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TiNDLE CHOW FUN

TiNDLE CHOW FUN

BY CHEF ROCCO DISPIRITO

MAKES ONE PORTION

INGREDIENTS

TiNDLE AND MARINADE:

  • 4 oz. TiNDLE sliced
  • 1/8” thick by 2” long
  • 6 oz. fresh wide rice noodles
  • 1/4 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1 teaspoon vegetable oil
  • 1 teaspoon ginger juice

CHOW FUN:

  • 3 tablespoons vegetable oil
  • 4 scallions, split and cut into 3-inch pieces
  • 2 oz. onion, sliced
  • 2-3 oz. mung bean sprouts

CHOW FUN SAUCE:

  • 2 tablespoons Shao Xing wine
  • 1/2 teaspoon sesame oil
  • 2 teaspoons dark soy sauce
  • 2 tablespoons soy sauce
  • 1/8 teaspoon sugar salt and white pepper (to taste)

METHOD

Cut scallions and onions and set aside. Next combine the vegetable oil, soy sauces, sesame oil, wine and sugar and reserve in a squeeze bottle.

In a wok or non stick pan, over medium high heat, saute TiNDLE in the dry pan for 20-30 seconds until charred, then add a tablespoon of sauce from the squeeze bottle. Move TiNDLE rapidly coating it at the same time, remove TiNDLE and set aside.

Next allow the pan to heat up again and place onions in pan, let them char slightly, add another tablespoon of sauce before moving them around quickly, then add scallion bottoms to the onions and sauté for twenty seconds.

Next add fun noodles, try to spread them out as much as possible so they can also get a char on them. Add two more tablespoons of sauce, turn heat up to high, add sprouts and scallion tops, previously cooked TiNDLE and toss it all together. Adjust the seasoning with salt, white pepper and more sauce if needed and serve immediately.

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