Wednesday, February 15, 2012

Chow Fun ( Char me Katang)


1 lb of fresh flat rice noodle or dried noodle, if you use fresh noodle make sure you separate it. For the dried noodle soak for 15 minutes then cook in boiling water for 1 minute drain and set aside.

1 cup of sliced chicken, beef, pork, shrimp
2 eggs cook scramble and set aside
5 stalks of Chinese brocolli (katna) cut to 1 ½ inches piece (keep the stem and leave seperated)
1 small carrot sliced
4 cloves of garlic minced

Stir fry sauce
3/4 cup of chicken broth
1 T of Tapioca Starch
2 T of seasoning soy sauce
1 T of sugar
3 T of oyster sauce
Mix them all together and set aside.

Heat oil in none stick fry pan or wok till hot on medium heat.
Add garlic stir fry till brown
Add meat cook till almost done
Add Chinese brocolli,carrot stir fry (add the stem first then leaves when the stem is almost done) until tender
Add the noodle mix well
Then add sauce, quickly mix them together or else it will stick to the fry pan.
Dash of white pepper
Top with scrambled eggs.
Turn the heat off and serve hot with lemon wedge, chili sauce and soy sauce.


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    1. Thank you for this! My mom makes this all the time but by taste also, so it's hard for me to learn. I'm glad I have a recipe to start off with!

      I have a question though. Can I use cornstarch instead of tapioca starch?

  2. yes, you can use cornstarch if you like. tapioca starch make the stir fry clearer than cornstarch.

  3. Thank you so much for the delicious recipe, Ms. Tevy!