Beef chow fun, also known as “beef ho fun” or “gōn cháau ngàuh hó” in Cantonese, is a flavorful stir-fried noodle dish that originates from Guangdong and Hong Kong. With its rich umami flavors and satisfying mix of textures, beef chow fun has become a favorite in Chinese restaurants across North America. But what exactly is this noodle classic, and what makes it so craveable?
Overview of Beef Chow Fun
Beef chow fun consists of tender slices of marinated beef broad rice noodles called “hor fun” or “ho fun” bean sprouts, scallions, and aromatics like ginger and garlic, all brought together by a sweet-salty soy sauce gravy. The dish is prepared in a very hot wok, yielding lightly charred noodles infused with a smoky essence known as “wok hei”.
When you dig into a plate of beef chow fun, you get an appealing mix of tastes and textures in each bite. The soft and slippery noodles contrast with the pleasantly chewy beef, crunchy bean sprouts, and crisp-tender vegetables. This symphony of diverse textures is a hallmark of the dish.
Origins and History
Beef chow fun has its origins in Guangdong province developed sometime in the early 20th century. Rice noodles had become widely available in Southern China by this time. Meanwhile, oyster sauce was also growing popular after being invented in Guangdong. The combination of fresh ho fun noodles and rich oyster sauce yielded this tasty beef stir-fry.
The dish was popularized by Cantonese restaurants in Hong Kong, and eventually became a menu staple at Chinese restaurants abroad. Today, beef chow fun remains a go-to order for those who love the flavors of Cantonese cuisine.
The Signature Rice Noodles
The broad, smooth noodles are what set beef chow fun apart from other Chinese beef noodle dishes. Traditional chow fun uses fresh wide rice noodles called “hor fun”. These chewy noodles are made from rice flour and water. When fresh hor fun isn’t available, wider dried rice noodles can be substituted. But for the best texture, fresh is ideal.
The tender rice noodles absorb flavors from the sauce and ingredients Their soft and slippery texture contrasts pleasantly with the other components The flat, broad shape of the noodles also gives the dish its signature look.
Sauce and Seasonings
While the rice noodles may be the star ingredient, the sauce brings everything together. Beef chow fun employs a fragrant sauce made with soy sauce, oyster sauce, sesame oil, Shaoxing wine, and sometimes dark soy. This Chinese brown sauce strikes a balance between salty, sweet, and aromatic.
When wok-tossed until the noodles absorb this addictive sauce, the simple mixture transforms into a complex and scrumptious flavor. The sauce also lightly caramelizes and chars in the wok, adding depth.
The Importance of Wok Hei
To make proper beef chow fun, a very hot wok and quick tossing technique are essential. The high heat and constant stirring impart a smoky essence called “wok hei” to the noodles. This flavor is hard to replicate without a round-bottom carbon steel wok reaching extremely high temperatures.
Many chefs consider beef chow fun a test of their wok skills, as the fresh noodles can break apart if not handled properly. But the smoky char imparted by the wok hei is an integral part of the dish’s appeal.
Common Additions and Variations
While beef, ho fun noodles, bean sprouts and scallions are the core ingredients, some other common additions include:
- Eggs or tofu for extra protein
- Onions, bell peppers or Chinese broccoli
- Chili oil or sambal for heat
Regional renditions may include spices like five spice powder, or different sauce flavors like black bean sauce. But Cantonese-style beef chow fun generally sticks to the classic soy-sesame gravy.
How to Order Beef Chow Fun at Restaurants
On Chinese restaurant menus in North America, you’ll usually see beef chow fun listed in two ways:
- Beef Chow Fun (Dry) – noodles and beef stir-fried separately without gravy
- Beef Chow Fun (Wet/Sauced) – noodles and beef coated in the flavorful brown sauce
To get those soft hor fun noodles bathed in delicious sauce, be sure to order the “wet” or “sauced” version. The dry preparation may be tasty, but the glistening sweet soy glaze is hard to beat!
Tips for Making Beef Chow Fun at Home
You can recreate restaurant-quality beef chow fun at home with the right ingredients and techniques:
- Use the highest heat possible and a well-seasoned wok or skillet
- Choose fresh hor fun noodles for ideal texture
- Slice beef against the grain for tenderness
- Mix sauce ingredients ahead for organized cooking
- Continuously toss and stir while stir-frying
- Adjust seasoning to taste and add chili crisp or hot sauce
With practice making this Cantonese favourite, you can enjoy takeout-worthy beef chow fun without leaving home!
The Verdict on This Classic Noodle Dish
From its sweet and savory sauce coating broad rice noodles, to the satisfying contrast of textures in each bite, beef chow fun encapsulates the very best of Cantonese comfort food. This Hong Kong staple offers a one-bowl meal that’s craveable, customizable, and convenient for home cooks. Thanks to its crowd-pleasing flavors and textures, beef chow fun is sure to remain an enduring noodle classic for generations to come.
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I followed the recipe precisely, and I found that it had no flavor. My husband applied a lot of chili oil just to make it through dinner. I will not make this version again.
Equally good with chicken or pork. Haven’t tried tofu but it would probably work too.
In response to another note, beef chow fun is not supposed to be “crispy” like pan fried birds nest noodles. If it turned to mush you way overcooked it and drowned it in liquid.
Was a little disappointed with this recipe, it was a little bland. I would make it again but probably add more veggies and I think I would cook it in a wok to make it more of a stir fry/hot noodle dish. To make it a little quicker, Id also cook the rice noodles on stovetop al-dente versus trying to soften in water (step 1). Not a bad dish but it didnt wow me.
Mushy, kinda tasteless..maybe its just me, nit terribly versed in wok cookery.
I used to try to cook rice noodles like typical wheat noodles, not good. They quickly get mushy. My Asian husband was very impressed by my attempts to stir fry in spite of the not so wonderful result. Often was told , wow, this would be excellent for parents and grandparents, shorthand for so mushy only people with no teeth would appreciate this. Now, I put dry rice noodles in warm water for an hour. If a little too al dente , add stock or water to the wok , soaks in a bit and they taste great.Private comments are only visible to you.
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This 15 Minute Beef Chow Fun Will Change Your LIFE!
FAQ
What does chow fun consist of?
Beef chow fun is a favorite Cantonese dish (popular at dim sum), made from stir-frying beef, wide rice noodles, scallions, ginger, bean sprouts and dark soy.
What is the difference between lo mein and chow fun?
Chow fun and lo mein are made with different ingredients and cooking techniques. Chow fun calls for rice noodles and , while lo mein typically uses egg noodles. Each of their names also refers to how the noodles are cooked: “Chow” means to fry and “lo” means to toss.
Is beef chow fun wet or dry?
What Type of Noodles to Use Beef chow fun is made with rice noodles. Traditionally, they are made with fresh noodles, but dried will work just as well. In fact, I always use dried because it’s easier to keep. Rice noodles can be found in most Asian grocery stores.
What is another name for beef chow fun?
Beef Chow Fun, also known as Beef Ho Fun or Beef Hor Fun, is a popular Cantonese dish in Chinese cuisine. It consists of stir-fried flat rice noodles (ho fun or chow fun noodles) with slices of beef, bean sprouts, green onions, and other flavourful ingredients.