Hong Kong Chow Fun is a classic Cantonese stir-fry featuring wide, silky rice noodles (hor fun) tossed with tender beef, bean sprouts, and scallions in a savory soy-based sauce. The dish is beloved for its contrasting textures—soft, slippery noodles with lightly charred edges and crisp vegetables—and its rich, smoky flavor (wok hei) that develops from high-heat cooking. This home-friendly version delivers that restaurant-quality result with a few key techniques and a screaming-hot pan.
Ingredients
- 1 lb (450 g) fresh wide rice noodles (hor fun), or 8 oz (225 g) dried wide rice noodles
- 8 oz (225 g) flank steak or sirloin, 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
- 1/4 tsp (1 g) white pepper
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tbsp (8 g) cornstarch
- 3 tbsp (45 ml) neutral oil (like canola or peanut), divided
- 2 cloves garlic, minced
- 1-inch (2.5 cm) piece ginger, julienned
- 2 cups (140 g) bean sprouts
- 4 scallions, cut into 2-inch (5 cm) pieces
- 1/4 cup (60 ml) chicken or vegetable broth
- Salt to taste
Instructions
- Prep the noodles: If using fresh noodles, gently separate them with your fingers. If using dried, soak in hot water according to package directions (usually 10–15 minutes) until pliable but not mushy; drain well.
- Marinate the beef: In a bowl, combine the beef with 1 tbsp (15 ml) soy sauce, 1 tsp (5 ml) oyster sauce, the sugar, white pepper, Shaoxing wine, and cornstarch. Mix well and let marinate for 15 minutes at room temperature.
- Prepare the sauce: In a small bowl, mix the remaining 1 tbsp (15 ml) soy sauce, the dark soy sauce (if using), and the broth. Set aside.
- Heat the wok: Place a large wok or skillet over high heat until it begins to smoke lightly. Add 2 tbsp (30 ml) of oil and swirl to coat.
- Stir-fry the beef: Add the beef in a single layer. Let it sear undisturbed for 30 seconds, then stir-fry until just browned but still slightly pink in the center, about 1–2 minutes. Transfer to a plate. (The beef will finish cooking later.)
- Cook the aromatics: Add the remaining 1 tbsp (15 ml) oil to the wok. Add garlic and ginger; stir-fry for 15 seconds until fragrant.
- Add the noodles: Add the noodles and toss gently to coat with the oil. Let them sit for 20–30 seconds without stirring to get a slight char (this adds flavor). Then toss again.
- Add sauce and vegetables: Pour the sauce mixture over the noodles. Add the bean sprouts and scallions. Toss everything together for 1–2 minutes until the sauce is absorbed and the vegetables are crisp-tender.
- Return the beef: Add the beef back to the wok. Toss to combine and heat through, about 1 minute. For food safety, ensure the beef reaches a safe minimum internal temperature of 145°F (63°C) for whole cuts, checked with a food thermometer.
- Serve immediately: Transfer to a platter and serve hot.
Tips
- Use fresh noodles if possible: Fresh hor fun are much softer and more authentic. If using dried, don’t over-soak—they should be tender but still hold their shape.
- High heat is essential: The wok must be very hot to achieve the characteristic smoky flavor. If your stove doesn’t get very hot, work in smaller batches to avoid steaming the noodles.
- Don’t over-stir: Let the noodles rest briefly in the wok to develop a light char. Constant stirring will make them mushy.
- Substitutions: No Shaoxing wine? Use dry sherry or skip it. No oyster sauce? Use hoisin sauce or a vegetarian stir-fry sauce, though flavor will differ.
Serving Suggestions
Serve Hong Kong Chow Fun as a complete one-dish meal. For a more substantial spread, pair it with a side of Chinese broccoli (gai lan) with oyster sauce, or a simple egg drop soup. It also works well as a side dish to roasted duck or BBQ pork (char siu).
Variations
- Chicken or Pork: Substitute the beef with thinly sliced chicken breast or pork tenderloin. Cook until the meat reaches a safe minimum internal temperature of 165°F (74°C) for poultry or 145°F (63°C) for pork, with a 3-minute rest.
- Vegetarian: Omit the meat and add extra mushrooms, bell peppers, or bok choy. Use mushroom-based oyster sauce and vegetable broth.
- Spicy: Add 1–2 tsp chili crisp or sriracha to the sauce for a spicy kick.
- Dry-style: For a less saucy version, reduce the broth to 2 tbsp (30 ml) and increase the soy sauce slightly.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. To reheat, use a hot wok or skillet with a splash of water or oil over high heat, tossing until heated through. You can also microwave in 30-second bursts, but the texture will be softer. Reheat leftovers to an internal temperature of 165°F (74°C) for safety.
Frequently Asked Questions
Can I use other noodles? Yes, but the dish won’t be the same. Wide rice noodles are essential for the authentic texture. You can use fettuccine-like rice noodles, but they will be less slippery and more prone to breaking.
Why are my noodles sticking together? This usually happens if the noodles are too wet or the wok isn’t hot enough. Make sure to drain them well and use enough oil. Tossing gently with chopsticks or a spatula helps separate them.
Can I make it ahead? It’s best served immediately. If you must prep ahead, have all ingredients ready and stir-fry just before serving. Leftovers can be reheated but may be softer.
What is dark soy sauce and can I skip it? Dark soy sauce is thicker, slightly sweet, and adds a deep color. It’s not essential—you can use regular soy sauce, but the color will be lighter.
Is this dish gluten-free? Not as written, because soy sauce and oyster sauce contain wheat. Use tamari and a gluten-free oyster sauce alternative to make it gluten-free.
How do I slice beef thinly? Partially freeze the steak for 15–20 minutes before slicing. This firms it up and makes it easier to cut very thin slices against the grain.
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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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