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 that classic smoky, savory flavor (wok hei) at home by stir-frying the noodles with beef, bean sprouts, and scallions. The key is using fresh, wide rice noodles and a screaming-hot pan to get that perfect char without the noodles breaking.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (or dried, see Tips)
- 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 tsp (5 ml) sugar
- 1 tsp (5 g) cornstarch
- 2 tbsp (30 ml) vegetable oil, divided
- 1 cup (100 g) bean sprouts
- 4 scallions, cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 tbsp (15 ml) oyster sauce (or vegetarian stir-fry sauce)
- 1/2 tsp (2 g) white pepper (optional)
Instructions
- Marinate the beef: In a bowl, combine the sliced beef with 1 tbsp soy sauce, 1/2 tsp sugar, and 1 tsp cornstarch. Mix well and let sit for 10 minutes while you prepare the noodles.
- Prepare the noodles: If using fresh noodles, gently separate them with your fingers. If they are stuck together, rinse briefly with warm water and drain well. If using dried noodles, soak them in warm water for 20 minutes until pliable, then drain.
- Make the sauce: In a small bowl, mix the remaining 1 tbsp soy sauce, dark soy sauce (if using), oyster sauce, and white pepper (if using). Set aside.
- Heat the wok: Place a large wok or cast-iron skillet over high heat until it starts to smoke. Add 1 tbsp of vegetable oil and swirl to coat.
- Stir-fry the beef: Add the beef in a single layer. Let it sear undisturbed for 30 seconds, then stir-fry until just browned but still slightly pink in the center, about 1-2 minutes. Transfer to a plate and set aside.
- Stir-fry the aromatics: Add the remaining 1 tbsp oil to the wok. Add the garlic and scallion whites, stir-fry for 10 seconds until fragrant.
- Add the noodles: Add the noodles to the wok. Toss and stir-fry for 1-2 minutes, letting them get slightly charred in spots. Use a spatula and tongs to keep them moving.
- Add the sauce and sprouts: Pour the sauce over the noodles and toss to coat. Add the bean sprouts and the cooked beef, along with the scallion greens. Stir-fry for another 1-2 minutes until everything is heated through and the sprouts are just tender-crisp.
- Serve immediately: The dish is best eaten hot, right from the wok.
Tips
- Fresh vs. dried noodles: Fresh wide rice noodles are ideal. If you can only find dried, soak them in warm water until pliable, but do not boil them—they will become too soft and break during stir-frying.
- High heat is essential: The wok must be very hot to achieve the smoky char. If your pan isn’t hot enough, the noodles will steam and become mushy.
- Don’t overcrowd: Cook in batches if necessary. Overcrowding lowers the pan temperature and causes steaming.
- Handle gently: Rice noodles are delicate. Use a spatula and tongs to toss them gently, rather than stirring aggressively, to prevent breaking.
Serving Suggestions
Serve chow fun as a main dish on its own, or as part of a larger Chinese meal. It pairs well with simple stir-fried vegetables like bok choy or gai lan, and a bowl of clear soup. For a complete family-style dinner, serve alongside other Cantonese classics like sweet and sour pork or steamed fish.
Variations
- Chicken or Pork: Substitute the beef with thinly sliced chicken breast or pork tenderloin. Cook to the same safe internal temperature: 165°F (74°C) for poultry, 145°F (63°C) for whole pork cuts with a 3-minute rest.
- Vegetarian: Omit the meat and add extra vegetables like sliced bell peppers, carrots, or mushrooms. Use a vegetarian oyster sauce (often made from mushrooms) or just increase the soy sauce.
- Spicy: Add 1-2 teaspoons of chili garlic sauce or sriracha to the sauce mixture for a spicy kick.
- Dry vs. wet style: This recipe is for the dry stir-fried style. For a “wet” version, add a few tablespoons of chicken or vegetable broth along with the sauce to create a light gravy.
Storage and Reheating
Leftover chow fun can be refrigerated in an airtight container for up to 3 days. To reheat, the best method is to stir-fry it again in a hot wok with a little oil and a splash of water to rehydrate. You can also microwave it, but the texture will be softer. Reheat leftovers to an internal temperature of 165°F (74°C) for food safety. Avoid freezing, as rice noodles become mushy and break apart when thawed.
Frequently Asked Questions
Can I use regular soy sauce instead of dark soy sauce? Yes, you can. Dark soy sauce is sweeter and darker, giving the noodles a richer color, but using all regular soy sauce will still taste good—just slightly lighter in color.
Why do my noodles stick together? This usually happens if the noodles are too wet or the pan isn’t hot enough. Make sure the noodles are well-drained and the wok is smoking hot before adding them. Toss quickly and don’t let them sit still.
Can I make this ahead of time? Chow fun is best made fresh, but you can prep the ingredients ahead: slice the beef, mix the sauce, and have the noodles separated. Then stir-fry everything right before serving.
What is the best cut of beef for chow fun? Flank steak or sirloin are great choices because they are tender and slice well. For an even more tender result, you can use beef tenderloin, but it’s pricier. Always slice against the grain.
Is there a gluten-free version? Yes, use tamari or coconut aminos instead of soy sauce, and make sure your oyster sauce is gluten-free (or use a gluten-free stir-fry sauce). Rice noodles are naturally gluten-free.
How do I get that smoky “wok hei” flavor at home? The easiest way is to use a very hot pan and a small amount of oil. You can also try using a blowtorch briefly on the noodles after cooking, but the simplest method is to let the noodles char slightly in the wok without stirring for a few seconds.
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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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