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Chow Fun

A classic Cantonese stir-fry featuring wide rice noodles, tender protein, crisp vegetables, and a savory sauce comes together in under 20 minutes for a restaurant-quality meal at home.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4
Course: Main Dish
Cuisine: Cantonese, Chinese
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound fresh rice noodles about 1/4 inch wide
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 2 tablespoons vegetable oil
  • 1/2 pound shrimp chicken, beef, or tofu, cut into bite-sized pieces
  • 2 cups bean sprouts
  • 4 green onions cut into 2-inch pieces
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced
  • Salt to taste

Equipment

  • Large wok or 12-inch cast iron skillet
  • Wooden spoon or wok spatula
  • Small bowl for mixing sauce
  • Cutting board and chef's knife
  • Measuring spoons and cups
  • Paper towels

Method
 

  1. Place 1 pound fresh rice noodles on a cutting board and gently separate any clumps by hand to prevent sticking.
  2. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1/2 teaspoon white pepper; set aside.
  3. Heat a large wok or skillet over high heat for 2 to 3 minutes until smoking hot.
  4. Add 1 tablespoon vegetable oil to the hot wok, then add 1/2 pound of your chosen protein; stir constantly for 2 to 5 minutes until cooked through, then transfer to a plate.
  5. Add remaining 1 tablespoon vegetable oil, then add minced garlic and ginger; stir for 10 seconds until fragrant.
  6. Add 2 cups bean sprouts and 4 green onions; stir-fry for 1 minute.
  7. Add rice noodles to the wok, working in batches if needed; stir constantly for about 2 minutes until noodles are warmed through.
  8. Pour the sauce mixture over the noodles and return the cooked protein to the wok; toss vigorously for 1 to 2 minutes to coat evenly.
  9. Remove from heat, taste, and add salt as needed; serve immediately.

Notes

Serve hot straight from the wok; leftovers can be refrigerated in an airtight container for up to 3 days and reheated over high heat with a splash of soy sauce or sesame oil.