Chow mein fun is a Cantonese-style stir-fried noodle dish made with thin, flat rice noodles (often labeled “chow mein fun” or “shahe fen”), tender meat or tofu, and crisp vegetables, all tossed in a savory soy-based sauce. It’s a weeknight hero because the noodles cook quickly in a hot wok, absorbing the sauce while keeping their delicate chew. This recipe delivers the classic takeout flavor at home with a perfectly balanced sauce and a satisfying mix of textures.
Ingredients
- 8 oz (225 g) dried wide rice noodles (chow mein fun) or 1 lb (450 g) fresh
- 2 tbsp (30 ml) vegetable oil, divided
- 8 oz (225 g) boneless skinless chicken breast, thinly sliced (or 8 oz / 225 g peeled shrimp)
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 cup (70 g) sliced shiitake or button mushrooms
- 1 cup (90 g) thinly sliced carrot
- 2 cups (140 g) sliced napa cabbage or bok choy
- 3 cloves garlic, minced
- 1 tbsp (15 ml) oyster sauce (or vegetarian stir-fry sauce)
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) dark soy sauce (for color, optional)
- 1/2 cup (120 ml) chicken or vegetable broth
- 1 tsp (5 g) sugar
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water
- 2 green onions, sliced diagonally
Instructions
- Soak the dried rice noodles in warm water for 20 minutes until pliable but still firm. Drain well. If using fresh noodles, rinse briefly with warm water and drain.
- Season the chicken slices with salt and white pepper. Set aside.
- In a small bowl, whisk together oyster sauce, soy sauce, dark soy sauce (if using), broth, and sugar. Set aside.
- Heat 1 tablespoon (15 ml) of oil in a wok or large skillet over high heat. Add the chicken and stir-fry until just cooked through, about 2–3 minutes. Transfer to a plate. If using shrimp, cook until pink and opaque, about 2 minutes.
- Add the remaining 1 tablespoon (15 ml) of oil to the wok. Add mushrooms and carrots; stir-fry for 2 minutes. Add cabbage and garlic; cook for 1 minute more.
- Push the vegetables to one side. Add the drained noodles to the empty side and toss gently with tongs to combine with vegetables.
- Pour the sauce over the noodles and vegetables. Stir-fry for 1–2 minutes until the sauce coats everything and the noodles are heated through.
- Add the cooked chicken back to the wok. Stir in the cornstarch slurry and cook, stirring, for another minute until the sauce thickens and clings to the noodles.
- Remove from heat, sprinkle with green onions, and serve immediately.
Tips
- Do not overcook the rice noodles—they should be just tender, not mushy. Soaking time varies by brand; check at 15 minutes.
- Use high heat and work quickly to avoid sticking. A non-stick wok or well-seasoned cast iron helps.
- If you can’t find fresh chow mein fun, use dried flat rice noodles (often labeled “pad thai” noodles) and adjust soaking time.
- For a gluten-free version, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free (or use a mushroom-based sauce).
Serving Suggestions
Serve hot as a main dish with a side of pickled vegetables or a simple cucumber salad. For a fuller meal, pair with spring rolls or dumplings. This dish also works well as a side to grilled meats or stir-fried greens.
Variations
- Vegetarian: Replace chicken with extra firm tofu (pressed and cubed) or 1 cup (150 g) of mixed bell peppers and snap peas. Use vegetable broth and a vegetarian oyster sauce substitute.
- Beef: Use thinly sliced flank steak instead of chicken; cook to 145°F (63°C) for medium-rare, or longer if desired.
- Spicy: Add 1–2 teaspoons of chili garlic sauce or sriracha to the sauce mixture.
- Egg: Scramble 2 eggs in the wok after cooking the vegetables, then mix with the noodles.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in a hot wok or skillet with a splash of water or broth to rehydrate the sauce, and stir-fry until heated through (165°F / 74°C). Avoid microwaving, as it can make the noodles rubbery.
Frequently Asked Questions
Can I use fresh chow mein noodles (egg noodles) instead? Yes, but the texture will be different—egg noodles are more resilient and chewy. Use 1 lb (450 g) fresh egg noodles, blanch them briefly in boiling water for 30 seconds, then drain and proceed.
Why are my noodles sticking together? This usually happens if the noodles are not drained well or if the wok isn’t hot enough. Make sure to shake off excess water after soaking, and use high heat. Adding a little oil to the drained noodles before stir-frying also helps.
Can I make this ahead of time? It’s best fresh, but you can prep the vegetables and sauce ahead. Cook the noodles and stir-fry just before serving. Reheating leftovers is fine, but the texture will soften.
What’s the difference between chow mein fun and chow mein? Chow mein fun uses wide, flat rice noodles (also called ho fun), while chow mein typically uses thin, curly egg noodles. The cooking method is similar, but the noodle texture differs significantly.
Is oyster sauce necessary? It adds a distinct savory depth, but you can substitute with hoisin sauce mixed with a little soy sauce, or use a vegan mushroom sauce. The flavor will be slightly different but still delicious.
Can I use frozen vegetables? Yes, but thaw and pat them dry first to avoid excess water in the wok. Cook them a bit longer to ensure they are tender-crisp.
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