Chow fun is a classic Cantonese stir-fried noodle dish made with wide, flat rice noodles, usually tossed with beef, bean sprouts, and scallions in a savory soy-based sauce. It’s beloved for its smoky “wok hei” flavor and satisfying chewy texture. This recipe recreates that restaurant-style taste at home using a simple technique that keeps the noodles from sticking or breaking.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (about 1 inch/2.5 cm wide)
- 1/2 lb (225 g) flank steak or sirloin, thinly sliced against the grain
- 2 tbsp (30 ml) soy sauce, divided
- 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 g) white pepper
- 2 tbsp (30 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1/2 cup (50 g) bean sprouts
- 4 scallions, cut into 2-inch (5 cm) pieces
- 1/4 cup (60 ml) water or chicken broth
- Salt to taste
Instructions
- Prepare the noodles: 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.
- Marinate the beef: In a bowl, combine the sliced beef with 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) vegetable oil, and a pinch of sugar. Toss to coat and let marinate for 10 minutes while you prep other ingredients.
- Make the sauce: In a small bowl, mix the remaining 1 tbsp (15 ml) soy sauce, oyster sauce, dark soy sauce (if using), sugar, white pepper, and water or broth. Stir until sugar dissolves.
- Cook the beef: Heat a wok or large skillet over high heat until smoking. Add 1 tbsp (15 ml) oil, then add the beef in a single layer. Sear for 1–2 minutes without stirring, then stir-fry until just browned. Transfer to a plate. The beef should reach 145°F (63°C) for medium-rare (USDA FSIS safe minimum for whole cuts is 145°F with a 3-minute rest). If you prefer well-done, cook to 160°F (71°C).
- Stir-fry the noodles: Add the remaining 1 tbsp (15 ml) oil to the wok. Add garlic and stir-fry for 15 seconds until fragrant. Add the noodles and toss gently to coat with oil. Let them sit undisturbed for 30 seconds to get a slight char.
- Add sauce and vegetables: Pour the sauce over the noodles, then add bean sprouts and scallions. Toss everything together for 1–2 minutes until the sauce is absorbed and the vegetables are slightly wilted but still crisp.
- Return beef: Add the cooked beef back to the wok. Toss to combine and heat through for another minute. Season with salt if needed. Serve immediately.
Tips
- Use fresh noodles if possible: Dried rice noodles can be used, but they have a different texture. If using dried, soak them in hot water until pliable (about 20 minutes), then drain and proceed.
- Don’t over-soak or overcook: Fresh noodles only need a quick rinse or gentle separation. Overcooking makes them mushy and prone to breaking.
- High heat is essential: A screaming-hot wok gives the noodles that smoky, charred flavor. If your stove doesn’t get very hot, cook in smaller batches to avoid steaming.
- Substitute for oyster sauce: For a vegetarian version, use mushroom sauce or a mix of hoisin and soy sauce. It will change the flavor slightly but still be delicious.
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 or hot and sour soup. For a heartier meal, add extra protein like chicken, shrimp, or tofu.
Variations
- Chicken chow fun: Substitute chicken breast or thigh, sliced thinly, and cook to 165°F (74°C).
- Vegetable chow fun: Omit the meat and add extra vegetables like bell peppers, carrots, or bok choy. Use mushroom sauce instead of oyster sauce.
- Spicy chow fun: Add 1–2 tsp chili crisp or sriracha to the sauce for heat.
- Dry-style vs. saucy: This recipe is medium-saucy. For a drier version, reduce the water to 2 tbsp (30 ml). For extra sauce, increase to 1/3 cup (80 ml).
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a hot wok or skillet with a splash of water or oil to restore moisture. Microwave reheating works but may make the noodles softer. Reheat until piping hot, at least 165°F (74°C) for leftovers.
Frequently Asked Questions
Can I use dried rice noodles instead of fresh? Yes, but the texture will be softer and less chewy. Soak dried noodles in hot water until pliable, then drain and stir-fry as directed. Reduce the cooking time slightly.
Why do my noodles stick together? This usually happens if the noodles are too wet or the wok isn’t hot enough. Make sure to drain noodles well and use high heat. Tossing gently with oil before adding sauce also helps.
Can I make this ahead of time? Chow fun is best eaten fresh, but you can prep the ingredients (marinate beef, slice vegetables, make sauce) up to a day ahead. Cook just before serving.
What is the best cut of beef for chow fun? Flank steak or sirloin work well because they are tender when sliced thin and cooked quickly. You can also use ribeye for extra richness.
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 substitute). Rice noodles are naturally gluten-free.
Can I freeze chow fun? Freezing is not recommended because the noodles become mushy upon thawing. It’s best to eat within a few days of making.
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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