Chow fun is a Cantonese stir-fried noodle dish made with wide, flat rice noodles, usually called ho fun or shahe fen. The noodles are chewy and silky, and they pick up a rich, smoky flavor from high-heat cooking. This recipe focuses on the essential chow fun ingredients and the technique to make a satisfying beef chow fun at home, even without a restaurant wok burner.
Ingredients
- 8 oz (225 g) fresh wide rice noodles (ho fun), or 6 oz (170 g) dried wide rice sticks
- 8 oz (225 g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons (30 ml) soy sauce, divided
- 1 tablespoon (15 ml) dark soy sauce (for color; optional but recommended)
- 1 tablespoon (15 ml) oyster sauce
- 1 teaspoon (5 ml) sugar
- 1/2 teaspoon (2.5 g) white pepper
- 2 tablespoons (30 ml) vegetable oil, plus 1 tablespoon (15 ml) for the noodles
- 2 cloves garlic, minced
- 1 small onion, thinly sliced (about 1 cup / 120 g)
- 4 oz (115 g) fresh shiitake or button mushrooms, sliced (optional)
- 3 oz (85 g) bean sprouts, rinsed and drained
- 2 scallions, cut into 2-inch (5 cm) pieces
- 1/2 cup (120 ml) water or low-sodium chicken broth
- 1 teaspoon (5 ml) cornstarch mixed with 2 teaspoons (10 ml) water (slurry)
Instructions
- Prepare the noodles: If using fresh ho fun, gently separate the noodles with your fingers; do not rinse them. If using dried rice sticks, soak in warm water for 20 minutes until pliable, then drain well. Toss the noodles with 1 tablespoon (15 ml) vegetable oil to prevent sticking.
- Marinate the beef: In a bowl, combine the sliced beef with 1 tablespoon (15 ml) soy sauce, 1 teaspoon sugar, and a pinch of white pepper. Mix well and let sit for 10 minutes while you prep the vegetables.
- Make the sauce: In a small bowl, stir together the remaining 1 tablespoon (15 ml) soy sauce, dark soy sauce, oyster sauce, and 1/2 cup (120 ml) water or broth. Set aside.
- Cook the beef: Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons (30 ml) vegetable oil. Add the beef in a single layer; let it sear undisturbed for 30 seconds, then stir-fry for 1–2 minutes until browned but not fully cooked through. Remove the beef to a plate. The beef will finish cooking later; it does not need to reach a safe minimum internal temperature at this point because it will be returned to the wok.
- Stir-fry the aromatics: In the same wok, add the garlic and onion. Stir-fry for 30 seconds until fragrant. If using mushrooms, add them now and cook for 2 minutes until they release their liquid and start to brown.
- Add the noodles: Add the noodles to the wok, spreading them out. Let them sit undisturbed for 30 seconds to get a slight char, then toss. Pour the sauce mixture over the noodles and toss to coat evenly.
- Finish the dish: Return the beef to the wok along with the bean sprouts and scallions. Toss everything together for 1–2 minutes. The sprouts should stay crisp. If the sauce is too thin, push the noodles to one side, add the cornstarch slurry to the liquid, stir quickly to thicken, then toss everything together.
- Check the beef: The beef is safe to eat when it reaches 145°F (63°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for whole cuts of beef. Since the beef is sliced thin, it will reach this temperature quickly in the hot wok. If you prefer a more well-done texture, cook until it reaches 160°F (71°C).
- Serve immediately: Chow fun is best eaten hot, right out of the wok.
Tips
- Noodle prep is key: Fresh ho fun noodles are ideal. If they are stuck together, microwave them for 30 seconds covered with a damp paper towel to loosen them. Do not soak fresh noodles in water—they become mushy.
- High heat matters: Cook in a very hot wok or cast-iron skillet. If your pan is not hot enough, the noodles will steam and turn gummy instead of getting that smoky char.
- Substitutions: No oyster sauce? Use vegetarian stir-fry sauce or a mix of 1 tablespoon soy sauce and 1 teaspoon hoisin. No dark soy sauce? Use regular soy sauce; the color will be lighter but the flavor is fine.
- Don’t overcrowd: Cook in batches if your pan is small. Overcrowding lowers the temperature and makes everything soggy.
Serving Suggestions
Serve chow fun as a complete meal on its own. It pairs well with a simple side of steamed bok choy or gai lan (Chinese broccoli) drizzled with a little soy sauce and sesame oil. For a more substantial spread, serve alongside wonton soup, spring rolls, or a simple cucumber salad with rice vinegar. A cold beer or jasmine tea complements the savory, smoky flavors nicely.
Variations
- Chicken or pork chow fun: Substitute the beef with thinly sliced chicken breast or pork tenderloin. Cook chicken to 165°F (74°C) and pork to 145°F (63°C) with a 3-minute rest, per USDA FSIS guidelines.
- Vegetable chow fun: Omit the meat entirely and double the mushrooms and add bell pepper strips, carrots, or snow peas. Use vegetarian oyster sauce (made from mushrooms) to keep it plant-based.
- Spicy chow fun: Add 1–2 teaspoons of chili crisp or sambal oelek to the sauce for heat.
- Dry-style vs. saucy: This recipe is moderately saucy. For a drier, more classic Cantonese version, reduce the water to 1/4 cup (60 ml) and skip the slurry.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. Chow fun keeps for up to 3 days in the fridge. The noodles will absorb sauce and soften, which is normal. To reheat, use a hot wok or skillet with a splash of water or oil, tossing until heated through to 165°F (74°C) for leftovers. Microwaving works too but will make the noodles softer. Do not freeze chow fun—the rice noodles become mushy and break apart when thawed.
Frequently Asked Questions
Can I use dried rice noodles instead of fresh ho fun? Yes, but the texture will be slightly different. Dried rice sticks (often labeled as pad thai noodles) are thinner and less chewy. Soak them in warm water for 20 minutes, not boiling water, and drain well before stir-frying. They will be softer and less able to char.
Why are my noodles sticking together in the pan? This usually happens when the noodles are too wet or the pan is not hot enough. Make sure to toss the noodles with oil after preparing them, and heat your wok until it is smoking before adding anything. If they still stick, add a tablespoon of oil and gently loosen them with a spatula.
What is the difference between chow fun and lo mein? Chow fun uses wide, flat rice noodles and is typically stir-fried at very high heat for a smoky flavor. Lo mein uses wheat-based egg noodles that are boiled first, then tossed with sauce and vegetables. The textures and flavors are quite different.
Can I make this gluten-free? Yes, use tamari or coconut aminos instead of soy sauce, and check that your oyster sauce is gluten-free (many brands contain wheat). Rice noodles are naturally gluten-free.
Is it okay to skip the dark soy sauce? Yes. Dark soy sauce is mainly for color and a slightly deeper, sweeter flavor. If you skip it, the dish will just be lighter in color. You can add a tiny pinch of molasses or brown sugar to mimic the sweetness if you like.
Why does my beef turn out tough? Slicing against the grain is crucial—look at the lines in the meat and cut perpendicular to them. Also, do not overcook the beef in the first step; it should still be pink when you remove it, as it will finish cooking when tossed with the noodles.
Related
- Beef Chow Fun Sauce Recipe (Easy & Authentic)
- Beef Chow Fun Shoreline WA: Easy Homemade Recipe
- Beef Chow Fun vs Mein: Key Differences & Recipes
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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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