Chow fun, also known as ho fun or shahe fen, are wide, flat rice noodles with a delightfully chewy, slippery texture. This Cantonese-style stir-fry is a classic takeout favorite, featuring tender noodles tossed with beef or chicken, crisp vegetables, and a savory soy-based sauce. It comes together quickly in a hot wok, making it a perfect weeknight dinner that’s far more satisfying than delivery.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (or 8 oz / 225 g dried)
- 8 oz (225 g) flank steak or boneless chicken breast, thinly sliced
- 2 tbsp (30 ml) soy sauce, divided
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) dark soy sauce (for color, optional)
- 1 tsp (5 g) sugar
- 1/2 tsp (2 g) white pepper
- 2 tbsp (30 ml) vegetable or peanut oil, divided
- 2 cloves garlic, minced
- 1/2 cup (75 g) sliced onion
- 1 cup (100 g) broccoli florets, cut small
- 1/2 cup (60 g) sliced bell pepper
- 2 green onions, cut into 2-inch pieces
- 1/4 cup (60 ml) chicken or vegetable broth
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
Instructions
- Prepare the noodles: If using fresh noodles, gently separate them with your fingers. If using dried, soak in hot water according to package directions until pliable but still firm, then drain and set aside.
- Marinate the protein: In a bowl, toss the sliced beef or chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and a pinch of white pepper. Let sit for 15 minutes while you prep vegetables.
- Make the sauce: In a small bowl, combine remaining 1 tbsp soy sauce, oyster sauce, dark soy (if using), sugar, white pepper, and broth. Stir until sugar dissolves. Set aside.
- Cook the protein: Heat a wok or large skillet over high heat until smoking. Add 1 tbsp oil, then add the meat in a single layer. Cook without moving for 1–2 minutes until browned, then stir-fry for another 1–2 minutes until just cooked through. For beef, remove when it reaches 145°F (63°C) for medium-rare (USDA FSIS safe minimum for whole cuts); for chicken, cook to 165°F (74°C). Transfer to a plate.
- Stir-fry the vegetables: Add remaining 1 tbsp oil to the hot wok. Add garlic and onion, stir-fry for 30 seconds. Add broccoli and bell pepper, stir-fry for 2–3 minutes until crisp-tender.
- Add the noodles: Add the noodles to the wok, tossing to combine with vegetables. Pour the sauce over everything, and stir-fry for 1–2 minutes, letting the noodles absorb the sauce.
- Thicken and combine: Push noodles to one side, pour the cornstarch slurry into the sauce puddle, and stir quickly to thicken. Then toss everything together, add green onions, and return the cooked meat to the wok. Stir-fry for another minute until well-coated and hot.
- Serve immediately: Divide among plates and enjoy hot.
Tips
- Use high heat: Chow fun needs a screaming-hot wok to get that smoky “wok hei� flavor. If your stove doesn’t get very hot, cook in batches to avoid overcrowding.
- Don’t soak fresh noodles too long: They should be just pliable, not mushy. Over-soaking makes them fall apart during stir-frying.
- Substitute protein: Shrimp, pork, or tofu work great. If using shrimp, cook until pink and opaque (145°F / 63°C). For tofu, press it dry and pan-fry before adding.
- Make it vegetarian: Use mushroom-based oyster sauce or hoisin sauce, and vegetable broth. The flavor will be slightly sweeter but still delicious.
Serving Suggestions
Serve chow fun as a complete meal on its own, or alongside other Cantonese dishes like egg rolls, wonton soup, or a simple cucumber salad. For a heartier spread, pair with steamed dumplings or spring rolls. Garnish with extra sliced green onions and a drizzle of chili oil for heat.
Variations
- Beef Chow Fun (Dry-fried style): Use only beef, bean sprouts, and green onion, and skip the sauce – just season with soy and dark soy. This is the classic Cantonese version.
- Chicken and Broccoli Chow Fun: Use chicken breast and increase broccoli to 1 1/2 cups. Add a splash of sesame oil at the end.
- Spicy Chow Fun: Add 1–2 tsp chili garlic sauce or sriracha to the sauce, or toss in fresh Thai chilies with the garlic.
- Seafood Chow Fun: Use a mix of shrimp and scallops; cook them quickly and add at the end to avoid overcooking.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in a hot wok or skillet with a splash of water or broth to rehydrate the noodles, or microwave in 30-second bursts. The noodles may stick together when cold – that’s normal. For best texture, reheat in a pan over medium-high heat until heated through (165°F / 74°C for leftovers).
Frequently Asked Questions
Can I use dried rice noodles instead of fresh? Yes, soak them in hot water (not boiling) for 20–30 minutes until pliable but still firm. Drain well before stir-frying. They won’t be as silky as fresh, but they work.
Why do my noodles stick together? Fresh noodles often clump if not separated before cooking. Gently pull them apart with your fingers, and make sure your wok is very hot with enough oil. Also, avoid adding too much sauce at once – it can make them gummy.
Can I make this ahead of time? Chow fun is best eaten immediately, as the noodles absorb sauce and become soft. If you must prep ahead, cook the meat and vegetables, store separately, and stir-fry with noodles when ready to serve.
What is dark soy sauce and can I skip it? Dark soy sauce is thicker, sweeter, and darker than regular soy, giving the noodles their characteristic color. If you don’t have it, use regular soy sauce and add a tiny bit of molasses or brown sugar for color and depth.
Is chow fun gluten-free? Rice noodles are gluten-free, but soy sauce and oyster sauce contain wheat. Use tamari or coconut aminos and a gluten-free oyster sauce (or mushroom sauce) to make it gluten-free.
Can I use other vegetables? Absolutely. Bok choy, carrots, snap peas, or mushrooms all work well. Just cut them into small, uniform pieces so they cook quickly.
Related
- Beef Chow Fun Dry: Classic Cantonese Recipe
- Colcannon Origins: Irish Recipe & History
- Where Does Colcannon Come From? Recipe & History
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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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