Chow fun, a beloved Cantonese dish, features wide, flat rice noodles stir-fried with protein and vegetables in a savory sauce. This recipe is a fantastic introduction to making restaurant-quality chow fun at home, using a straightforward method that achieves the perfect balance of smoky flavor and tender noodles. It works because it focuses on high heat and a simple, flavorful sauce that coats every noodle beautifully.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (or 8 oz / 225 g dried wide rice noodles)
- 3 tbsp (45 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 8 oz (225 g) beef sirloin, thinly sliced (or chicken breast, pork, or firm tofu)
- 1 cup (70 g) broccoli florets
- 1 red bell pepper, thinly sliced
- 1/2 cup (50 g) snow peas
- 3 green onions, cut into 2-inch pieces
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) dark soy sauce (or use 1 tbsp soy sauce + 1 tsp molasses)
- 1 tbsp (15 ml) oyster sauce (or vegetarian stir-fry sauce)
- 1 tsp (5 ml) sugar
- 1/2 cup (120 ml) beef or vegetable broth
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water
- Sesame oil, for drizzling (optional)
Instructions
- If using fresh noodles, gently separate them with your fingers. If using dried, soak them in warm water for 20 minutes, then drain well.
- In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, sugar, and broth. Set aside.
- Heat a wok or large skillet over high heat until a drop of water sizzles immediately. Add 1 tablespoon of oil and swirl to coat.
- Add the beef (or protein of choice) in a single layer. Sear without moving for 1 minute, then stir-fry for 2-3 minutes until browned. Remove to a plate.
- Add remaining 2 tablespoons of oil to the wok. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- Add broccoli, bell pepper, and snow peas. Stir-fry for 3-4 minutes until crisp-tender.
- Push vegetables to the side, add noodles to the center of the wok. Toss to combine with vegetables.
- Pour the sauce over the noodles, then add the cornstarch slurry. Toss everything together for 2 minutes until the sauce thickens and coats the noodles.
- Return the beef to the wok, add green onions, and toss for another minute until everything is hot.
- Drizzle with sesame oil if desired, and serve immediately.
Tips
- Noodle prep: Fresh noodles are ideal; if using dried, don’t overcook them—they should remain slightly chewy. Toss noodles with a little oil after soaking to prevent sticking.
- High heat is key: A very hot wok gives that smoky “wok hei” flavor. If your pan isn’t large enough, cook in batches to avoid steaming the noodles.
- Sauce consistency: The cornstarch slurry should be added gradually; you may not need all of it. The sauce should lightly coat the noodles, not pool at the bottom.
- Substitutions: No dark soy sauce? Mix 1 tbsp soy sauce with 1 tsp molasses. No oyster sauce? Use hoisin or a vegetarian mushroom stir-fry sauce.
Serving Suggestions
Serve chow fun hot as a main dish. It pairs well with a simple side of steamed bok choy or a light egg drop soup. For a complete meal, add a fried egg on top or serve with spring rolls on the side.
Variations
- Chicken or Pork: Substitute beef with chicken breast or pork tenderloin, sliced thinly.
- Vegetarian: Use firm tofu or extra mushrooms (like shiitake) and a vegetarian stir-fry sauce.
- Spicy: Add 1-2 tsp chili garlic sauce or sriracha to the sauce mixture.
- Seafood: Use shrimp or scallops; add them after the vegetables and cook just until pink and opaque.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, stir-fry in a hot pan with a splash of water or broth for 2-3 minutes, or microwave in 30-second bursts, stirring in between. The noodles may soften, but the flavor will remain delicious.
Frequently Asked Questions
Can I use regular rice noodles instead of wide ones? Yes, you can use any rice noodle, but the cooking time will be shorter. Adjust accordingly to avoid mushiness.
Why are my noodles sticking together? This usually happens if they are not fully dried after soaking, or if the wok isn’t hot enough. Toss them with a little oil before adding to the wok.
Can I make this ahead of time? Chow fun is best served fresh, but you can prep all ingredients in advance. Store the sauce and vegetables separately, then stir-fry just before serving.
Is there a gluten-free option? Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or use a GF stir-fry sauce).
Can I freeze chow fun? Freezing is not recommended as the noodles become mushy and the texture degrades significantly.
What if I don’t have a wok? A large cast-iron skillet or non-stick pan works well. Just ensure it’s very hot before adding ingredients.
Related
- Beef Chow Fun Recipe: Classic Cantonese Stir-Fry
- Beef Chow Fun: Classic Cantonese Noodle Recipe
- Are Chow Fun Noodles Gluten Free? Facts
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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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