There are two types of Chow Ho Fun (stir-fried wide rice noodle): dry and wet. Personally, I liked the formal better. The ingredients include beef or shrimps, bean sprouts, onions, etc. The pictures above clearly suggested I made the shrimp version of Chow Ho Fun. I think I forgot about the bean sprouts and used yellow and red peppers instead. LOL
The trick for a good Chow Ho Fun is to massage the rice noodle on a cutting board so that the noodles are separated as much as possible. To help the shrimps to stay juicy and tender, cornstarch is added to them. For details, please follow the instructions from the youtube video below.
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