Chow fun is a classic Cantonese stir-fried noodle dish made with wide, flat rice noodles, usually tossed with beef, bean sprouts, and scallions in a savory soy-based sauce. It’s beloved for its smoky “wok hei” flavor and satisfying chewy texture. This recipe delivers that authentic taste at home using a hot pan and a few key techniques, making it a reliable weeknight dinner that rivals takeout.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (about 1 inch wide), or 8 oz (225 g) dried
- 1/2 lb (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) white pepper
- 1 tbsp (15 ml) vegetable oil, plus more for cooking
- 1 tbsp (8 g) cornstarch
- 2 cloves garlic, minced
- 1 cup (70 g) bean sprouts
- 4 scallions, cut into 2-inch pieces (white and green parts separated)
- 1/4 cup (60 ml) water or chicken stock
- 1 tsp (5 ml) sesame oil
Instructions
- Prepare the noodles: If using fresh noodles, gently separate them with your fingers. If using dried, soak in warm water for 15-20 minutes until pliable, then drain well. Set aside.
- Marinate the beef: In a bowl, combine the sliced beef with 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) cornstarch, and 1 tsp (5 ml) oil. Mix well and let sit for 15 minutes while you prep other ingredients.
- Make the sauce: In a small bowl, mix the remaining 1 tbsp (15 ml) soy sauce, oyster sauce, dark soy sauce (if using), sugar, white pepper, and water or stock. Stir until sugar dissolves. Set aside.
- Heat the wok: Place a large wok or cast-iron skillet over high heat until smoking. Add 1-2 tbsp (15-30 ml) oil and swirl to coat.
- Cook the beef: Add the beef in a single layer. Let it sear without moving for 30 seconds, then stir-fry for 1-2 minutes until browned but not fully cooked. Transfer to a plate and set aside.
- Stir-fry aromatics: Add a little more oil to the wok if needed. Add the garlic and white parts of the scallions. Stir-fry for 15 seconds until fragrant.
- Add noodles: Add the noodles and toss them with the aromatics. Let them sit for 30 seconds to get some char, then toss again. Repeat 2-3 times to create a smoky flavor.
- Add sauce and vegetables: Pour the sauce over the noodles. Add the bean sprouts and the remaining scallion greens. Toss everything together for 1-2 minutes until the sauce coats the noodles and the sprouts are just wilted.
- Return beef: Add the beef back to the wok, along with any juices. Toss to combine and heat through, about 1 minute. Drizzle with sesame oil and give it a final toss.
- Serve immediately: Transfer to plates or a large platter. Enjoy hot.
Tips
- Use fresh noodles if possible: Fresh rice noodles are essential for the best texture. If you can only find dried, soak them just until soft—over-soaking makes them mushy.
- Get the pan smoking hot: The high heat is what creates the smoky “wok hei” flavor. Don’t crowd the pan; cook in batches if needed.
- Don’t soak fresh noodles: Fresh noodles only need to be separated, not soaked. Rinsing them briefly with warm water can help, but dry them well before adding to the oil.
- Substitutions: For a chicken version, use thinly sliced chicken breast and cook to 165°F (74°C) (USDA FSIS safe minimum). For vegetarian, use tofu and mushroom-based oyster sauce.
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 Cantonese dishes like stir-fried greens or wonton soup. For a complete meal, add a fried egg on top.
Variations
- Beef Chow Fun (Dry Style): This is the classic version with beef, as described above.
- Chicken Chow Fun: Substitute chicken breast or thigh, sliced thin. Cook until no longer pink and internal temperature reaches 165°F (74°C).
- Vegetable Chow Fun: Omit meat and add mushrooms, bell peppers, and carrots. Use vegetarian oyster sauce (made from mushrooms) or soy sauce.
- Spicy Chow Fun: Add 1-2 tsp (5-10 g) chili crisp or Sriracha to the sauce for heat.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in a hot wok or skillet with a splash of water or oil, tossing until heated through. You can also microwave in 30-second intervals, but the texture will be softer. For best results, reheat in a pan to restore some of the smoky flavor.
Frequently Asked Questions
Can I use other noodles? Yes, but the dish won’t be authentic. Wide rice noodles are key; you can substitute with fettuccine-style rice noodles but adjust cooking time.
Why are my noodles sticking together? This happens if they are too wet or the pan isn’t hot enough. Make sure noodles are dry and the oil is shimmering before adding them.
Can I make this ahead of time? Chow fun is best served immediately. If you must make ahead, cook everything except the noodles and sauce, then reheat together when ready to serve.
What is dark soy sauce? It’s a thicker, slightly sweet soy sauce used for color. If you don’t have it, use regular soy sauce mixed with a pinch of molasses or brown sugar.
Is this dish gluten-free? Soy sauce and oyster sauce contain gluten. Use tamari and gluten-free oyster sauce to make it gluten-free.
How do I get the smoky flavor without a wok? Use a cast-iron skillet and get it very hot. Work in small batches and don’t move the noodles too often.
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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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