Chow Ho Fun Recipe: Silky Rice Noodles, Wok-Style

Chow ho fun is a Cantonese stir-fried flat rice noodle dish, often called hor fun or kway teow. Wide, silky noodles are tossed with beef, bean sprouts, and scallions in a savory soy-based sauce. The key to its appeal is the smoky “wok hei” flavor and the tender, slippery texture of the noodles, which you can achieve at home with a hot pan and a little patience.

Ingredients

1 lb (450 g) fresh wide rice noodles (about 1 inch / 2.5 cm wide)
8 oz (225 g) flank steak or sirloin, thinly sliced against the grain
2 tbsp (30 ml) soy sauce, divided
1 tbsp (15 ml) dark soy sauce (or 1 tsp molasses + 2 tsp soy sauce)
1 tbsp (15 ml) oyster sauce
1 tsp (5 g) sugar
1/2 tsp (2 g) white pepper
1 tbsp (15 ml) Shaoxing wine (or dry sherry)
1 tsp (5 g) cornstarch
3 tbsp (45 ml) vegetable oil, divided
2 cloves garlic, minced
1-inch (2.5 cm) piece ginger, julienned
4 oz (115 g) bean sprouts, rinsed and drained
4 scallions, cut into 2-inch (5 cm) pieces
1/4 cup (60 ml) beef or chicken broth (or water)
Salt to taste

Instructions

Prepare the noodles: If using fresh rice noodles, gently separate them with your fingers. If they are stiff, blanch them in boiling water for 30 seconds, then drain and rinse with cold water. Toss with 1 tsp of vegetable oil to prevent sticking.
Marinate the beef: In a bowl, combine the sliced beef with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp Shaoxing wine. Mix well and let marinate for 15 minutes while you prep other ingredients.
Make the sauce: In a small bowl, stir together the remaining 1 tbsp soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and 1/4 cup (60 ml) broth. Set aside.
Cook the beef: Heat a wok or large skillet over high heat until smoking. Add 1 tbsp vegetable oil. Spread the beef in a single layer and let sear without moving for 1 minute. Stir-fry for another 1-2 minutes until browned but still slightly pink. Transfer to a plate. (USDA FSIS safe minimum for whole cuts of beef is 145Â°F (63Â°C) with a 3-minute rest; if you prefer, cook to that temperature.)
Aromatics: Reduce heat to medium-high. Add the remaining 2 tbsp oil, garlic, and ginger. Stir-fry for 15 seconds until fragrant.
Add noodles: Increase heat to high. Add the noodles and toss gently to coat with oil. Let them sit for 30 seconds to develop a slight char, then toss again.
Add sauce and vegetables: Pour the sauce over the noodles. 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.
Combine: Return the beef to the wok. Toss to combine and heat through. Taste and add salt if needed. Serve immediately.

Tips

Use fresh noodles: Fresh rice noodles are essential for the right texture. Dried rice sticks (like pad thai noodles) are thinner and won’t give the same silky result. If you can’t find fresh, use dried wide rice noodles and cook according to package directions, then drain well.
Don’t overcrowd the wok: Cook in batches if your pan is small. Overcrowding lowers the temperature and steams the noodles instead of stir-frying them.
Keep the noodles moving: Once you add the sauce, toss quickly to coat evenly. Over-stirring can break the delicate noodles.
Substitutions: No dark soy sauce? Use 1 tsp molasses mixed with 2 tsp regular soy sauce. No oyster sauce? Use hoisin sauce plus a splash of fish sauce, but note the flavor will be slightly sweeter.

Serving Suggestions

Serve chow ho fun immediately as a main dish. It pairs well with a simple side of steamed bok choy or a light egg drop soup. For a fuller meal, add a fried egg on top or serve alongside spring rolls.

Variations

Chicken or Pork: Substitute beef with thinly sliced chicken breast or pork loin. Adjust cooking time accordingly (chicken and pork should reach 165Â°F / 74Â°C for poultry, 145Â°F / 63Â°C for pork with rest).
Vegetarian: Omit the meat and add extra mushrooms (shiitake or oyster) or tofu. Use mushroom broth instead of beef/chicken broth and vegetarian oyster sauce (made from mushrooms).
Seafood: Add shrimp or scallops. Cook them separately until just opaque (145Â°F / 63Â°C for fish) and add at the end.
Spicy: Add 1-2 tsp chili garlic sauce or sliced fresh chilies with the aromatics.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot wok or skillet with a splash of water or broth to refresh the sauce. You can also microwave, but the noodles may become soft and sticky. Stir-frying is the best way to restore some texture.

Frequently Asked Questions

Can I use dried rice noodles? Yes, but the texture will be different. Use wide dried rice sticks (banh pho). Soak them in hot water until pliable, then drain well before stir-frying. They won’t be as silky as fresh, but they’ll still be tasty.

Why are my noodles sticking together? This usually happens if they are too dry or overcrowded. Make sure to toss them with a little oil after blanching and stir-fry in batches if needed. Also, don’t skip the oil in the wok.

What is wok hei and can I get it at home? Wok hei is the smoky, charred flavor from a very hot wok. At home, use the highest heat your stove can produce and don’t overcrowd the pan. A cast-iron skillet can also help achieve a similar effect.

Can I make this gluten-free? 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.

How do I slice beef thinly? Partially freeze the beef for 15-20 minutes before slicing. This makes it easier to cut very thin slices against the grain.

Is it supposed to be saucy? Chow ho fun is meant to be lightly coated in sauce, not swimming in it. The sauce should cling to the noodles and vegetables. If it’s too dry for your taste, add a splash of broth.

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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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