P.F. Chang's China Bistro Szechwan Chicken Chow Fun


  • 4 oz ground chicken (cooked)
  • 14 ounces chow fun noodles (wide rice noodle that is sold fresh in 16 ounce to 32 ounce packages at most Oriental markets)
  • 2 Tbsp minced scallions
  • 1 tsp minced garlic
  • 1 tsp chili paste
  • 1 tsp Szechwan preserved vegetables
  • 2 Tbsp shredded black fungus mushrooms

Sauce Ingredients:

  • 2 Tbsp soy sauce
  • 2 Tbsp vinegar
  • 2 Tbsp granulated sugar
  • 1 tsp oyster sauce
  • 1 tsp mushroom soy sauce
  • 2 Tbsp water


Separate the chow fun noodles and cover with plastic wrap until ready for service. Heat wok and add 2 tsp vegetable oil. Stir fry garlic and chill paste for 5 to 7 seconds. Add ground chicken sear with garlic and chill paste. Add black fungus mushrooms and sauce stir-fry briefly. Separate the noodles and drop into the wok while you are mixing a handful at a time. Continue cooking until the noodles have absorbed all the flavors and are hot. Finish with sesame oil.

Serve into bowls or plates. Garnish with Szechwan preserved vegetables and minced scallions.

Makes 2

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