Recipe

Chow Fun (Beef Ho Fun)

A fast, saucy stir fry of wide rice noodles, tender beef, and crisp veggies with classic soy flavor and an optional hint of smoky char if your stove runs hot.

By Matt Campbell

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4.8

A glossy plate of beef chow fun with wide rice noodles, tender beef slices, bean sprouts, and scallions on a wooden table with chopsticks

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Chow fun is one of those dishes that feels like a magic trick: wide, silky rice noodles that somehow taste both cozy and exciting, a savory soy-based sauce that clings in all the right places, and that blink-and-you-miss-it sear that makes you go back for one more bite.

This version is classic beef chow fun, also called beef ho fun. It is fast, it is deeply satisfying, and it is surprisingly doable at home as long as you treat the noodles with a little respect. The goal is glossy and bouncy, not torn up and glued together.

Wide fresh rice noodles, sliced beef, bean sprouts, scallions, soy sauces, and aromatics arranged on a bright kitchen counter

Why It Works

Velveting keeps the beef tender. A quick marinade with cornstarch and oil protects the meat so it stays juicy even with high heat.
A simple sauce that tastes like the restaurant. Light soy for salt, dark soy for color, a touch of oyster sauce for depth, and a little sugar to round it out.
Noodle strategy, not noodle stress. You will separate the sheets gently, use high heat, and keep the stir time short so the noodles stay intact.
Crisp veg for contrast. Bean sprouts and scallions go in late so you get snap against the soft noodles.

Thin slices of beef searing in a hot wok while being turned with a metal spatula on a home gas stove

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days. Chow fun is best day one, but it reheats well if you keep it gentle.

Reheat: Warm in a skillet over medium heat with a splash of water or broth, then cover for 30 to 60 seconds to loosen the noodles. Uncover and toss until glossy again. Microwave works too, but add a teaspoon of water and stir halfway through.

Freeze: I do not recommend freezing. Rice noodles can turn brittle and crumbly after thawing.

Leftover beef chow fun in a clear airtight container on a kitchen counter beside a small bowl of sauce

Common Questions

What is chow fun exactly?

Chow fun is a Cantonese style stir fry made with wide rice noodles (often called ho fun). One of the most well known versions is beef chow fun, cooked hot and fast with soy sauce, aromatics, and crisp bean sprouts.

What noodles should I buy for chow fun?

Look for fresh wide rice noodles in the refrigerated section of an Asian market. They come in sheets or loose ribbons. If you can only find dried “wide rice stick” noodles, you can use them, but the texture will be a little different. Soak in warm water until pliable but still firm, drain very well, then finish in the wok with a splash of water as needed so they soften without turning mushy.

My noodles keep breaking. What am I doing wrong?

Usually one of three things: the noodles are cold and stiff, you are stirring too aggressively, or the pan is crowded. Let noodles come to room temp, separate gently, cook in a very hot pan, and toss more than you stir.

My fresh noodles are stuck together. How do I loosen them?

If room temperature noodles are still clumped, you have options. Try microwaving them 10 to 20 seconds (covered) to relax the starch, then separate gently. Or do a very quick rinse with hot water, then drain and pat dry well. Wet noodles + a not hot enough pan = sticking, so keep them as dry as you can.

Can I make chow fun without a wok?

Yes. Use the biggest skillet you own, ideally carbon steel or cast iron. Preheat well, cook in batches, and keep everything moving once the noodles go in.

Can I swap the beef?

Absolutely. Chicken thighs, shrimp, or tofu all work. Keep the same sauce. For tofu, pan sear first and add back at the end.

Is there a swap for oyster sauce?

Yes. Oyster sauce contains shellfish. Use vegetarian oyster sauce or mushroom stir fry sauce in the same amount for a similar sweet savory depth.

Can I really get wok hei at home?

True restaurant wok hei is tough on most home stoves, but you can get a little smoky char by using very high heat, preheating your pan until it is ripping hot, and not overcrowding once the noodles go in.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Wok or large heavy skillet (12 inch is ideal)
Mixing bowls (one for beef, one for sauce)
Sharp knife and cutting board
Tongs or a wok spatula
Measuring spoons

The first time I tried making chow fun at home, I treated those noodles like regular pasta and they immediately reminded me who was in charge. They tore, they stuck, and I ended up with something that tasted good but looked like a delicious accident.

Once I learned to prep everything first and to handle the noodles like silk, it clicked. Now chow fun is my go-to when I want comfort food that still feels alive, with crisp bean sprouts and that salty sweet soy gloss that makes you keep tasting “just one more strand” straight from the pan.