Quick Chao Fen with Scallions and Peanuts

Similar variations of these fried rice noodles, or chao fen (aka ―chow fun‖), are invariably slurped up on the streets of Changsha, especially during the wee weekend hours. After midnight, when you’re starving and all the restaurants and bars have closed, there is no street food more satisfying. If possible, try to use fresh, wide rice noodles, available in the refrigerated or frozen food section of Asian markets, for this dish. Fresh or dried rice sticks, usually a bit wider than the standard stir-fry or linguine-style variety, will suffice.

MAKES 4 SERVINGS

8 ounces fresh or dried wide flat rice noodles, preferably 1⁄8 to 1⁄4 inch in width

1 tablespoon regular reduced-sodium soy sauce

1⁄2 tablespoon toasted (dark) sesame oil

1 teaspoon Chinese chili paste, or to taste

Salt and freshly ground black pepper, to taste

2 scallions, white and green parts, chopped

1⁄2 cup low-sodium vegetable broth

1 to 1 1⁄2 teaspoons dark soy sauce

1 1⁄2 tablespoons peanut oil

2 large cloves garlic, finely chopped

1⁄4 cup chopped fresh cilantro

2 tablespoons chopped roasted or whole fried peanuts (optional)

Bring a large pot of water to a boil over high heat. Add the noodles and cook according to package directions, stirring a few times, until just al dente (typically about 15 seconds for fresh noodles, 3 to 5 minutes for dried). Drain in a colander and rinse under cold running water until cool. Drain well.

In a small bowl, combine the regular soy sauce, sesame oil, chili paste, salt, and pepper; stir in half of the scallions and set aside. In another small bowl, combine the broth and dark soy sauce and set aside.

In a wok or large nonstick skillet, heat the peanut oil over medium heat. Add the garlic and cook, stirring constantly, 1 minute, or until softened and fragrant. Add the noodles and toss to coat with the oil, using a pair of chopsticks or fork to separate any clumps. Add the soy sauce–scallion mixture and cook, stirring and tossing constantly with a wide spatula, until noodles are heated through, about 2 minutes. Add the broth and dark soy sauce mixture, remaining scallions, and cilantro and cook, tossing constantly with the spatula, until most of the broth has been absorbed, 1 to 2 minutes. Serve at once, garnished with the peanuts, if using.

{PER SERVING} Calories 274 • Protein 2g • Total Fat 7g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 51g • Dietary Fiber 1g • Sodium 273mg

hancheng

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