Chow fun and chow mein are two beloved Chinese-American noodle dishes that often get confused. Chow fun uses wide, flat rice noodles that are stir-fried until slightly charred, while chow mein uses thinner wheat noodles that are either crispy or soft. Both are quick, flavorful weeknight meals, but they differ in texture, ingredients, and cooking technique. This guide breaks down the differences and gives you a solid recipe for each so you can decide which one you crave.
Ingredients
For Chow Fun (Beef Chow Fun)
- 8 oz (225 g) dried wide rice noodles (or 1 lb fresh)
- 8 oz (225 g) flank steak, thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) dark soy sauce (for color, optional)
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 g) white pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 3 cloves garlic, minced
- 1/2 onion, sliced
- 2 cups (150 g) bean sprouts
- 2 scallions, cut into 2-inch pieces
For Chow Mein (Chicken Chow Mein)
- 8 oz (225 g) fresh chow mein noodles (or 6 oz dried)
- 8 oz (225 g) chicken breast, thinly sliced
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sesame oil
- 1/2 cup (120 ml) chicken broth
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water
- 2 tbsp (30 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1 cup (150 g) shredded cabbage
- 1 carrot, julienned
- 1/2 cup (75 g) snow peas
Instructions
For Chow Fun
- Soak the dried rice noodles in warm water for 20 minutes until pliable but not soft. Drain well. If using fresh noodles, just separate them.
- In a bowl, combine the beef with 1 tbsp soy sauce, 1 tsp cornstarch (optional), and 1 tsp oil. Let marinate for 10 minutes.
- In a small bowl, mix the remaining soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper. 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 1-2 minutes per side until browned but not fully cooked through. Remove and set aside.
- Add the remaining oil, then stir-fry garlic and onion for 30 seconds. Add the noodles and toss vigorously for 2 minutes, letting them char slightly.
- Return the beef to the wok, add the sauce, and toss for 1 minute. Add bean sprouts and scallions, toss for another minute until everything is hot and the sprouts are just wilted. Serve immediately.
For Chow Mein
- If using dried noodles, cook according to package instructions, then drain and rinse with cold water. If using fresh, just loosen them.
- Toss the chicken with 1 tbsp soy sauce and 1 tsp oil. Set aside.
- In a small bowl, mix the remaining soy sauce, oyster sauce, sesame oil, chicken broth, and cornstarch slurry. Set aside.
- Heat a wok over high heat. Add 1 tbsp oil, then stir-fry the chicken until cooked through, about 3-4 minutes. Remove and set aside.
- Add the remaining oil, then stir-fry garlic, cabbage, carrot, and snow peas for 2 minutes until crisp-tender.
- Add the noodles and the sauce. Toss everything together for 2-3 minutes until the sauce thickens and coats the noodles. Return the chicken and toss to combine. Serve hot.
Tips
- Noodle prep: For chow fun, do not over-soak the rice noodles; they should be just pliable. For chow mein, if you want crispy noodles, spread them in a hot pan with oil and press down until golden before adding the sauce.
- High heat is key: Both dishes need a screaming-hot wok to get that smoky “wok hei” flavor. If your pan is too small, cook in batches to avoid steaming.
- Substitutions: No flank steak? Use sirloin or chicken. No fresh chow mein noodles? Use spaghetti or lo mein noodles, but cook them al dente.
- Common mistake: Adding the sauce too early makes the noodles soggy. Always add it at the end and toss quickly.
Serving Suggestions
Serve either dish as a complete meal, or pair with a light soup like egg drop or hot and sour. For a family-style dinner, add a side of steamed bok choy or a simple cucumber salad. Chow fun is often served with a side of chili oil or hot sauce for those who like heat.
Variations
- Vegetarian: Swap the meat for tofu or mushrooms and use mushroom soy sauce instead of oyster sauce.
- Seafood: Shrimp or scallops work beautifully in both dishes—just cook them quickly and add at the end.
- Spicy: Add a tablespoon of sriracha or chili crisp to the sauce for a kick.
- Crispy chow mein: Pan-fry the noodles until golden and crunchy, then pour the saucy stir-fry over the top.
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 revive the sauce. Microwaving works too, but the noodles may become soft. For best results, reheat chow fun in a dry pan to re-crisp the edges. Do not freeze, as the texture of the noodles will degrade.
Frequently Asked Questions
Can I use the same noodles for both dishes? No, they are different. Chow fun requires wide rice noodles, which are gluten-free and have a chewy texture. Chow mein uses wheat-based noodles that can be crispy or soft. Substituting one for the other will change the dish significantly.
Why are my chow fun noodles sticking together? This usually happens if the noodles are too wet when added to the wok. Make sure to drain them well and toss with a little oil before stir-frying. Also, ensure your wok is very hot before adding the noodles.
Is chow mein supposed to be crispy or soft? Both are authentic. In the US, crispy chow mein is often served with a thick sauce on top, while soft chow mein is stir-fried like lo mein. It’s a matter of personal preference.
Can I make these dishes ahead of time? They are best served fresh, but you can prep all the ingredients ahead of time. Store the sliced meat and vegetables separately in the fridge for up to 24 hours, then stir-fry when ready.
What’s the difference between chow mein and lo mein? Lo mein is made with soft noodles that are tossed with a sauce, while chow mein is stir-fried, often until crispy. Lo mein uses a lighter sauce and is not as browned.
Are these dishes gluten-free? Chow fun is gluten-free if you use tamari instead of soy sauce and ensure your oyster sauce is gluten-free. Chow mein is not gluten-free because the noodles are made from wheat.
Related
- Beef Chow Fun: Classic Cantonese Noodle Recipe
- Are Chow Fun Noodles Gluten Free? Facts
- Bangkok Korean Fried Chicken Recipe with Gochujang Glaze
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