These large rice noodles — additionally referred to as ho enjoyable — are springy, slippery and slightly chewy and, maybe most essential, they take in sauces so fantastically they find yourself turning into integral to the dish in a means that doesn’t appear to occur with lots of different noodles. I overindulge anytime noodles are concerned, however with Chinese language chow enjoyable dishes (and comparable Thai pad see ew), the quantity I eat is the quantity that’s in entrance of me. And that’s simply as properly, as a result of I by no means like them as a lot as leftovers, when the noodles are inclined to clump and get too gentle within the reheating.
Get the recipe: Vegetable Chow Enjoyable
I had by no means cooked these favourite noodles at residence till I noticed a recipe for Vegetable Chow Enjoyable in Maggie Zhu’s new e book, “Chinese language Homestyle.” For her tackle the Cantonese specialty, she neatly instructs you to barely undercook the dried noodles, so that they don’t get mushy when stir-fried with a bounty of greens and a wealthy, fragrant sauce. There are equal elements veggies and noodles within the dish, and apart from the sauce, a lot of the flavour comes from the liquid the mushrooms exude and the noodles drink up.
I purchased loads of additional noodles whereas searching for the dish, and I’m so glad I did, as a result of I’ve made Maggie’s tackle chow enjoyable a couple of extra instances since. Maybe even higher, I’ve gotten snug sufficient cooking them that I’ve thrown them into my off-the-cuff, clean-out-the-fridge stir-fries, too. Every time, they’ve made what was previous style like a favourite, arms down.
Get the recipe: Vegetable Chow Enjoyable
