Chow Fun Food Group is a beloved Providence, Rhode Island institution known for its Cantonese-style chow fun—wide, chewy rice noodles stir-fried with your choice of protein and vegetables. This recipe recreates their signature “Beef Chow Fun” at home, delivering that smoky wok hei flavor and silky sauce that makes it a local favorite. With the right ingredients and technique, you can enjoy this takeout classic any night of the week.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (or 8 oz / 225 g dried)
- 12 oz (340 g) flank steak, thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sugar
- 1/2 tsp (2.5 ml) white pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 1 tbsp (15 ml) cornstarch
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 1 cup (100 g) bean sprouts
- 4 green onions, cut into 2-inch pieces
- 1/4 cup (60 ml) chicken or beef broth
- 1 tbsp (15 ml) Shaoxing wine (optional, or dry sherry)
Instructions
- If using fresh noodles, gently separate them with your fingers. If using dried, soak in warm water for 20 minutes, then drain well.
- In a bowl, toss the sliced beef with 1 tbsp soy sauce, cornstarch, and 1 tsp vegetable oil. Let marinate for 15 minutes.
- In a small bowl, mix remaining soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and broth. Set aside.
- Heat a wok or large skillet over high heat until smoking. Add 1 tbsp oil, then sear the beef in a single layer. Cook for 2 minutes without stirring, then flip and cook 1 minute more. Remove beef and set aside.
- Add remaining oil to the wok. Add garlic and ginger, stir-fry for 15 seconds until fragrant.
- Add the noodles and toss constantly for 2 minutes, letting them char slightly at the edges.
- Return beef to the wok, add bean sprouts and green onions. Pour the sauce over everything, add Shaoxing wine if using, and toss vigorously for 1-2 minutes until the sauce coats the noodles and vegetables are crisp-tender.
- Serve immediately, while hot.
Tips
- Noodle prep: Fresh rice noodles are ideal; if they are stuck together, microwave them for 30 seconds to loosen. Dried noodles must be soaked, not boiled, to keep their chewy texture.
- High heat is essential: Use a wok on maximum heat to get that smoky “wok hei” flavor. If your pan isn’t hot enough, the noodles will steam and become mushy.
- Don’t overcrowd: Cook the beef in batches if needed. Overcrowding lowers the pan temperature and steams the meat instead of searing it.
- Substitutions: No Shaoxing wine? Use dry sherry or omit. For a gluten-free version, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
Serving Suggestions
Serve this chow fun as a main dish with a side of pickled vegetables or a simple cucumber salad. It also pairs well with wonton soup or egg rolls for a fuller Chinese-American meal. Garnish with extra sliced green onions and a drizzle of chili oil if you like heat.
Variations
- Chicken Chow Fun: Substitute chicken breast or thigh, sliced thinly, and cook to 165°F (74°C) safe minimum internal temperature.
- Vegetable Chow Fun: Omit the meat and add broccoli, bell peppers, and mushrooms. Increase the sauce by 2 tablespoons (30 ml) broth.
- Shrimp Chow Fun: Use peeled shrimp and cook until pink and opaque, about 2-3 minutes. Shrimp should reach 145°F (63°C).
- Spicy Chow Fun: Add 1-2 teaspoons chili paste or Sriracha to the sauce for a kick.
Storage and Reheating
Leftover chow fun can be refrigerated in an airtight container for up to 3 days. To reheat, use a hot wok or skillet with a splash of water or oil, tossing until heated through. Alternatively, microwave in 30-second intervals, but the texture will be softer. Do not freeze, as the noodles become mushy.
Frequently Asked Questions
Can I use dried rice noodles instead of fresh? Yes, but the texture will be slightly different. Soak dried noodles in warm water for 20 minutes, then drain well. They won’t be as chewy as fresh but will still work.
Why are my noodles sticking together? This happens if they are not fully separated before cooking, or if the pan isn’t hot enough. Make sure to separate fresh noodles with your fingers and use high heat with enough oil.
What is dark soy sauce and can I skip it? Dark soy sauce adds color and a deeper, slightly sweet flavor. If you don’t have it, use regular soy sauce, but the dish will be lighter in color and less rich.
Can I make this ahead of time? Chow fun is best served fresh, but you can prep the ingredients (slice beef, chop vegetables, mix sauce) a day ahead. Cook just before serving.
Is this dish gluten-free? Traditional soy sauce and oyster sauce contain gluten. Use tamari and a gluten-free oyster sauce (or hoisin) to make it gluten-free.
How do I get the smoky flavor at home? The smoky flavor comes from very high heat and a well-seasoned wok. If you have a gas stove, cook on the highest flame. On electric, preheat the pan longer. A cast-iron skillet also works well.
Related
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- Vegetarian Suet Pudding: Hearty & Easy Recipe
- Venison Suet Pudding: A Hearty British Classic
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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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