Hong Kong Style Chow Fun is a classic Cantonese stir-fry featuring wide, flat rice noodles (hor fun) tossed with beef, bean sprouts, and scallions in a savory soy-based sauce. The hallmark of this dish is the delicate charred flavor (wok hei) and the silky, slippery texture of the noodles, which are fried quickly over high heat. This recipe recreates that restaurant-quality result at home with a few key techniques, making it a satisfying and impressive weeknight dinner.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (about 1 inch/2.5 cm wide)
- 8 oz (225 g) flank steak or sirloin, thinly sliced against the grain
- 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) ground white pepper
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tbsp (8 g) cornstarch
- 3 tbsp (45 ml) vegetable or peanut oil, divided
- 3 cloves garlic, minced
- 1/2 cup (75 g) bean sprouts
- 4 scallions, cut into 2-inch (5 cm) pieces, white and green parts separated
- 1/4 cup (60 ml) beef or chicken broth
- 1 tsp (5 ml) sesame oil
Instructions
- Prepare the noodles: If using fresh noodles, gently separate them with your fingers. If they are stuck together, rinse them briefly with warm water and drain well. Set aside.
- Marinate the beef: In a bowl, combine the sliced beef with 1 tablespoon (15 ml) soy sauce, 1 teaspoon (5 ml) oyster sauce, sugar, white pepper, Shaoxing wine, and cornstarch. Mix well and let marinate for 15 minutes at room temperature.
- Prep the sauce: In a small bowl, mix the remaining 1 tablespoon (15 ml) soy sauce, the remaining 2 teaspoons (10 ml) oyster sauce, dark soy sauce (if using), and broth. Set aside.
- Cook the beef: Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon (15 ml) oil and swirl to coat. Add the beef in a single layer and sear for 1-2 minutes without stirring, then stir-fry until just browned but still slightly pink in the center. Transfer to a plate and set aside.
- Stir-fry the aromatics: Add another 1 tablespoon (15 ml) oil to the wok. Add the garlic and white parts of the scallions, stir-fry for 15 seconds until fragrant.
- Add the noodles: Add the noodles to the wok, spreading them out. Let them sit undisturbed for 30 seconds to allow slight charring, then toss and stir-fry for 1-2 minutes. The noodles should be heated through and beginning to brown in spots.
- Combine everything: Add the bean sprouts and the green parts of the scallions. Pour the sauce over the noodles and toss to combine. Return the beef to the wok and stir-fry for another 1-2 minutes until everything is hot and well-coated.
- Finish and serve: Drizzle with sesame oil, toss once more, and serve immediately.
Tips
- Use fresh noodles, not dried: Dried wide rice noodles (often labeled “rice sticks”) have a different texture and will not yield the same silky result. Look for fresh ones in the refrigerated section of Asian markets. If you must use dried, soak them in warm water for 30 minutes, then drain and use immediately.
- High heat is essential: The wok must be very hot before adding ingredients. If your stove doesn’t get extremely hot, work in smaller batches to avoid steaming the noodles.
- Don’t over-soak the noodles: If you rinse them, drain thoroughly. Excess water will make them mushy and prevent charring.
- Substitutions: No Shaoxing wine? Use dry sherry or skip it. No oyster sauce? Use vegetarian stir-fry sauce or hoisin mixed with a little soy sauce. Chicken can replace beef; cook to 165°F (74°C) safe minimum internal temperature.
Serving Suggestions
Serve hot as a main dish or as part of a Cantonese-style meal with other stir-fries like bok choy with garlic or sweet and sour pork. A side of chili oil or sriracha is great for those who like heat.
Variations
- Chicken Chow Fun: Substitute chicken breast or thigh for beef. Cook until the chicken reaches 165°F (74°C) safe minimum internal temperature.
- Shrimp Chow Fun: Add peeled shrimp and stir-fry until pink and opaque, about 2-3 minutes.
- Vegetable Chow Fun: Omit the meat and add extra mushrooms, bell peppers, or broccoli. Increase the sauce slightly.
- Dry vs. Wet: This is “dry” chow fun (the noodles are coated but not saucy). For “wet” style, add more broth and thicken with a cornstarch slurry.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet with a splash of water or broth to restore moisture, or microwave in 30-second intervals. The noodles may soften slightly upon reheating.
Frequently Asked Questions
Can I use dried rice noodles for this recipe? Yes, but the texture will be different. Soak dried noodles in warm water until pliable, then drain well. They will be less silky and more prone to breaking, but still tasty.
Why are my noodles sticking together? Fresh noodles often clump. Rinse them briefly with warm water and drain thoroughly. Toss with a little oil to keep them separate.
What is wok hei and how do I get it? Wok hei is the smoky, charred flavor from cooking over a very high flame. To approximate it at home, use a wok on the highest heat, work in small batches, and don’t overcrowd the pan.
Can I make this ahead of time? It’s best served fresh, but you can prep the ingredients (marinate beef, chop vegetables) up to a day ahead. Cook just before serving.
Is this dish gluten-free? Soy sauce and oyster sauce typically contain gluten. Use tamari and gluten-free oyster sauce (or mushroom sauce) to make it gluten-free.
How do I slice beef thinly? Partially freeze the steak for 15-20 minutes before slicing. This makes it easier to cut very thin slices against the grain.
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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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