P. F. Chang's China Bistro Szechwan Chicken Chow Fun

Name: P. F. Chang's China Bistro Szechwan Chicken Chow Fun
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 4 ounces ground chicken (cooked); 14 ounces chow fun noodles; 2 tablespoons minced scallions; 1 teaspoon minced garlic; 1 teaspoon chili paste; 1 teaspoon szechwan preserved vegetables; 2 tablespoons shredded black fungus mushrooms; 2 tablespoons soy sauce; 2 tablespoons vinegar; 2 tablespoons granulated sugar; 1 teaspoon oyster sauce; 1 teaspoon mushroom soy sauce; 2 tablespoons water

Submitted by Valerie-in-Florida

"I love anything PF Changs !"

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photo by confunkshunized_123

Ready In:: 30mins
Ingredients:: 13
Serves:: 2

ingredients

4 ounces ground chicken (cooked)
14 ounces chow fun noodles
2 tablespoons minced scallions
1 teaspoon minced garlic
1 teaspoon chili paste
1 teaspoon szechwan preserved vegetables
2 tablespoons shredded black fungus mushrooms
For Sauce
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons granulated sugar
1 teaspoon oyster sauce
1 teaspoon mushroom soy sauce
2 tablespoons water

directions

Separate the chow fun noodles and cover with plastic wrap until ready for service. Heat wok and add 2 teaspoons vegetable oil.
Stir fry garlic and chill paste for 5 to 7 seconds. Add ground chicken sear with garlic and chill paste.
Add black fungus mushrooms and sauce stir-fry briefly. Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil.
Serve into bowls or plates. Garnish with Szechwan preserved vegetables and minced scallions.

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Reviews

I really enjoyed the taste of this chow fun. It's a little spicy and it taste just right. My husband usually doesn't like chow fun but when I made this he liked it too. Thanks for the recipe!

chefp
I just know I'll double up the items for sauce because of the amount of noodles I used. And I fryed my noodles on the side to make them a little crispy like the ones I get from my favorite chinese restaurant. It was goodddd!!

Joe S.
Tina, I really don't understand how this can be all that healthy when the calories are so high.

Samissali
I will keep this one around! Really fast, tasty and heathy - can't beat that.

Tina in AZ

RECIPE SUBMITTED BY

Valerie-in-Florida

Stuart, Florida

I currently live in Jensen Beach Florida which is a great place to live. I moved here from Orlando many years ago to live the life of a beach bum and have gotten quite good at it. I am actually a Yankee, but more of a Floridian every day. I absolutely love cooking for myself and other people. I love most foods and I'll try just about anything. However, I draw the line at game meat, rabbit, and things of that sort. I am a Paralegal, but cooking is a passion of mine. I hope you enjoy my recipes !

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