Seafood Chow Ho Fun

The staple course is served in any Chinese meal consists of either rice or noodles, and noodles are my favorite. So, I decided to try to cook this Seafood Chow Fun.
Chow is referred to a Chinese cooking method, which is "to stir fry", and fun is a type of Chinese noodles made from rice. So, chow fun is stir fry rice noodles.
There are two main types of fun noodles, including “Ho Fun” or Shahe fen that is white in color, broad and somewhat slippery. Ho fun is normally stir fried with meat and vegetable ingredients in a dish called chow fun, which is a typical recipe in Cantonese cuisine.  Sometimes soy sauce or black bean sauce will be added to enhance the flavor. They are purchased fresh in strips or sheets, and then sliced into strands before cooking or just follow the package instructions.
However, the second type of fun noodles is rice vermicelli, also named “Mein Fun”. It is a thin noodle and sold dried in packages or in bunches in any supermarket. It can be stored for a long time, and softened until soft while cooking, yet ho fun is wide, white color and sold fresh in packages or refrigerated, but can’t be stored for no longer than two days, and it is much easier to find in local markets.
In this recipe, I used Ho Fun noodles. I prefer these noodles over the thin noodles because of its freshness, and when combined with fresh vegetables and seafood, it sounds very healthy and savory.

Ingredients:

• 2 pkgs. Chow Ho Fun Noodles
• 1 lb. Shrimps (cleaned and shelled)
• 1 lb. small Scallops
• 1 cup Carrots (thinly sliced)
• 1 cup Celery (thinly sliced)
• 1 cup Chinese Peas (cleaned)
• 3 cups Bean Sprouts
• 1 small Green Pepper (thinly sliced)
• 1/4 cup Green Onion (chopped)
• 1 medium Onion (sliced)
• 1 pc. thumb-sized Ginger (minced)
• 2 cloves Garlic (minced)
• 4 tbsp. Oyster Sauce
• 2 tbsp. Soy Sauce
• 2 tbsp. Shaoxing rice wine or dry sherry
• 4 tbsp. Water
• 1 tbsp. Canola Oil
• 3 tbsp. Sesame Oil 
• Salt and Pepper to taste 
  

Let's Cook!

1.  Separate the noodles into strips. Some may break into shorter lengths. Set aside on a plate.
2. In a small bowl, stir together the white pepper, sugar, soy sauce, rice wine, oyster sauce, and water.
3.  Heat a large wok or nonstick skillet over high heat.  Swirl in 1 tablespoon of oil, then add the garlic, onion and ginger. Stir-fry for 15 seconds, until aromatic. 
4. Add the shrimps and scallops and season with salt and pepper. Stir well and cook for 3-4 minutes. Remove from heat and set aside.
5.  Reheat the pan over high heat, swirl in the sesame oil, then add the noodles, spreading them out to a thick layer. Sear, undisturbed for 1 minute, until a tad crusty. 
6. Put in carrots, celery, green pepper, Chinese peas and bean sprouts, then thoroughly toss the stir-fry for 1 minute, until the sprouts have slightly softened. Some noodles may stick to the pan.
7. Return the stir-fried seafood and any juices and add the green onion. Stir to combine. 
8. Pour in the seasoning liquid. Stir-fry for 1 minute to heat through and finish cooking the seafood. 
9.  Place in a serving platter and serve immediately.
10. Share and enjoy!