Beef Chow Fun

Beef Chow Fun

I rarely use flat rice noodles before in stir fries because it’s quite hard to handle but after I learned the technique in handling it correctly I cooked nonstop with it. Before I don’t know how to use them, the packet is always in Chinese or Thai so I don’t understand who to prepare it. What I do before is boil them in a pot, drain them then use them but this technique is not good for stir fries as it will overcook them which in turn breaks into smaller pieces when stir fried.

Now I used the same technique my wife uses in preparing her pancit, she does it very well as the texture of the noodles was perfect so I incorporated the in stir frying rice noodles. What I do differently now is making it simpler, so simple I don’t even need to cook the noodles and just soak them in boiling water for just 3 to 5 minutes depending on the thickness of noodles, this makes it more manageable in stir frying as it’s not yet cooked before you use them but just soft enough to handle.

Today we will be making a Chinese staple, the Beef Chow Fun. It’s a simple stir fried rice noodle dish with tender thinly sliced beef pieces and some green leafy vegetables seasoned with soy sauce, it’s an all in one quick and easy dinner recipe.

Beef Chow Fun
Prep time
Cook time
Total time
Serves: 4
Stir Fried Noodles
  • 400 g wide rice noodle
  • 1 small bunch chives, cut into long section
  • 2 cups bean sprouts
  • 1 bunch choy sum
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tsp brown sugar
  • 1 small white onion, sliced
  • 3 thin slices of ginger
  • salt
  • oil
  1. In a bowl combine together baking soda, cornstarch, Chinese cooking wine, soy sauce and sesame oil, mix well.
  2. Add the beef and using your hands mix it well to distribute the marinade evenly, set aside for 15 minutes.
  3. Place wok in a stove top and place in really high heat, once it starts to smoke add oil and swirl it around to coat the surface.
  4. Let it reach the oils smoking point then add the beef in single layer as possible, leave it there without mixing for 30 seconds to a minute until brown on one side. Turn to the other side and leave it again for another minute. Now start to stir fry, continue doing so for 2 minutes. Remove beef from the wok.
  5. Soak rice noodles in boiling water in a big bowl for 3 minutes, drain then set aside.
  6. Combine the soy sauce, dark soy sauce and brown sugar, set aside.
  7. Using the same wok add 2 tbsp oil bring heat to high then sauté ginger and onions.
  8. Add the choy sum and stir fry for 30 seconds.
  9. Add the noodles and the soy sauce sugar mixture, stir fry continuously for 2 minutes until sauce is evenly distributed. Add small amounts of water if needed so it does not dry out.
  10. Add the beef back together with the bean sprouts and chives, season with salt if needed then stir fry for 30 more seconds.
  11. Remove from wok, serve while hot.


Beef Chow Fun Wide


5 Responses

  1. suituapui says:

    Yes, when cooking rice vermicelli or what we call bihun, we just soak in water to soften a bot and then fry. No need to boil it first.

    Dried noodles that we boil first, I would soak in cold (tap) water first, after boiling lightly, before frying to remove the excess starch so they will not stick together in a clump.

    Never fried any noodles with beef – perhaps I should try. Yours look really good.

  2. This is what I always do too, soaking in water then stir-fry – I’m glad you found this trick! I love beef noodles, this looks so scrumptious!

  3. This looks amazing! I much prefer chow fun to chow mein, but I haven’t made it on my own. I will have to after seeing your recipe!

  4. That looks like the dinner I wish I could have tonight lol, delicious And great tips of cooking with rice noodles, I have had them fall apart on me.

  1. January 30, 2016

    […] Served with wide noodles, try this traditional stir fry of tender, thinly sliced beef and greens. By Ang Sarap […]

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