Stir-Fried Rice Noodles Chow Fun with Beef and Bean Sprouts Recipe
Stir-fried wide rice noodles with beef, known as chow fun, are a classic from Cantonese wok bars. It’s a bit like Italian pasta from the pan, but with soy sauce instead of tomatoes and pleasantly chewy, wide noodle ribbons. A great idea for a quick, filling one-pan dinner.
This chow fun brings the flavor of a Cantonese wok bar to your kitchen with just one pan and simple ingredients. The combination of smoky stir-fried beef, chewy wide rice noodles, and crunchy bean sprouts creates a satisfying contrast of textures and deep umami flavor in under 30 minutes.
Chef's tips
Use very high heat and work quickly – this is key to getting a slightly smoky wok aroma instead of stewed noodles. Slice the beef as thinly as possible across the grain so it stays tender, and don’t overcrowd the pan when searing it. If your pan is small, fry the meat in two batches. Make sure the noodles are well drained and only slightly undercooked before stir-frying; overly soft noodles will break and turn mushy.
How to serve
Serve the chow fun as a main dish, optionally with a side of quick pickled cucumbers or a light Asian-style salad. Offer extra soy sauce, chili oil, or sliced fresh chili on the side so everyone can adjust the seasoning and heat level to their taste. It pairs well with green tea or a light lager.
Ingredients
- szeroki makaron ryżowy - 250 g
- polędwica wołowa lub antrykot - 200 g
- kiełki fasoli mung - 100 g
- cebula dymka - 3 szt
- czosnek - 2 ząbek
- sos sojowy jasny - 2 łyżka
- sos sojowy ciemny - 1 łyżka
- wino ryżowe Shaoxing - 1 łyżka
- skrobia ziemniaczana lub kukurydziana - 1 łyżeczka
- olej roślinny o neutralnym smaku - 3 łyżka
- olej sezamowy - 0.5 łyżeczka
- sól
- biały lub czarny pieprz mielony - 0.25 łyżeczka
Preparation
- If you are using dried rice noodles, cook them according to the package instructions, but reduce the cooking time by 1 minute so they stay slightly firm. Drain, rinse with cold water, and gently toss with 1 teaspoon of oil so they don’t stick together.
- Cut the beef into very thin strips. In a bowl, mix the meat with 1 tablespoon of light soy sauce, the rice wine, and the starch. Set aside for 10–15 minutes.
- Finely chop the garlic. Slice the spring onion: white parts into thin slices, green parts into 3 cm pieces.
- In a small bowl, mix the remaining light soy sauce, the dark soy sauce, sesame oil, and pepper.
- Heat a large pan or wok over high heat until very hot. Add 1 tablespoon of oil and swirl to coat the bottom.
- Add the beef in a single layer. Fry for 1–2 minutes without stirring, until the bottom is lightly browned, then stir-fry quickly for another 1 minute, until the meat turns brown. Transfer the beef to a plate.
- In the same pan, add another 1–2 tablespoons of oil. Add the garlic and the white parts of the spring onion. Stir-fry over high heat for 20–30 seconds, until very fragrant, but without browning the garlic.
- Add the rice noodles. Stir-fry for 2–3 minutes over high heat, gently tossing or lifting with a wide spatula so you don’t tear the noodles. If they stick together, separate them carefully.
- Pour the prepared sauce over the noodles and toss quickly so all the ribbons are coated. Add the mung bean sprouts and the green parts of the spring onion and stir-fry for 1 more minute.
- Finally, add the fried beef and toss everything together for 30–60 seconds, until heated through. Taste and add a little salt if needed.
- Serve immediately, preferably on warmed plates, as the dish cools quickly.
Storage
Makaron ryżowy po schłodzeniu twardnieje i łatwo się łamie, dlatego najlepiej zjeść danie od razu. Jeśli coś zostanie, przechowuj w lodówce do 1 dnia i podgrzewaj krótko na patelni z odrobiną wody.
