Chow fun is a classic Cantonese stir-fry made with wide, flat rice noodles, often called ho fun or shahe fen. The noodles are tossed with soy sauce, vegetables, and your choice of protein in a blazing-hot wok, giving them a smoky, charred flavor known as wok hei. This recipe delivers that takeout-style taste at home with a simple sauce and a few key techniques, making it a satisfying weeknight dinner that comes together in about half an hour.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (or 8 oz / 225 g dried)
- 2 tbsp (30 ml) vegetable oil, divided
- 8 oz (225 g) beef sirloin, thinly sliced against the grain (or chicken breast, pork, or tofu)
- 2 tsp (10 ml) soy sauce
- 1 tsp (5 ml) cornstarch
- 1/2 tsp (2.5 ml) sugar
- 1/4 tsp (1.25 ml) white pepper
- 1 cup (70 g) broccoli florets, cut small
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 ml) fresh ginger, minced
- 2 scallions, cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) oyster sauce (or vegetarian stir-fry sauce)
- 1 tbsp (15 ml) dark soy sauce (or 1 tbsp soy sauce + 1/2 tsp molasses)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 1/4 cup (60 ml) chicken or vegetable broth
- 1 tsp (5 ml) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
Instructions
- Prepare the noodles: If using fresh noodles, gently separate them with your fingers. If using dried, soak in warm water for 20 minutes until pliable, then drain. Do not overcook; they will soften further in the wok.
- Marinate the protein: In a bowl, toss the sliced beef with 2 tsp soy sauce, 1 tsp cornstarch, sugar, and white pepper. Set aside for 10 minutes while you prep the vegetables.
- Make the sauce: In a small bowl, combine oyster sauce, dark soy sauce, light soy sauce, sesame oil, and broth. Stir in the cornstarch slurry and set aside.
- Heat the wok: Place a wok or large skillet over high heat until a drop of water sizzles immediately. Add 1 tbsp (15 ml) of oil and swirl to coat.
- Stir-fry the protein: Add the beef in a single layer. Let it sear undisturbed for 30 seconds, then stir-fry until browned but not fully cooked through, about 2 minutes. Transfer to a plate.
- Cook the vegetables: Add the remaining 1 tbsp (15 ml) oil to the wok. Add broccoli and bell pepper; stir-fry for 2 minutes until bright and slightly tender. Add garlic and ginger; cook for 30 seconds until fragrant.
- Add the noodles: Add the noodles to the wok, spreading them out. Let them sit for 20 seconds to get some char, then toss. Repeat once or twice.
- Combine and sauce: Return the beef to the wok. Pour the sauce over everything and toss vigorously for 1–2 minutes until the sauce coats the noodles and thickens slightly. Add scallions and toss once more.
- Finish and serve: For beef, check that it reaches 145°F (63°C) (USDA FSIS safe minimum) with a food thermometer. Serve immediately.
Tips
- Use fresh noodles if possible: Fresh wide rice noodles are key for the best texture. If you can only find dried, soak them in warm water (not boiling) until just pliable; they will cook in the wok.
- Don’t overcrowd the wok: Cook in batches if needed. Too many ingredients at once lowers the heat and steams the noodles instead of charring them.
- Substitutions: No oyster sauce? Use hoisin sauce or a vegetarian mushroom stir-fry sauce. For gluten-free, use tamari and ensure your sauces are gluten-free.
- Common mistake: Overcooking the noodles. They should be tender but still chewy. If they become mushy, you’ve cooked them too long or used too much sauce.
Serving Suggestions
Serve chow fun hot, straight from the wok, as a complete meal. It pairs well with a simple side of steamed bok choy or a light cucumber salad with rice vinegar. For a heartier spread, serve alongside egg rolls or wonton soup. A squeeze of fresh lime and a sprinkle of chili flakes add brightness and heat.
Variations
- Chicken or Pork: Substitute beef with thinly sliced chicken breast or pork loin. Cook until chicken reaches 165°F (74°C) and pork reaches 145°F (63°C) (USDA FSIS safe minimums).
- Vegetarian: Omit the meat and add extra mushrooms, snow peas, or baby corn. Use a vegetarian stir-fry sauce instead of oyster sauce.
- Spicy: Add 1–2 tsp chili garlic sauce or sriracha to the sauce for a kick.
- Shrimp: Add 8 oz (225 g) peeled shrimp in step 6; cook until pink and opaque, about 2–3 minutes, reaching 145°F (63°C) (USDA FSIS safe minimum).
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3–4 days. To reheat, place in a hot wok or skillet with a splash of water or broth over medium-high heat, tossing until heated through (to 165°F / 74°C for leftovers). You can also microwave in 30-second bursts, but the texture will be softer. Freezing is not recommended, as the noodles become mushy.
Frequently Asked Questions
Can I use other noodles? Yes, but the dish will change. Thin rice noodles (vermicelli) or even lo mein noodles can work, but they won’t have the same wide, chewy texture. Adjust cooking times accordingly.
Why do my noodles stick together? Fresh noodles often stick if they are too wet. Pat them dry with a paper towel before adding to the wok. Also, make sure the wok is very hot and you use enough oil.
Can I make this ahead of time? Chow fun is best served fresh. You can prep the sauce and marinate the protein a day ahead, but the stir-frying should be done just before serving.
Is dark soy sauce necessary? Dark soy sauce adds color and a deeper flavor. If you don’t have it, use regular soy sauce and a touch of molasses or brown sugar to mimic the color and sweetness.
What if I don’t have a wok? A large cast-iron or nonstick skillet works fine. Just make sure it’s very hot before adding ingredients.
Can I use frozen rice noodles? Yes, thaw them completely and pat dry before using. They may be more fragile, so handle gently.
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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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