Chow fun in Hawaii is a beloved local take on the classic Cantonese stir-fried flat rice noodles. Wide, silky noodles are tossed with a savory soy-based sauce, char siu pork, and crisp vegetables, all cooked quickly over high heat for that signature smoky “wok hei” flavor. This recipe is genuinely useful because it uses accessible ingredients, offers a reliable technique for keeping the noodles from sticking, and delivers that satisfying, slightly chewy texture that makes chow fun so popular.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (also labeled “hor fun” or “shahe fen”)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) dark soy sauce (for color; optional but recommended)
- 1 tsp (5 ml) oyster sauce
- 1 tsp (5 g) sugar
- 1/4 tsp (1 g) white pepper
- 3 tbsp (45 ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 1/2 lb (225 g) Chinese BBQ pork (char siu), sliced into thin strips
- 1 cup (70 g) bean sprouts, rinsed and drained
- 1/2 cup (50 g) sliced onion
- 2 cloves garlic, minced
- 2 green onions, cut into 2-inch (5 cm) pieces
- 1 tbsp (15 ml) water (if needed to loosen noodles)
Instructions
- Prepare the noodles: If using fresh noodles, gently separate them with your fingers. If they are stuck together, rinse them briefly in warm water, then drain well and pat dry with paper towels. Set aside.
- Make the sauce: In a small bowl, combine soy sauce, dark soy sauce, oyster sauce, sugar, and white pepper. Stir until the sugar dissolves. Set aside.
- Heat a wok or large nonstick skillet over high heat until a drop of water sizzles immediately. Add 1 tablespoon (15 ml) of oil and swirl to coat. Pour in the beaten eggs and swirl to form a thin omelet. Cook for 30 seconds, then flip and cook another 15 seconds. Transfer to a cutting board, roll up, and slice into thin strips. Set aside.
- Add the remaining 2 tablespoons (30 ml) of oil to the wok. Add the onion and garlic, and stir-fry for 30 seconds until fragrant but not browned.
- Add the char siu and stir-fry for 1 minute until heated through and slightly caramelized.
- Add the noodles to the wok. Toss gently with tongs or two spatulas to combine with the meat and onion. If the noodles seem dry, sprinkle with the water to help them loosen.
- Pour the sauce over the noodles and toss continuously for 2–3 minutes until the noodles are evenly coated and heated through. The key is to keep them moving to prevent sticking.
- Add the bean sprouts and green onions. Toss for another 1 minute until the sprouts are just tender but still crisp.
- Add the egg strips back in, toss gently to distribute, and remove from heat.
- Serve immediately, while hot.
Tips
- Use fresh noodles, not dried: Dried rice sticks (like pad thai noodles) have a different texture and won’t give the same soft, chewy result. Look for fresh wide rice noodles in the refrigerated section of Asian markets or well-stocked grocery stores.
- Don’t soak the noodles: If your fresh noodles are stuck together, rinse them quickly with warm water, but do not soak them. Excess moisture will make them mushy and cause them to stick to the wok.
- High heat is essential: Cook over high heat and keep the noodles moving. This gives the dish its characteristic smoky flavor and prevents the noodles from steaming instead of frying.
- Substitute for char siu: If you can’t find Chinese BBQ pork, use thinly sliced pork shoulder, marinated in a little soy sauce and honey, and stir-fry until cooked through. Or use leftover roast pork or even shrimp.
Serving Suggestions
Serve chow fun as a main dish with a side of pickled vegetables or a simple cucumber salad. It also pairs well with other Hawaiian plate lunch favorites like chicken katsu or garlic shrimp. For a complete meal, add a bowl of wonton soup or a simple green salad.
Variations
- Vegetarian: Omit the char siu and add extra vegetables like sliced bell peppers, carrots, or bok choy. Use mushroom oyster sauce or vegetarian stir-fry sauce instead of oyster sauce.
- Spicy: Add 1–2 teaspoons of sriracha or chili garlic sauce to the sauce mixture for a kick.
- Seafood: Replace the pork with shrimp or squid. Add them after the onion and garlic, and cook until just opaque before adding the noodles.
- Hawaiian style: Some local versions add slices of Spam or Portuguese sausage instead of char siu. Cook the Spam until browned before adding the other ingredients.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place the chow fun in a hot skillet with a splash of water or oil and toss over medium-high heat until warmed through. You can also microwave it, but the texture will be softer. For best results, reheat only the amount you plan to eat, as the noodles can become mushy when reheated multiple times.
Frequently Asked Questions
Can I use dried rice noodles? Yes, but the texture will be different. Soak dried wide rice noodles in warm water for 30 minutes until pliable, then drain and use as directed. They won’t be as silky as fresh, but they will still work.
Why are my noodles sticking together? This usually happens if the noodles are too moist or the wok isn’t hot enough. Make sure to pat the noodles dry after rinsing, and use high heat. Adding a little extra oil can also help.
What is dark soy sauce and can I skip it? Dark soy sauce is thicker and less salty than regular soy sauce, and it gives the noodles a rich brown color. If you don’t have it, use regular soy sauce and add an extra 1/2 teaspoon of sugar to balance the flavor.
Can I make this ahead of time? Chow fun is best served immediately, but you can prepare the sauce, slice the meat, and chop the vegetables ahead of time. Cook the dish right before serving for the best texture.
Is chow fun gluten-free? Rice noodles are gluten-free, but soy sauce and oyster sauce typically contain wheat. Use tamari or coconut aminos and a gluten-free oyster sauce substitute to make it gluten-free.
How do I get that smoky “wok hei” flavor at home? The smoky flavor comes from cooking over very high heat and getting the wok smoking hot before adding ingredients. A home stove may not get as hot as a restaurant wok, but using a carbon steel wok and preheating it thoroughly helps. You can also add a tiny bit of liquid smoke (about 1/4 teaspoon) to the sauce, but use it sparingly.
Related
- Beef Chow Fun vs Mein: Key Differences & Recipes
- Beef Chow Fun Dry Style: Classic Cantonese Recipe
- Beef Chow Fun Dry vs Wet: Recipe & Key Differences
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