Occasionally, on hot, humid Chicago summer evenings when my mother was understandably not in the mood for cooking, she would send me out to a local Chinese restaurant for some ‘chow fun’. ‘Fun’ are freshly made soft, tender rice noodles which are usually combined with beef and bitter melon or beef and peppers. Either way, it was delicious. This is my vegetarian version of the dish. The texture of the noodles is a good contrast to that of the colourful, zesty peppers. Once the noodles are made, the rest is a simple stir-fry. Try adding chopped black beans as an experiment.
Cut the peppers into
Heat a wok or large frying-pan and add the oil. When moderately hot, add the garlic and stir-fry for about 30 seconds. Add the noodles, peppers, yellow bean sauce, soy sauce, rice wine, spring onions, stock and sugar, and stir-fry for about 3 minutes or until the peppers are thoroughly cooked. Turn out on a large serving platter and serve at once.
© 1995 Ken Hom. All rights reserved.