Savory LifeRECIPES

Chow Mei Fun vs Chow Mein: Key Differences

Updated November 5, 2026

Total time
35 min
prep 20 min · cook 15 min
Serves
4
portions as written

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Chow Mei Fun vs Chow Mein: Key Differences

Chow mei fun and chow mein are both beloved Chinese-American noodle dishes, but they are not the same. Chow mei fun uses thin, flat rice noodles that are stir-fried until slightly chewy, while chow mein uses wheat-based egg noodles that are often crisped for a crunchy texture. This guide breaks down the differences so you can choose (or make) the right one, with a full recipe for each style.

Ingredients

For Chow Mei Fun (Rice Noodles)

  • 8 oz (225 g) dried rice vermicelli (thin rice sticks)
  • 2 tbsp (30 ml) vegetable oil, divided
  • 2 large eggs, lightly beaten
  • 1/2 lb (225 g) boneless, skinless chicken breast, thinly sliced
  • 1/2 cup (75 g) thinly sliced onion
  • 1/2 cup (60 g) shredded carrot
  • 1 cup (90 g) shredded cabbage
  • 2 cloves garlic, minced
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) oyster sauce (optional, adds depth)
  • 1 tsp (5 ml) sesame oil
  • 1/4 tsp (1 g) white pepper
  • 1/4 cup (60 ml) chicken broth or water
  • 2 green onions, sliced for garnish

For Chow Mein (Wheat Noodles)

  • 8 oz (225 g) fresh chow mein noodles (or 6 oz/170 g dried)
  • 2 tbsp (30 ml) vegetable oil, divided
  • 1/2 lb (225 g) pork loin, thinly sliced (or chicken)
  • 1 cup (150 g) sliced bell pepper
  • 1 cup (100 g) snow peas
  • 1/2 cup (60 g) shredded carrot
  • 2 cloves garlic, minced
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) hoisin sauce
  • 1 tsp (5 ml) rice vinegar
  • 1/4 cup (60 ml) chicken broth
  • 1 tsp (5 g) cornstarch mixed with 1 tbsp (15 ml) water

Instructions

For Chow Mei Fun

  1. Soak the rice vermicelli in warm water for 15 minutes until pliable but not fully soft. Drain well and set aside.
  2. Heat 1 tbsp (15 ml) oil in a wok or large skillet over high heat. Add the beaten eggs and scramble until just set, about 30 seconds. Remove and set aside.
  3. Add the remaining 1 tbsp oil. Add chicken slices and stir-fry until cooked through (165°F / 74°C safe minimum internal temperature, per USDA FSIS). Remove and set aside.
  4. Add onion, carrot, cabbage, and garlic. Stir-fry for 2 minutes until slightly softened.
  5. Return chicken and eggs to the pan. Add the soaked noodles, soy sauce, oyster sauce (if using), sesame oil, white pepper, and broth. Toss gently for 2–3 minutes until everything is well coated and heated through. Garnish with green onions.

For Chow Mein

  1. If using dried noodles, cook according to package directions until just tender. Drain and rinse with cold water. If using fresh noodles, rinse briefly with hot water to separate.
  2. Heat 1 tbsp (15 ml) oil in a wok over high heat. Add the noodles and spread them out. Let them sit undisturbed for 2–3 minutes to crisp on the bottom. Flip and crisp the other side. Remove and set aside.
  3. Add the remaining 1 tbsp oil. Add pork and stir-fry until cooked through (145°F / 63°C safe minimum internal temperature for whole cuts, per USDA FSIS). Remove and set aside.
  4. Add bell pepper, snow peas, carrot, and garlic. Stir-fry for 2 minutes.
  5. Return pork and noodles to the pan. Add soy sauce, hoisin, rice vinegar, and broth. Toss to combine. Add the cornstarch slurry and stir until the sauce thickens slightly, about 1 minute. Serve immediately.

Tips

  • Noodle prep: For chow mei fun, do not over-soak the rice noodles; they should be just pliable. For chow mein, if you want extra crunch, press the noodles firmly against the hot pan and don’t move them too soon.
  • Substitutions: No rice vermicelli? Use thin pad thai noodles. No fresh chow mein noodles? Use dried spaghetti or linguine, cooked al dente – it won’t be authentic but works in a pinch.
  • High heat is key: Both dishes need a screaming-hot wok or skillet. If the heat is too low, the noodles will steam and turn mushy.
  • Don’t overload the pan: Cook in batches if needed. Too many ingredients at once lowers the temperature and prevents browning.

Serving Suggestions

Serve either dish as a main with a side of hot-and-sour soup or spring rolls. For a complete meal, add a simple green salad with ginger-sesame dressing. Both noodles pair well with a cold beer or jasmine tea.

Variations

  • Vegetarian: Omit the meat and add extra mushrooms, bok choy, or tofu. Use vegetable broth.
  • Spicy: Add 1–2 tsp (5–10 ml) chili garlic sauce or sriracha to the sauce.
  • Seafood: Swap chicken/pork for shrimp or scallops. Cook until opaque and firm – shrimp should reach 145°F (63°C).
  • Gluten-free: For chow mei fun, use tamari instead of soy sauce and ensure oyster sauce is gluten-free (or omit). Chow mein is not gluten-free due to wheat noodles.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. Reheat in a hot wok or skillet with a splash of water or broth to revive moisture, or microwave in 30-second bursts. The texture will soften, especially for chow mein’s crispy noodles, so it’s best to eat fresh.

Frequently Asked Questions

Which is healthier, chow mei fun or chow mein? Chow mei fun is gluten-free (if using gluten-free sauces) and often lighter because rice noodles absorb less oil. Chow mein’s crispy noodles are typically fried, adding more fat. However, both can be high in sodium depending on sauce.

Can I make these ahead of time? You can prep the vegetables and sauce a day ahead, but cook the noodles fresh. Both dishes are best served immediately; reheating changes the texture significantly.

What’s the difference between lo mein and chow mein? Lo mein uses soft, boiled noodles tossed with sauce, while chow mein noodles are pan-fried until crisp. Chow mei fun is a separate dish with rice noodles.

Can I use frozen rice noodles? Yes, but thaw them completely and pat dry before using. Frozen noodles may be more prone to breaking, so handle gently.

Why are my rice noodles sticking together? This usually happens if they are over-soaked or if the pan is not hot enough. Make sure to drain well and toss quickly over high heat.

Is oyster sauce necessary? No. It adds a savory umami, but you can substitute with hoisin or simply use extra soy sauce. For a vegetarian version, use mushroom-based oyster sauce or omit.

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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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