Apparently there is a tradition of American Hews eating Chinese Food on Christmas. I never did until I ended up in 29 Palms, California on Christmas and the Chinese restaurant was pretty much the only thing open within a 200 mile radius. But to continue the tradition, I made Chow Fun, which is one of my favorite things, but for some reason never tried to make it myself.
4 oz ham
12 oz package chow fun noodles
6 cloves garlic, chopped fine
2 red Thai chilies, thinly sliced
3 slices ginger, minced
1 rib celery
2 TB Soy sauce
1 TB Mirin
1 TB Chile paste with garlic
1 TB Oyster sauce
2 TB peanut oil
1 star anise
1 dried red chile
1. Mix the sauce ingredients in a small bowl
2. Chop the garlic, ginger, chilies, and celery and set aside
3. Prep all the other ingredients, heat oil in wok with a star anise and dried red chile to flavour oil until browned. Remove spices and heat until oil is almost smoking.
4. Add garlic, ginger, chilies, celery, and meat to hot wok. Swish around until coated with oil then dump in noodles and stir fry.
5. After noodles have got a bit of char on them, add sauce and scallions, cook until well coated and heated through.
6. Remove from heat, drizzle with sesame oil, and serve.
1. I used leftover Hannukah Ham, but shrimp, chicken, beef, or just veggies would also work just fine. I didn’t measure, just throw in a handful. More if this is a main course, less if serving as side dish with other meat dish.
2. I ended up with wheat noodles, but the rice ones are traditional
3. All measurements are approximate, adjust to taste