Chow fun soup is a comforting Cantonese-style noodle soup made with wide, flat rice noodles (often called ho fun or shahe fen) in a light, savory broth with vegetables and your choice of protein. It’s a versatile one-bowl meal that comes together quickly, making it perfect for weeknight dinners. The wide noodles soak up the flavorful broth without turning mushy, and the dish is easily customizable to suit what you have on hand.
Ingredients
- 8 oz (225 g) dried wide rice noodles (or 1 lb / 450 g fresh ho fun)
- 6 cups (1.4 L) chicken or vegetable broth
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 4 oz (115 g) shiitake mushrooms, sliced
- 2 cups (140 g) bok choy, chopped
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce (optional)
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (2 g) white pepper (or black pepper)
- 1 lb (450 g) thinly sliced chicken breast, beef, or firm tofu (for vegetarian)
- 2 green onions, sliced (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
- Prepare the noodles: If using dried rice noodles, soak them in hot water according to package directions (usually 10–15 minutes) until pliable but not fully soft. If using fresh ho fun, gently separate the noodles with your fingers. Drain and set aside.
- Cook the protein: Heat vegetable oil in a large pot over medium-high heat. Add the sliced chicken (or other protein) and cook until browned and cooked through. For chicken, the safe minimum internal temperature is 165°F (74°C) per USDA FSIS, checked with a food thermometer. Remove and set aside.
- Sauté aromatics: In the same pot, add garlic and ginger. Sauté for 30 seconds until fragrant, then add mushrooms. Cook for 3–4 minutes until mushrooms have released their liquid and started to brown.
- Add broth and seasonings: Pour in the broth, soy sauce, oyster sauce (if using), sesame oil, and white pepper. Bring to a boil, then reduce heat and simmer for 5 minutes to meld flavors.
- Add greens: Stir in bok choy and cook for 2–3 minutes until wilted but still crisp.
- Combine noodles and protein: Add the soaked noodles and cooked protein to the pot. Cook for 2–3 minutes until noodles are heated through and tender. Be careful not to overcook, as rice noodles can become mushy.
- Serve: Ladle into bowls, garnish with green onions, and serve with lime wedges on the side.
Tips
- Noodle handling: Fresh ho fun is delicate; rinse it briefly with warm water to separate strands without breaking. Dried noodles should be soaked, not boiled, to avoid overcooking.
- Substitutions: No oyster sauce? Use hoisin or extra soy sauce. For a gluten-free version, use tamari and ensure your broth is gluten-free. Swap bok choy for spinach or napa cabbage.
- Common mistake: Adding noodles too early or boiling them vigorously will make them fall apart. Keep the heat low after adding noodles and stir gently.
- Make it richer: For a deeper flavor, add a splash of rice wine (Shaoxing) or a teaspoon of miso paste to the broth.
Serving Suggestions
Serve chow fun soup as a complete meal with extra lime wedges and chili crisp or sriracha on the side for heat. Pair with a simple cucumber salad or spring rolls for a larger spread. This soup is also great with a side of pickled vegetables to balance the richness.
Variations
- Seafood version: Use shrimp or fish instead of chicken. Add shrimp during the last 3 minutes of cooking until pink and opaque (fish should reach 145°F / 63°C).
- Vegetarian/vegan: Use vegetable broth and tofu or tempeh. Add a spoonful of peanut butter for extra depth.
- Spicy: Add 1–2 tablespoons of chili paste (like sambal oelek) or sliced fresh chilies with the aromatics.
- Different noodles: If you can’t find wide rice noodles, use fettuccine-style rice noodles or even udon (though the texture will differ).
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb broth and soften, so when reheating, add a splash of water or broth to loosen. Reheat in a pot over medium heat until piping hot (165°F / 74°C for leftovers). You can also microwave in 1-minute intervals, stirring in between. Freezing is not recommended as the noodles become mushy.
Frequently Asked Questions
Can I use fresh rice noodles instead of dried? Yes, fresh ho fun is ideal. Use about 1 lb (450 g) and skip the soaking step—just separate and add directly to the soup.
Why did my noodles turn mushy? Overcooking is the main culprit. Soak dried noodles just until pliable, and add them to the soup only at the end. Also, avoid boiling the soup after adding noodles.
Can I make this soup ahead of time? You can prepare the broth and protein a day ahead, but add noodles and greens just before serving to maintain texture. Store the broth separately and reheat before adding noodles.
What protein works best? Thinly sliced chicken, beef, pork, or tofu all work well. If using beef, slice it against the grain and cook to your preferred doneness; for ground meats, cook to 160°F (71°C) per USDA FSIS.
Is this soup gluten-free? It can be. Use tamari instead of soy sauce, ensure your oyster sauce is gluten-free (or omit it), and check your broth label. Rice noodles are naturally gluten-free.
Can I add other vegetables? Absolutely. Carrots, bell peppers, snow peas, or broccoli are great additions. Add heartier vegetables earlier so they soften.
Related
- Beef Chow Fun with Gravy Recipe
- Beef Chow Mein Fun Recipe (Crispy Noodles)
- Beef Fun Chow Recipe: Cantonese-Style 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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