Chow fun with black bean sauce is a classic Cantonese stir-fry featuring wide, silky rice noodles tossed with tender beef, crisp vegetables, and a savory, aromatic black bean sauce. This version is designed for home cooks, using a hot wok or skillet to achieve that coveted smoky flavor without a restaurant-grade burner. The combination of salty fermented black beans, garlic, and ginger creates a deeply satisfying sauce that clings beautifully to the noodles.
Ingredients
- 8 oz (225 g) dried wide rice noodles (chow fun noodles) or 1 lb (450 g) fresh
- 8 oz (225 g) flank steak or sirloin, thinly sliced against the grain
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) cornstarch
- 1 tsp (5 ml) vegetable oil, plus 2 tbsp (30 ml) for stir-frying
- 2 tbsp (30 g) fermented black beans, rinsed and coarsely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1/2 cup (120 ml) chicken or vegetable broth
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) dark soy sauce (or regular soy sauce)
- 1 tsp (5 g) sugar
- 1/2 tsp (2 g) white pepper
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 1 red bell pepper, thinly sliced
- 1 cup (70 g) snow peas or green beans, trimmed
- 4 green onions, cut into 2-inch (5 cm) pieces
Instructions
- Prepare the noodles: If using dried rice noodles, soak them in warm water for 20–30 minutes until pliable but still firm. Drain well. If using fresh, just rinse briefly and separate. Set aside.
- Marinate the beef: In a bowl, combine the sliced beef, soy sauce, cornstarch, and 1 teaspoon oil. Mix well and let marinate for 15 minutes while you prep the vegetables.
- Make the sauce: In a small bowl, stir together the broth, oyster sauce, dark soy sauce, sugar, and white pepper. Set aside.
- Heat the wok: Place a wok or large skillet over high heat until smoking. Add 1 tablespoon of oil and swirl to coat. Add the beef in a single layer. Sear for 1–2 minutes without moving, then stir-fry until just browned, about 1 minute more. Transfer to a plate.
- Stir-fry aromatics: Add the remaining 1 tablespoon oil to the wok. Add the black beans, garlic, and ginger. Stir-fry for 20–30 seconds until fragrant.
- Add vegetables: Toss in the bell pepper and snow peas. Stir-fry for 2 minutes until crisp-tender.
- Combine sauce: Pour the sauce mixture into the wok. Stir in the cornstarch slurry. Cook, stirring, until the sauce thickens, about 1 minute.
- Add noodles and beef: Return the beef and any juices to the wok. Add the noodles and green onions. Toss everything gently but thoroughly, using tongs or chopsticks, until the noodles are coated and heated through, about 2 minutes.
- Serve immediately: The noodles are best eaten right away while hot and slightly chewy.
Tips
- Noodle handling: Fresh chow fun noodles are ideal, but if using dried, do not over-soak—they should be soft but not mushy. If they stick while stir-frying, add a splash of water or broth.
- High heat is key: A screaming-hot wok gives the noodles that smoky “wok hei” flavor. If your stove doesn’t get very hot, cook in smaller batches to avoid steaming.
- Black beans: Rinse the fermented black beans well to remove excess salt. If you can’t find them, substitute 1 tablespoon of black bean garlic sauce, but reduce the soy sauce slightly.
- Protein swap: Chicken, pork, or tofu work well. Adjust cooking times accordingly—chicken and pork should reach an internal temperature of 165°F (74°C) for poultry and 160°F (71°C) for ground meats, checked with a food thermometer.
Serving Suggestions
Serve this chow fun as a complete meal, or pair it with a simple side of steamed bok choy or a light cucumber salad. It also goes well with egg rolls or spring rolls for a larger spread. For a family-style dinner, offer extra chili crisp or hot sauce on the side.
Variations
- Vegetarian: Omit the beef and use extra mushrooms or tofu. Replace the oyster sauce with vegetarian stir-fry sauce or mushroom sauce.
- Seafood: Use shrimp or scallops instead of beef. Cook them just until opaque and cooked through—shrimp should reach 145°F (63°C).
- Spicy: Add 1–2 teaspoons of chili garlic sauce or a chopped fresh Thai chili along with the aromatics.
- Extra vegetables: Feel free to add carrots, broccoli, or bean sprouts. Just adjust cooking times so they stay crisp.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, use a hot wok or skillet with a splash of water or broth to loosen the sauce, or microwave in 30-second bursts, stirring in between. Reheat until piping hot, at least 165°F (74°C). The noodles may soften slightly upon reheating, which is normal.
Frequently Asked Questions
What are chow fun noodles?
Chow fun noodles are wide, flat rice noodles, sometimes labeled as “ho fun” or “shahe fen.” They are soft, slippery, and slightly chewy. They are usually sold fresh in the refrigerated section of Asian markets, but dried versions are also available.
Can I use regular soy sauce instead of dark soy sauce?
Yes, you can use regular soy sauce, but the dish will be lighter in color and slightly less sweet. Dark soy sauce adds a rich caramel color and a deeper flavor. If you only have regular, add a tiny bit of molasses or brown sugar to mimic the color.
Why are my noodles sticking together?
This usually happens if the noodles are too wet or the wok isn’t hot enough. Make sure to drain the noodles well after soaking. Also, avoid overcrowding the wok—cook in batches if necessary. A little extra oil can help too.
Can I make this ahead of time?
Chow fun is best made fresh, but you can prep all the ingredients ahead. Slice the beef, chop the vegetables, and make the sauce up to a day in advance. Store them separately in the fridge. When ready to cook, just stir-fry everything quickly.
Is fermented black bean sauce the same as black bean garlic sauce?
Not exactly. Fermented black beans are whole, salted, and fermented soybeans. Black bean garlic sauce is a prepared condiment that includes black beans, garlic, and sometimes soy sauce. You can substitute, but adjust the salt in your recipe accordingly.
What protein goes best with this?
Beef is classic, but chicken, pork, shrimp, or tofu are all excellent. Just ensure any meat is cooked to its safe minimum internal temperature: poultry to 165°F (74°C), ground meat to 160°F (71°C), and whole cuts of beef or pork to 145°F (63°C) with a 3-minute rest.
Related
- Beef Chow Mein Fun Recipe (Crispy Noodles)
- Beef Fun Chow Recipe: Cantonese-Style Noodles
- Beef Chow Fun Hawaii Style: Easy Pan-Fried Noodles
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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