanched
• 2 dried shiitake mushrooms softened, diced
• 1 small carrot diced
• 2 cloves garlic minced
• 1/2 tablespoon ginger minced
• 1 tablespoon dried fermented/preserved black beans
• 1/2 green onion finely chopped
• oil for frying I used olive oil

Chicken Marinade:

• 2 teaspoons corn starch omit if low carb
• 1 tablespoon soy sauce can substitute with coconut aminos or tamari
• 1 teaspoon brown sugar can substitute with coconut sugar
• 1 teaspoon fish sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon Chinese cooking wine

Sauce:

• 1 tablespoon corn starch or potato starch
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce can substitute with coconut aminos or tamari
• 1 teaspoon fish sauce
• 1 teaspoon dried fermented/preserved black beans
• 1 teaspoon brown sugar or sugar I used brown sugar
• 1/2 teaspoon dark soy sauce can substitute with coconut aminos or tamari
• 1/2 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1/2 teaspoon Chinese cooking wine
• salt and pepper to taste
• 1/4 cup water and reserve another 1/2 cup water to thin out the sauce

Instructions

1. Wash and drain the bok choy, trim and discard the ends. Boil some water with a dash of oil and salt in a large stir-fry pan or wok, place the bok choy in the boiling water for 1-2 minutes, drain water and rinse under cold water and set aside.
2. Soften the shitake mushrooms in a bowl of hot water for 1 minute, drain and discard water. Slice the mushrooms into bite-sized pieces.
3. Soften the preserved black beans in a bowl of warm water for 1 minute, drain and discard water. Mash the black beans with the back of a wooden spoon. Set aside.
4. Marinate the cubed chicken with the marinade ingredients. Set aside in the fridge for at least 30 minutes.
5. If using dry rice noodles, remove noodles from package and boil the noodles in a pan or wok as per package instructions or for 5-8 minutes until softened. Drain water and set aside. (Skip this step if using fresh)

6. After the chicken has marinated, heat your pan with some oil on medium, add the cubed chicken to the pan and stir for a few minutes until browned. Remove chicken and set aside on a plate.

7. Add the garlic to a fresh pan of a little bit of oil, stir-fry for 1 minute until fragrant, add the minced ginger, diced green onions, and shallot. Stir-fry for another minute.
8. Add the carrots, shitake mushrooms, and preserved black beans until the carrots soften up a little bit. Add vegetables and combine. Remove from pan and set aside.
9. Heat a little bit of oil, add the noodles and stir for about 2 minutes to separate the noodles but being careful not to break them apart too much. Remove from wok after the noodles are hot and set aside.
10. Combine all the sauce ingredients in a bowl and stir. Add sauce to empty wok on medium heat, stirring often so the sauce does not clump together. Once the sauce boils and thickens up, turn down heat and adjust seasoning. Add more water if the sauce is too thick.
11. Add the chicken and vegetables and mix well with the sauce. Pour over noodles. Serve immediately with rice or enjoy on its own.

Nutrition Facts

Chicken Fried Rice Noodles with Black Bean Sauce (Chow Ho Fun)

Amount Per Serving (1 bowl (1/4 recipe))

Calories 391 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 5g25%

Cholesterol 85mg28%

Sodium 876mg37%

Potassium 549mg16%

Carbohydrates 30g10%

Fiber 2g8%

Sugar 3g3%

Protein 25g50%

Vitamin A 2800IU56%

Vitamin C 29.1mg35%

Calcium 81mg8%

Iron 2mg11%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.