What Are Chow Fun Noodles?

What Is Chow Fun? Chow fun is essentially delicate, wide flat rice noodles. If not cooked properly, then the noodles could break. Many classic Chinese recipes use chow fun. For example, the beef chow fun recipe includes thinly sliced beef steak, soy sauce, oyster sauce, hoisin sauce, oil, and ginger.

Beef Chow Fun: Recipe Instructions

Start by combining 8 oz. sliced flank steak, 1 teaspoon soy sauce, 1 teaspoon cornstarch, and 1/4 teaspoon baking soda Marinate for 1 hour.

The meat is made more tender by the baking soda, giving it a texture similar to that found in restaurants. The beef becomes more tender the longer it is marinated.

Another helpful tip is to freeze the beef before slicing until firm but not solid. (Read more about how to prepare and tenderize beef for stir-fry in our article on the subject.) This makes slicing the beef much easier!.

Additionally, get the remaining ingredients ready before you start cooking.

Fresh rice noodles can be purchased in pre-cut or large sheets. If you have sheets, cut the rice noodles into pieces that are approximately 1 inch wide. You will need to blanch the rice noodles if they are very stiff and clumped together.

Just heat up some water in a wok and add the noodles.

Blanch them for 30 seconds or so. You’ll see them loosen into longer strands of noodles.

Remove from the wok and transfer to an ice bath. Drain.

Add 1 1/2 tablespoons of vegetable oil to your wok after heating it on high heat until smoking. Add the beef and sear until browned.

If your wok is sufficiently hot, the meat shouldn’t stick. Remove from the wok and set aside.

Add the ginger and 1 1/2 more tablespoons of vegetable oil to the wok. Add the scallions after giving it about 15 seconds to infuse the oil with its flavorful richness.

In the wok, evenly distribute the fresh rice noodles and stir-fry for 15 seconds.

2 tablespoons of Shaoxing wine should be added to the wok’s rim.

Then, combine the beef with 1/2 teaspoon sesame oil, 2 teaspoons dark soy sauce, 2 tablespoons regular soy sauce, and a pinch of sugar.

Make sure to stir-fry while scraping the bottom of the wok with a metal spatula. To thoroughly combine and evenly coat the huo fun with the soy sauce, lift it upward.

To taste, add a little salt and white pepper (taste the noodles first).

You might need to toss the rice noodles for a longer period of time if they were cold when you started. Less time will be needed if the rice noodles are fresh, at room temperature, or blanched. You should always keep your heat as high as possible. That is the key to achieving wok hei.

Stir-fry the bean sprouts with the addition and cook until just tender.

Serve your Beef Chow Fun Noodles piping hot. It tastes fantastic when served alongside some homemade chili oil or chiu chow chili sauce.

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What Are Chow Fun Noodles?

  • 8 oz. flank steak (225g, sliced into 1/8 thick pieces)
  • 1/4 teaspoon baking soda (optional)
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1 teaspoon vegetable oil
  • Combine the beef and marinade ingredients and marinate for about 1 hour.
  • Some fresh rice noodles come as large sheets, while others are already cut. If you have the sheets, slice the rice noodles so theyre about 1 inch wide. If the noodles are very stiff and stuck together, bring a wok full of water to a boil, and add the noodles. Blanch them for 30 seconds to loosen. Transfer to an ice bath and drain thoroughly.
  • Heat your wok over high heat until smoking, and add 1 1/2 tablespoons oil to coat the wok. Add the beef and sear until browned. As long as your wok is hot enough, the meat shouldnt stick. Set aside. Add 1 1/2 tablespoons more vegetable oil to the wok. Add the ginger to infuse the oil with its rich flavor for about 15 seconds. Add the scallions.
  • Spread the noodles evenly in the wok and stir-fry on high for about 15 seconds. Add the Shaoxing wine around the perimeter of the wok.
  • Next, add the sesame oil, soy sauces, pinch of sugar and the seared beef. Stir-fry, making sure your metal wok spatula scrapes the bottom of the wok. Lift the noodles in an upward motion to mix well and coat them evenly with the sauce.
  • Add a bit of salt and white pepper to taste (taste the noodles before adding salt). Add the bean sprouts and stir-fry until they are just tender. Serve!
  • What Are Beef Chow Fun Noodles?

    Fresh flat rice noodles are used to make the best beef chow fun noodles, which are then stir-fried with beef, bean sprouts, and green onions before being generously drizzled with a flavorful seasoning sauce.

    The rice noodles are cooked in a wok over high heat, giving the finished dish a “wok hie” (breath of wok) umami flavor. It’s absolutely delicious and irresistible.

    What Are Chow Fun Noodles?

    The best and simplest recipe to try at home is greasy Chinese rice noodles stir-fried with vegetables. It only needs a few common ingredients and can be prepared in under 30 minutes. It’s perfect for busy weeknights.

    One of the most popular Chinese restaurant takeout dishes is beef chow fun noodles. This recipe will enable you to prepare an authentic stir-fry dish with rice noodles at a significantly reduced cost.

    For those who enjoy noodles, there is also a healthy stir-fry recipe that uses less salt and oil but still produces delicious results.

    Flavorful beef chow fun noodles call for these ingredients:

  • Beef tenderloin
  • Fresh flat rice noodles
  • Oil
  • Garlic
  • Fresh bean sprouts
  • Green onion (scallion) or yellow chives
  • Four ingredients—soy sauce, dark soy sauce, Chinese rice wine or sherry, and cornstarch—are required for the marinade for the beef.

    Soy sauce, dark soy sauce, oyster sauce, fish sauce, and sugar are used as the recipe’s seasonings.

    What Are Chow Fun Noodles?

    Beef Chow Fun Recipe: Serves 2

  • 10 oz flank steak, sliced into ⅛ inch pieces
  • ½ tsp. corn starch
  • 1 tsp. soy sauce
  • 1 tsp. vegetable oil
  • 14 oz. fresh ho fun noodles
  • 3 tbsp. vegetable oil
  • 5 scallions, split vertically and split into 2-inch pieces
  • 4 slices ginger, paper-thin
  • 2 tbs. Shaoxing wine
  • 1 tbs. sesame oil
  • 2 tbs. dark soy sauce
  • 2 tbs. regular soy sauce
  • ½ tbs sugar
  • 6 oz. green beans blanched, cut into 2-inch pieces
  • 6 oz. edamame steamed
  • Seasonings to taste
  • Combine all ingredients in a bowl
  • Add beef
  • Cover and let sit for 1 to 4 hours
  • Prepare wok
  • Heat wok until smoking
  • Add ½ of vegetable oil to wok
  • Add beef and brown, then remove and set aside
  • Add ½ of vegetable oil to wok
  • Add ginger and saute for 30 seconds
  • Add scallions and saute for 30 seconds
  • Spread noodles evenly in the wok
  • Stirfry for 20 to 30 seconds
  • Add wine around the perimeter of the wok
  • Add remaining wet ingredients
  • Saute for 30 seconds
  • Add back in beef
  • Add prepared vegetables
  • Sautee for one minute
  • Taste before seasoning
  • Season to taste if necessary
  • Serve and enjoy
  • Tricia is a longtime contributor to DelightedCooking and holds a literature degree from Sonoma State University. Despite having other interests like medicine, art, film, history, politics, ethics, and religion, she is most passionate about reading and writing. Tricia, who resides in Northern California, is composing her debut book.

    Tricia is a longtime contributor to DelightedCooking and holds a literature degree from Sonoma State University. Despite having other interests like medicine, art, film, history, politics, ethics, and religion, she is most passionate about reading and writing. Tricia, who resides in Northern California, is composing her debut book.

    FAQ

    What is difference between chow mein and chow fun?

    Simply put, chow mein is made with round, thin egg noodles that are frequently stir-fried until crispy. Chow fun, on the other hand, are rice noodles that are flatter and wider than regular egg noodles and are also frequently used stir-fried in many dishes.

    What does chow fun consist of?

    Using beef, wide rice noodles (he fen or huo fun), scallions, ginger, bean sprouts, and dark soy sauce, beef chow fun is a popular Cantonese dish. It is sometimes served at Cantonese roast meat establishments and is referred to as gon chow ngau huo in Cantonese.

    What flavor is chow fun?

    Beef chow hor fun has a flavor similar to savory, smoky, chewy rice noodles that are slightly charred. Bean sprouts with the pungent flavors of green and white onion, and the tender chew of beef as an accent

    What are the noodles made of in Chow Mei Fun?

    Mei fun noodles are thin rice noodles. In the production process, precooked, dried rice noodles are used in this recipe. All that is required before adding them to soups or stir-fries is a brief pre-soaking.

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