Chow fun is a Cantonese stir-fried rice noodle dish that has become a beloved staple of San Francisco’s Chinese-American restaurants. Wide, silky rice noodles are tossed with beef, bean sprouts, and scallions in a smoky, savory sauce. This recipe recreates that classic “wok hei” flavor at home, using a hot pan and a few key techniques to get tender noodles and charred, flavorful beef.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (shahe fen), at room temperature
- 8 oz (225 g) flank steak, 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
- 1 cup (90 g) bean sprouts
- 4 scallions, cut into 2-inch pieces
- 2 cloves garlic, minced
- 1/4 cup (60 ml) water or chicken broth
Instructions
- If your rice noodles are refrigerated, let them come to room temperature (about 20 minutes). Gently separate the noodles with your fingers; if they are stiff, soak them in warm water for 5 minutes, then drain well.
- In a bowl, toss the sliced beef with 1 tablespoon (15 ml) soy sauce and 1 teaspoon (5 ml) vegetable oil. Let marinate for 10 minutes while you prep the vegetables.
- In a small bowl, mix the remaining 1 tablespoon (15 ml) soy sauce, oyster sauce, dark soy sauce (if using), sugar, white pepper, and water or broth. Set aside.
- Heat a wok or large skillet over high heat until a drop of water sizzles instantly. Add 1 tablespoon (15 ml) oil and swirl to coat.
- Add the beef in a single layer. Let it sear undisturbed for 30 seconds, then stir-fry until browned but still slightly pink in the center, about 1–2 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon (15 ml) oil to the wok. Add the garlic and scallions, stir-fry for 15 seconds until fragrant.
- Add the noodles and bean sprouts. Toss quickly to combine, using a spatula and tongs to keep the noodles from clumping.
- Pour the sauce over the noodles and toss for 1–2 minutes until the sauce is absorbed and the noodles are heated through.
- Return the beef to the wok. Toss everything together for another 30 seconds. For beef, the safe minimum internal temperature is 145°F (63°C) for whole cuts, but since this is a stir-fry, cook to your preferred doneness; if you prefer well-done, cook to 160°F (71°C). Serve immediately.
Tips
- Use fresh noodles: Fresh wide rice noodles are essential for the right texture. If you can only find dried, soak them in warm water until pliable, then drain well before stir-frying.
- High heat is key: The wok must be very hot to get that smoky char. If your stove doesn’t get very hot, use a cast-iron skillet and preheat it for a few minutes.
- Don’t overcrowd: Cook the beef in batches if necessary. Overcrowding lowers the temperature and steams the meat instead of searing it.
- Keep noodles loose: If the noodles stick together, rinse them briefly with warm water and dry thoroughly before cooking.
Serving Suggestions
Serve chow fun hot, straight from the wok. It pairs well with a simple side of steamed bok choy or a light soup like egg drop. For a complete meal, add a side of chili oil or sriracha for heat.
Variations
- Chicken or pork: Substitute the beef with thinly sliced chicken breast or pork tenderloin. Adjust cooking time as needed.
- Vegetarian: Omit the beef and use extra mushrooms or tofu. Use vegetarian oyster sauce (made from mushrooms) to keep it plant-based.
- Seafood: Add shrimp or scallops in the last minute of cooking. Cook until shrimp are pink and opaque.
- Spicy: Add 1–2 teaspoons of chili paste or sriracha to the sauce for a kick.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3 days. To reheat, place in a hot wok or skillet with a splash of water or oil over medium-high heat for 2–3 minutes, tossing frequently. You can also microwave in 30-second bursts, but the texture will be softer.
Frequently Asked Questions
Can I use dried rice noodles? Yes, but they will have a slightly different texture. Soak them in warm water for 20–30 minutes until pliable, then drain well before using.
Why are my noodles sticking together? This usually happens if the noodles are too cold or too wet. Let them come to room temperature and pat them dry with a paper towel before adding to the wok.
What is dark soy sauce and can I skip it? Dark soy sauce is thicker and less salty than regular soy sauce, used for color. If you skip it, the dish will be lighter in color but still flavorful.
Can I make this ahead of time? Chow fun is best eaten fresh, but you can prep the ingredients ahead. Slice the beef and chop the vegetables, then store in the fridge for up to a day.
How do I get that smoky “wok hei” flavor? The smoky flavor comes from very high heat and quick tossing. If you have a gas stove, use the highest flame. For electric, preheat a cast-iron pan until it smokes slightly.
Is this dish gluten-free? Rice noodles are gluten-free, but soy sauce and oyster sauce contain gluten. Use tamari and gluten-free oyster sauce to make it gluten-free.
Related
- Steamed Suet Pudding Recipe (Classic British)
- Suet Pudding Chippy Recipe: Classic British Comfort
- Beef Chow Fun with Gravy 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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