Chow fun, also known as ho fun or shahe fen, are wide, flat rice noodles that are a staple of Cantonese cuisine. This recipe delivers the classic stir-fried version with beef and bean sprouts, where the noodles are charred at the edges yet remain silky and tender. It works because the key is using high heat and a light touch, allowing the noodles to develop that signature smoky flavor without breaking apart.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (about 1 inch / 2.5 cm wide)
- 8 oz (225 g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) dark soy sauce (for color; optional)
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) sesame oil
- 2 tbsp (30 ml) vegetable oil (or other high-smoke-point oil), divided
- 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
- 1 tsp (5 g) sugar
- 1/2 tsp (2 g) white pepper
- 2 cloves garlic, minced
- 1/2 cup (75 g) bean sprouts
- 3 scallions, cut into 2-inch (5 cm) pieces
- 1/4 cup (60 ml) water or chicken broth
- 1 tbsp (15 ml) cornstarch
- 1/4 tsp (1 g) baking soda (optional, for tenderizing beef)
Instructions
- If using fresh noodles, gently separate them with your fingers. If they are stuck together, rinse them briefly in warm water and drain well. Set aside.
- In a bowl, combine the beef slices with 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) cornstarch, 1 tsp (5 ml) vegetable oil, and the baking soda (if using). Mix well and let marinate for 15 minutes.
- In a small bowl, whisk together the remaining soy sauce, dark soy sauce, oyster sauce, sesame oil, Shaoxing wine, sugar, white pepper, 1/4 cup (60 ml) water or broth, and the remaining cornstarch. Set aside.
- Heat a wok or large skillet over high heat until smoking. Add 1 tbsp (15 ml) of vegetable oil and swirl to coat. Add the beef in a single layer. Let it sear undisturbed for 30 seconds, then stir-fry until just browned, about 1 minute. Transfer to a plate.
- Reduce heat to medium-high. Add the remaining 1 tbsp (15 ml) oil. Add the garlic and stir-fry for 15 seconds until fragrant.
- Add the noodles. Toss them gently with tongs or chopsticks to coat with oil. Let them sit for 30 seconds to get a slight char, then toss again. Repeat this process for 2-3 minutes, until the noodles are heated through and have some browned spots.
- Return the beef to the wok. Add the bean sprouts and scallions. Pour the sauce mixture over everything.
- Toss everything together quickly, using a scooping motion to combine without breaking the noodles. Cook for 1-2 minutes until the sauce thickens and coats the noodles evenly.
- Serve immediately.
Tips
- Use fresh noodles if possible: Dried rice noodles can be used, but they lack the same texture. If using dried, soak them in warm water for 30 minutes until pliable, then drain and use.
- Don’t skip the high heat: The smoky flavor (wok hei) comes from cooking over very high heat. If using a regular skillet, heat it until it’s just smoking before adding oil.
- Handle gently: Stir-frying too vigorously will break the noodles. Use a folding motion with tongs or a spatula.
- Substitute for Shaoxing wine: Dry sherry or mirin (slightly sweeter) works. If using mirin, reduce the sugar in the recipe.
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 a light soup like egg drop soup. For a complete meal, add a protein like shrimp or chicken alongside the beef.
Variations
- Chicken Chow Fun: Substitute chicken breast or thigh, sliced thinly. Cook to 165°F (74°C) safe minimum internal temperature.
- Vegetable Chow Fun: Omit the beef and add mushrooms, bell peppers, and bok choy. Increase the bean sprouts to 1 cup (150 g).
- Dry-style (without sauce): Skip the sauce mixture and instead season with a splash of soy sauce and a pinch of salt while stir-frying. This yields a drier, more traditional street-style version.
- Spicy: Add 1-2 teaspoons of chili crisp or sriracha to the sauce.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in a hot wok with a splash of water, or microwave in 30-second intervals, stirring in between. The noodles will soften and may lose some char, but the flavor remains.
Frequently Asked Questions
Can I use dried rice noodles? Yes, but they won’t be as silky. Soak them in warm water for 30 minutes until pliable, then drain well before using. They might break more easily, so handle gently.
Why are my noodles sticking together? This happens if they are too wet or if the wok isn’t hot enough. Ensure the noodles are dry and the wok is smoking before adding oil. You can also toss them with a little oil before stir-frying.
Is it necessary to use dark soy sauce? It adds a deep color and slight sweetness, but you can substitute with regular soy sauce. The dish will be lighter in color but still tasty.
Can I make this ahead? Chow fun is best made fresh. If you must make ahead, undercook the noodles slightly and reheat quickly with a splash of water. The texture will be less ideal but acceptable.
What if I don’t have a wok? Use the largest skillet you have. The key is high heat and not overcrowding the pan. Cook in batches if necessary.
How do I get the beef tender? Slice against the grain, marinate with baking soda (optional), and don’t overcook. High heat sears quickly, keeping it tender.
Related
- Beef Chow Fun Shoreline WA: Easy Homemade Recipe
- Beef Chow Fun vs Mein: Key Differences & Recipes
- Beef Chow Fun Dry Style: Classic Cantonese Recipe
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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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