Beef Chow Fun

Wide, slippery rice noodles tossed in a roaring-hot wok with tender beef, bean sprouts, and a smoky soy glaze. The charred edges and springy chew make chow fun a Cantonese icon. This tastes like the best late-night noodle shop.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

3 servings

Calories

620

Ingredients

• 450g fresh wide rice noodles (ho fun)
• 300g beef sirloin, very thinly sliced
• 1 tablespoon light soy sauce, for the beef
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 1/2 teaspoon sugar
• 2 tablespoons vegetable oil, divided
• 1 medium onion, sliced into wedges
• 150g bean sprouts
• 3 spring onions, cut into 5cm pieces
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon white pepper

Instructions

1. Separate the rice noodle sheets into strands and bring them to room temperature — cold noodles break and steam instead of searing.
2. Marinate the beef in the light soy, Shaoxing wine, cornstarch, and sugar for 15 minutes.
3. Heat 1 tablespoon of oil in a wok until smoking and sear the beef for 60 to 90 seconds; remove to a plate while still pink.
4. Add the remaining oil, then sear the noodles in two batches for 2 minutes each, pressing gently so charred spots form.
5. Push the noodles aside and stir-fry the onion wedges for 1 minute until just softened.
6. Return everything to the wok with the bean sprouts, spring onions, both soy sauces, and white pepper.
7. Toss over high heat for 2 minutes until everything is glossy and the noodles are caramelized at the edges.
8. Finish with sesame oil and serve straight from the wok.

Pro tips

• Room-temperature noodles sear instead of steaming — never cook them straight from the fridge.
• Dark soy sauce gives the noodles their signature amber color.
• Work in small batches; wok hei needs intense heat, not a crowd.
• Toss, don't stir — flipping keeps the noodles intact.

Frequently asked questions