Today is the Lunar New Year and marks the beginning of the year of the Horse (my mother and sister are both horses!).
Every year my family gathers at my paternal Grandmother’s house to eat a delicious new year’s feast. The new year menu always kicks off with multiple roast ducks, chop suey-style vegetables, rice, sin choy, roast pork, duck liver potato stuffing, chow fun, all followed by guava chiffon pie. This year my grandmother was thinking about not making chow fun since the noodles are hard to procure where she lives. The thought of a new year celebration without chow fun kicked my butt into gear and I set about testing some chow fun recipes.
This recipe is a result of a few different recipes that I tried out, including Viet World Kitchen, Hawaii’s Best Local Dishes by Jean Watanabe Hee, Clara Tom’s Old Fashioned Method of Cantonese Chinese Cooking, and 50th Anniversary Best of Our Favorite Recipes 1946-1996 (Maui Cookbook). With, of course, some suggestions from my dad.
I found the noodles in the refrigerated section of my local Chinese supermarket, Great Wall. The noodles I prefer are made by China Boy in Washington, DC. Usually the noodles are steamed or baked for a little to help loosen them up, but I found I didn’t need to do this and it was quite easy to separate them when I got the hang of it.
I am the most happy with the version pictured above. Since I made so many versions during recipe testing, I’m hesitant to provide exact measurements on the sauce. It’s really up to you and your preference on spiciness, saltiness, and oil content. This is a lot less greasy than when I order it out in restaurants, which means it’s easier to enjoy a larger portion.