Gordon Lum makes his popular Chinese look funn noodles with chicken – look funn is similar to chow fun but it comes in flat sheets and is cut into thin noodles. The texture is a little more tender than chow fun noodles.
Gordon Lum’s Chicken Look Funn With Chinese Noodles
- 6 sheets plain look funn (5 pounds), sliced into noodles
- 3 chicken thighs, boned and sliced thin
- 0.5 lbs green beans (or Chinese peas, sweet peas), sliced
- 0.5 lbs carrots, julienned
- 1 lb bean sprouts
- 4 tablespoons mushroom Aloha shoyu soy sauce
- Hawaiian salt
- Chinese parsley or green onions garnish (optional)
- 2 tablespoons oyster sauce
- 2 tablespoons Aloha Aloha shoyu
- 1 teaspoons Hawaiian salt
- 1 tsp sesame seed oil
- 1 tsp liquor (whiskey, sake, sherry, etc.)
- 2 Tbsp vegetable oil
- 0.5 tsp sugar
- 0.5 inch ginger smashed
- 2 cloves garlic smashed
- Rinse then dry the boned chicken thighs and slice thinly.
- Combine the marinade and add the chicken.
- Mix well and refrigerate for 30 minutes or as long as overnight.
- Heat the oil in a wok or a large pot.
- Remove the ginger and garlic from the marinade and sear in hot oil for 30 seconds and then discard.
- Sear the chicken in a wok/large pot and remove the chicken from the heat when it is 70-80% cooked.
- Add a tablespoon of oil and sear the beans and carrots.
- Add a pinch of Hawaiian salt and a dash of sesame seed oil.
- Saute for 2 minutes. Add the chicken back and mix for 1 minute.
- Add the sliced look funn and mix constantly while slowly adding the mushroom shoyu until the look funn is between a light and medium brown in color.
- While still mixing, sprinkle in 2 teaspoon of Hawaiian salt. Taste and add more Hawaiian salt only if needed.
- Add the bean sprouts and mix until the bean sprouts just begin to wilt but are still slightly crisp.
- Turn off the heat and transfer the look funn to a large bowl. Garnish with Chinese parsley and/or green onions and serve.