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Nov 17, 2020

Crispy Garlic and Scallion Chow Fun

A sneaky way to get your vegetables, these simple noodles satisfy a craving for Cantonese comfort food in a healthy and delicious way the whole family will appreciate. The savory sauce and crunchy topping come together in minutes and add just the right amount of tasty texture to this high-protein dinner. Don’t be afraid to make a little extra—the leftovers are delicious the next day, and even taste good cold.

PREP TIME:

15 min.

COOK TIME:

14 min.

SERVES:

3 - 4

Ingredients
Supporting Ingredients
Directions
Step 1
  • In a small bowl, combine ingredients to make sauce. Set aside.
Step 2
  • Heat large pan on medium heat. Add 2 Tbsp neutral oil. Let the oil get hot and then add in shallots and white part of green onions. Let cook for about 3-4 minutes, stirring constantly.
Step 3
  • Next add in garlic and ginger, cook for another 2-3 minutes or until fragrant, constantly stirring so garlic doesn’t burn.
  • Mix in red pepper flakes and crushed black peppercorn. Let cook for about 1-2 minutes, making sure to continuously stir. You want to achieve a slight crispiness.
  • Remove from the pan before garlic burns.
  • Set aside.
Step 4
  • Add in 1 Tbsp neutral oil.
  • Add in ground venison.
  • Use your spatula to break it up and season with salt and pepper.
  • Let cook for about 5 minutes.
Step 5
  • Add in carrots, bell pepper and sauce.
  • Bring to a gentle simmer and then add in cooked noodles.
  • Mix well until noodles absorb sauce.
Step 6
  • Turn off heat.
  • Add in crispy topping (shallot, scallion, garlic, ginger).
Step 7
  • Drizzle sesame oil and top with green onions.
  • Serve and enjoy!


Supporting Recipes

Savory Sauce
Ingredients
  • 1/3 cup low sodium shoyu
  • 1 tbsp oyster sauce
  • 3 tbsp water
  • 1 tbsp coconut sugar
  • ½ tbsp chili garlic sauce (sambal oelek)
Directions
  • In a small bowl, combine ingredients to make sauce. Set aside.
Crunchy Topping
Ingredients
  • 4-5 cloves garlic, finely minced
  • 2 shallots (4 Tbsp), finely chopped
  • 2-3 tbsp white part scallions, chopped
  • 1 tbsp ginger, finely minced
  • ½ tsp red pepper flakes (omit or add more for heat preference)
  • ½ tsp black peppercorn, crushed (optional)
Directions
  • Heat large pan on medium heat. Add 2 Tbsp neutral oil. Let the oil get hot and then add in shallots and white part of green onions. Let cook for about 3-4 minutes, stirring constantly.
  • Next add in garlic and ginger, cook for another 2-3 minutes or until fragrant, constantly stirring so garlic doesn’t burn.
  • Mix in red pepper flakes and crushed black peppercorn. Let cook for about 1-2 minutes, making sure to continuously stir. You want to achieve a slight crispiness.
  • Remove from the pan before garlic burns.
  • Set aside.

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