Sometimes the smallest things take up the most room in your heart.
This traditional Cantonese dish is an island favorite. It’s served all around town, though my favorite still remains Wailuku Hongwanji Mission’s chow fun at the Maui County fair. This is a great weeknight dinner, as it’s loaded with veggies and flavors, and it doesn’t get much easier than stir-fried noodles.
- 2 tablespoons neutral oil
- 3 celery stalks, thinly sliced on the bias
- 2 carrots, peeled and julienned
- 1 small Maui or yellow onion, peeled and thinly sliced
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, peeled and minced
- 6 ounces snow peas, ends trimmed, julienned
- 6 ounces bean sprouts
- 12 ounces Char Siu Pork , julienned
- 4 green onions, green parts only, cut into 1- to 2-inch pieces
- 1 pound fresh chow fun noodles, or one 7-ounce package dried chow fun noodles, cooked until al dente
- 2½ tablespoons oyster sauce
- 2½ tablespoons soy sauce (shoyu)
In a large wok or wide skillet, heat 1½ tablespoons of the oil over medium heat until shiny and shimmering. Add the celery, carrots, and Maui onion, season with salt and pepper to taste, and stir-fry until the vegetables are tender, 6 to 8 minutes. Remove the veggies from the pan and set them aside.
Add the remaining ½ tablespoon oil to the pan and stir-fry the garlic, snow peas, bean sprouts, and char siu, seasoning with salt and pepper to taste, for 2 to 3 minutes, until the vegetables are tender. Remove from the pan and set aside with the other stir-fried veggies. Add the green onions and noodles to the pan and toss with the oyster sauce and soy sauce. Add all the reserved stir-fried items back to the pan and toss together, adjusting the seasoning as needed. Serve warm.