Chow mai fun, also known as stir-fried rice vermicelli, is a classic Cantonese dish featuring thin rice noodles tossed with vegetables, protein, and a savory sauce. It’s a quick, satisfying meal that comes together in minutes once your ingredients are prepped. This recipe focuses on the essential ingredients and techniques to get that signature smoky flavor and non-sticky texture at home.
Ingredients
- 8 oz (225 g) dried rice vermicelli (mai fun)
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) dark soy sauce (for color; optional)
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (5 g) sugar
- 1/4 teaspoon white pepper (or black pepper)
- 3 tablespoons (45 ml) vegetable oil, divided
- 2 large eggs, lightly beaten
- 1/2 lb (225 g) protein of choice: sliced chicken breast, pork, or shrimp (see notes)
- 1 cup (70 g) shredded cabbage
- 1 medium carrot, julienned (about 1 cup / 110 g)
- 1/2 cup (50 g) snow peas or green beans, trimmed
- 3 cloves garlic, minced
- 2 green onions, cut into 2-inch pieces
- 1/4 cup (60 ml) chicken or vegetable broth (optional, for moisture)
Instructions
- Soak the rice vermicelli in warm water for 15–20 minutes until pliable but not fully soft. Drain well and set aside. (Alternatively, follow package directions for quick-soak noodles.)
- In a small bowl, mix soy sauce, dark soy sauce (if using), sesame oil, sugar, and white pepper. Set aside.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove from the wok and set aside.
- Add another 1 tablespoon of oil to the wok. If using chicken or pork, add the protein and stir-fry until cooked through. If using shrimp, cook until pink and opaque. For chicken or pork, ensure the internal temperature reaches 165°F (74°C) for poultry or 145°F (63°C) for whole cuts of pork (with a 3-minute rest) as per USDA FSIS guidelines. Remove and set aside with the eggs.
- Add the remaining 1 tablespoon of oil to the wok. Add the garlic and stir-fry for 30 seconds until fragrant.
- Add the cabbage, carrot, and snow peas. Stir-fry for 2–3 minutes until the vegetables are crisp-tender.
- Add the soaked noodles and the sauce mixture. Toss everything together using tongs or chopsticks, making sure the noodles are evenly coated. If the noodles seem dry, add a splash of broth.
- Return the cooked protein and eggs to the wok. Add the green onions and toss for another minute until everything is heated through.
- Serve immediately, with extra soy sauce or chili oil on the side if desired.
Tips
- Don’t over-soak the noodles: They should be soft but still slightly firm. Over-soaking makes them mushy and sticky when stir-fried.
- Use high heat: A hot wok or skillet gives the noodles a slight char and smoky flavor (wok hei). If your pan isn’t hot enough, the noodles will steam instead of fry.
- Prep everything before you start: This dish cooks very quickly. Have all ingredients measured and within reach.
- Substitutions: No dark soy sauce? Use 1 teaspoon molasses or just skip it. For a gluten-free version, use tamari instead of soy sauce. Any protein works—tofu, beef, or even leftover rotisserie chicken.
Serving Suggestions
Serve chow mai fun as a complete meal on its own, or as a side dish alongside other Chinese favorites like BBQ pork (char siu), spring rolls, or a simple bok choy stir-fry. A squeeze of fresh lime and a sprinkle of crushed red pepper can brighten the flavors.
Variations
- Vegetarian: Omit the meat and add extra mushrooms, bell peppers, or tofu. Use vegetable broth.
- Spicy: Add 1–2 teaspoons of chili garlic sauce or sriracha to the sauce mixture.
- Curry: Stir in 1 teaspoon of curry powder with the garlic for a fragrant twist.
- Seafood: Use a mix of shrimp and scallops. Cook seafood separately and add at the end to avoid overcooking.
Storage and Reheating
Leftover chow mai fun can be refrigerated in an airtight container for up to 3 days. To reheat, place it in a hot wok or skillet with a splash of water or broth to restore moisture, or microwave in 30-second bursts, stirring in between. The texture will be slightly softer but still delicious.
Frequently Asked Questions
Can I use fresh rice noodles instead of dried? Yes, but fresh noodles (often labeled ‘hor fun’ or ‘shahe fen’) are wider and have a different texture. If using fresh, skip the soaking and add them directly to the wok. They cook much faster.
Why are my noodles clumping together? This usually happens if the noodles are over-soaked or if the wok isn’t hot enough. Make sure to drain them thoroughly and use high heat. Tossing with chopsticks or tongs helps separate them.
Can I make this ahead of time? Chow mai fun is best served fresh, but you can prep all the ingredients (soak noodles, chop vegetables, mix sauce) a day ahead. Store them separately in the fridge.
What’s the difference between chow mai fun and pad thai? Both use rice noodles, but pad thai has a sweeter, tangier sauce with tamarind and fish sauce, and is usually topped with peanuts and lime. Chow mai fun is simpler, with a soy-based sauce and more vegetables.
Can I use other vegetables? Absolutely. Bean sprouts, bell peppers, mushrooms, or bok choy all work well. Just keep the total amount around 3 cups so the dish doesn’t get overcrowded.
Is this dish gluten-free? It can be, if you use tamari or coconut aminos instead of soy sauce. Rice noodles are naturally gluten-free, but check the labels on sauces.
Related
- Treacle Suet Pudding in the Microwave
- Suet Pudding Sweet: Classic British Steamed Dessert
- Suet Yorkshire Pudding Recipe: Crispy & Tall
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
Spotted an error? Tell us and we will correct it (corrections policy).