Beef chow fun and beef chow mein are two beloved Cantonese stir-fried noodle dishes, but they differ in the noodles, sauce, and texture. Chow fun uses wide, flat rice noodles that are soft and silky, while chow mein uses thin wheat noodles that are crisp or chewy. This article breaks down the differences and gives you a solid recipe for each, so you can make both at home.
Ingredients
For Beef Chow Fun
- 8 oz (225 g) wide dried rice noodles (or 1 lb / 450 g fresh)
- 12 oz (340 g) flank steak or sirloin, sliced thin against the grain
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) dark soy sauce (for color; optional)
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sugar
- 1/2 tsp (2 g) white pepper
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tbsp (8 g) cornstarch
- 3 tbsp (45 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1-inch (2.5 cm) piece ginger, julienned
- 1 bunch scallions, cut into 2-inch pieces
- 1 cup (70 g) bean sprouts (optional)
For Beef Chow Mein
- 8 oz (225 g) fresh or dried thin wheat noodles (chow mein noodles)
- 12 oz (340 g) flank steak or sirloin, sliced thin
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (2 g) sugar
- 1/4 cup (60 ml) chicken or beef broth
- 1 tbsp (8 g) cornstarch
- 3 tbsp (45 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1 cup (70 g) shredded cabbage or bok choy
- 1 carrot, julienned
- 1/2 cup (40 g) snow peas (optional)
Instructions
Beef Chow Fun
- Soak the dried rice noodles in warm water for 20–30 minutes until pliable but not mushy. Drain well. If using fresh noodles, just separate them gently.
- In a bowl, combine the beef with soy sauce, dark soy (if using), oyster sauce, sugar, white pepper, Shaoxing wine, and cornstarch. Mix well and let marinate for 15 minutes.
- Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer and sear for 1–2 minutes per side until browned but not fully cooked. Remove and set aside.
- Add another tablespoon of oil to the wok. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- Add the noodles and toss gently. Stir-fry for 2–3 minutes, letting them get slightly charred in spots.
- Return the beef to the wok, add scallions and bean sprouts (if using). Toss everything together for another 2 minutes until the beef is cooked through and the noodles are heated.
- For food safety, ensure the beef reaches a safe minimum internal temperature of 145°F (63°C) as per USDA FSIS guidelines. Use a food thermometer to check.
- Serve immediately.
Beef Chow Mein
- Cook the noodles according to package instructions until just al dente. Drain, rinse with cold water, and toss with a little oil to prevent sticking.
- In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, broth, and cornstarch. Set aside.
- Heat 1 tablespoon of oil in a wok over high heat. Add the beef and sear until browned, about 2 minutes per side. Remove and set aside.
- Add another tablespoon of oil. Add garlic, cabbage, carrot, and snow peas (if using). Stir-fry for 2–3 minutes until vegetables are crisp-tender.
- Add the noodles and the sauce mixture. Toss well to coat everything evenly.
- Return the beef to the wok and stir-fry for another 2 minutes until the sauce thickens and the beef is cooked through. Check that the beef reaches 145°F (63°C) with a food thermometer (USDA FSIS safe minimum).
- Serve hot.
Tips
- Noodle handling: For chow fun, avoid over-soaking the rice noodles—they should be soft but still hold their shape. For chow mein, rinse the cooked wheat noodles in cold water to stop cooking and remove excess starch.
- High heat is key: Both dishes need a very hot wok or skillet to get that smoky “wok hei” flavor. If your pan isn’t hot enough, the noodles will steam instead of fry and turn mushy.
- Substitutions: No Shaoxing wine? Use dry sherry or a splash of rice vinegar. No oyster sauce? Use hoisin sauce mixed with a little soy sauce. For gluten-free, use tamari and ensure your noodles are rice-based.
- Common mistake: Overcrowding the pan. Cook the beef in batches if needed to get a good sear, not a gray stew.
Serving Suggestions
Serve both dishes as a main course with a side of steamed bok choy or a simple cucumber salad. For a more substantial meal, add a fried egg on top or serve with spring rolls. These noodles are also great with a drizzle of chili oil or sriracha for heat.
Variations
- Chicken or pork: Swap beef for chicken (cook to 165°F / 74°C) or pork (cook to 145°F / 63°C). Adjust cooking times accordingly.
- Vegetarian: Use tofu or mushrooms instead of beef. Add extra vegetables like bell peppers, broccoli, or snap peas. Use vegetable broth and omit oyster sauce (use mushroom sauce instead).
- Spicy: Add 1–2 tablespoons of chili paste or sambal oelek to the sauce for a kick.
- Crispy chow mein: For a classic American-Chinese style, press the cooked noodles into a pancake shape in the pan and fry until crispy on both sides, then top with the beef and vegetables.
Storage and Reheating
Both dishes can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, use a hot wok or skillet with a splash of water or broth to refresh the sauce. Microwave reheating works but will make the noodles softer. For best texture, reheat in a pan over medium-high heat for 3–5 minutes, stirring often.
Frequently Asked Questions
Can I use the same noodles for both dishes? No, they are different. Chow fun uses wide rice noodles (often labeled “ho fun” or “shahe fen”), while chow mein uses thin wheat noodles. Using the wrong noodle will change the dish significantly.
Why are my rice noodles sticking together? This usually happens when they are over-soaked or not drained well. Toss them with a little oil after soaking, and make sure your wok is very hot before adding them.
Can I make these ahead of time? Yes, but the noodles will absorb sauce and soften. It’s best to cook fresh and reheat with a bit of added liquid. They are still tasty as leftovers but not as crisp.
What is the best beef cut for stir-fry? Flank steak, sirloin, or ribeye are great choices. Slice thinly against the grain to keep it tender.
Is there a gluten-free option? Use rice noodles for chow fun (they are naturally gluten-free) and tamari instead of soy sauce. For chow mein, look for gluten-free wheat noodles or use rice vermicelli.
Can I freeze these dishes? Yes, you can freeze for up to 2 months, but the texture of the noodles will degrade. Thaw in the fridge overnight and reheat in a hot pan.
Related
- Dry Brining a Turkey Overnight for Juicy, Crisp Results
- Dry Brining Chicken Breast for Juicy, Well-Seasoned Meat
- Dry Brining a Chicken for Juicy Meat and Crisp Skin
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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