Chow fun sauce is the savory, slightly sweet glaze that turns wide rice noodles into the Cantonese-American classic known as chow fun (or “hor fun”). It’s a simple blend of soy sauce, oyster sauce, sugar, and aromatics that clings to the noodles and proteins, giving them that glossy, umami-rich finish. This recipe makes a balanced sauce that works with chicken, beef, shrimp, or vegetables, and it comes together in under 10 minutes.
Ingredients
- 1/4 cup (60 ml) low-sodium soy sauce
- 2 tablespoons (30 ml) oyster sauce
- 1 tablespoon (15 ml) dark soy sauce (or 1 tbsp soy sauce + 1 tsp molasses)
- 1 teaspoon (5 ml) granulated sugar
- 1/2 teaspoon (2.5 ml) sesame oil
- 1/4 teaspoon (1.25 ml) white pepper (or black pepper)
- 1/2 cup (120 ml) chicken or vegetable broth (low-sodium)
- 1 tablespoon (8 g) cornstarch
- 2 tablespoons (30 ml) water
- 2 cloves garlic, minced (optional, for cooking with the sauce)
Instructions
- In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce (if using), sugar, sesame oil, white pepper, and broth. Set aside.
- In a separate tiny bowl, mix the cornstarch with the 2 tablespoons (30 ml) water until smooth. This is your slurry.
- If using garlic, heat a wok or large skillet over medium-high heat with a little oil. Add the garlic and stir-fry for 15 seconds until fragrant.
- Pour the sauce mixture into the wok. Bring it to a simmer over medium-high heat.
- Stir the cornstarch slurry again (it settles), then pour it into the simmering sauce. Stir constantly for 30–60 seconds until the sauce thickens to a glossy, coat-the-spoon consistency.
- Turn off the heat. Use immediately, or let cool and store.
Tips
- Don’t skip the dark soy sauce: It adds the deep color and slight caramel flavor that makes chow fun look authentic. If you don’t have it, mix 1 tablespoon soy sauce with 1 teaspoon molasses.
- Adjust thickness: For a thinner sauce (good for tossing with wide noodles), use only 1 teaspoon (3 g) cornstarch. For a thicker glaze (great for stir-fries), keep the full tablespoon.
- Make it gluten-free: Use tamari instead of soy sauce, and choose a gluten-free oyster sauce (or substitute hoisin sauce mixed with a little water).
- Don’t overcook the sauce: Once it thickens, remove from heat. Overcooking can make it too salty and gummy.
Serving Suggestions
This sauce is designed for classic beef chow fun: stir-fry sliced flank steak (cook to 145°F/63°C, then rest 3 minutes) with wide rice noodles, bean sprouts, and scallions, then toss with the sauce. It also works beautifully with chicken (cook to 165°F/74°C), shrimp, or tofu and vegetables. Serve immediately over the noodles, with extra sauce on the side if you like it saucy.
Variations
- Spicy chow fun sauce: Add 1–2 teaspoons chili garlic sauce or sriracha to the sauce base.
- Sweet and sour twist: Increase sugar to 2 tablespoons (25 g) and add 1 tablespoon (15 ml) rice vinegar.
- No-oyster version: Use hoisin sauce instead of oyster sauce for a thicker, sweeter sauce (reduce sugar to 1/2 teaspoon).
- Herb-infused: Add a few slices of fresh ginger or a star anise while simmering, then remove before using.
Storage and Reheating
Store the sauce in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in a small saucepan over low heat, stirring frequently, until hot (165°F/74°C if it was refrigerated). You can also microwave in 30-second bursts, stirring between. If the sauce thickens too much after chilling, thin it with a splash of water or broth. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the fridge before using.
Frequently Asked Questions
Can I use this sauce for other noodle dishes? Yes, it works great for lo mein, pad see ew, or any stir-fried noodles. Just adjust the amount to your taste.
What if I don’t have oyster sauce? Use hoisin sauce mixed with a teaspoon of soy sauce, or a vegetarian oyster sauce. The flavor will be slightly different but still delicious.
Is this sauce very salty? It uses low-sodium soy sauce and broth to keep it balanced. If you use regular soy sauce, reduce the amount to 3 tablespoons (45 ml).
Can I make it ahead of time? Absolutely. Make the sauce (without the cornstarch slurry) and refrigerate for up to 3 days. Add the slurry when you’re ready to cook, then simmer to thicken.
Why does my sauce get lumpy? Lumps usually happen when the cornstarch slurry isn’t mixed well or is added to a too-hot sauce. Always whisk the slurry just before adding, and pour it in a steady stream while stirring constantly.
Can I double the recipe? Yes, simply double all ingredients. The cooking time stays the same.
Related
- Bangkok Korean Fried Chicken Recipe with Gochujang Glaze
- Beef Chow Fun Calories: A Full Recipe Guide
- Beef Chow Fun Chinatown-Style 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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