Above/featured: MSP, USA version – 10 Mar 2019 (X70).
Thanks to the wok from San Francisco’s The Wok Shop, I’ve had a few years of beating down and “seasoning” my cast-iron circular-bottom ear-handled wok. I’ve made the following “chow fun” (炒粉, wok-fried rice noodle) a lot, because the following recipe provides plenty of leftovers, which reheat very well.
On my year of RTW travel, my trusty wok is in storage, but I’ve had occasion to make my chow fun for a number of friends while I’ve been out and about on the road. It was time I put the recipe to electronic form.