Can I use fresh chow fun noodles?

Yes you can use fresh noodles! My recipe is made with dried noodles to make it more reader friendly since it can be difficult to find fresh chow fun noodles. If you are using fresh noodles, boil them for 30-60 seconds, and rinse them under cold water to stop them from cooking further. Drain them well before using. If there are instructions on the package, follow those.

Can I make this recipe gluten-free?

Yes you can and it's actually very easy! Simply swap the dark soy sauce for gluten-free soy sauce or tamari, and use dry sherry instead of shaoxing wine as it contains gluten. Cornstarch is naturally 100% gluten-free so you don't have to worry about using it.

What other vegetables pair well with this chow fun recipe?

Popular chow fun vegetables include bok choy (I like baby bok choy), onions, napa cabbage, carrots, and mushrooms.

What is the difference between chow fun and chow mei fun?

Chow fun dishes use wide and flat rice noodles, whereas chow mei fun dishes use maifun noodles, which are thin, vermicelli-like rice noodles.

Cantonese Style Chow Fun

Name: Cantonese Style Chow Fun
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 6 ounces wide flat rice noodles; 2 tablespoons vegetable oil or peanut oil; 1/2 red bell pepper, julienned; 1/2 cup sugar snap peas; 3 scallions, roughly chopped; 2 cups mung bean sprouts, rinsed and drained; 1/4 cup chicken broth; 1 tablespoon shaoxing wine or dry sherry; 1 garlic clove, minced; 1 thumb size ginger, peeled and minced; 2 tablespoons dark soy sauce; 1/4 teaspoon sugar; 1 teaspoon cornstarch

Description

This is a chewy and savory Cantonese style chow fun recipe you can dress up or down with your favorite protein and vegetables. Ready in 20 minutes!

Ingredients

Scale

6 ounces wide flat rice noodles
2 tablespoons vegetable oil or peanut oil
1/2 red bell pepper, julienned
1/2 cup sugar snap peas
3 scallions, roughly chopped
2 cups mung bean sprouts, rinsed and drained

Chow Fun Sauce

1/4 cup chicken broth
1 tablespoon shaoxing wine or dry sherry
1 garlic clove, minced
1 thumb size ginger, peeled and minced
2 tablespoons dark soy sauce
1/4 teaspoon sugar
1 teaspoon cornstarch

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Instructions

Make the sauce. Whisk all the ingredients for the sauce in a bowl, and keep whisking until the sugar has dissolved. Set aside.
Soak the wide noodles. Make sure to follow the instructions on the package so the texture of the noodles is right. It usually takes around 15 to 20 minutes. You want the noodles to be springy – not too mushy or too hard.
Stir fry the vegetables. Place a large wok or deep skillet over high heat. When the wok is hot, add the oil and swirl it around to coat the surface. Add the bell peppers and sugar snap peas and stir fry for 2 to 3 minutes, until the vegetables are tender but still yielding a crunch. Transfer them to a plate and leave the wok with heat on.
Drain the noodles. Drain them well and very gently pat them dry with a paper towel. They will get soggy in the wok if they are too wet.
Season the noodles. Add the noodles to the wok and pour the sauce over them. Toss gently until the noodles are evenly coated with the sauce.
Add the veggies. Add the cooked vegetables to the noodles and gently toss again.
Add remaining ingredients. Add the scallions and mung bean sprouts and turn the heat off.
Serve. Transfer the noodles to a serving plate and serve immediately.

Notes

For leftovers: Store the chow fun noodles in an airtight storage container and refrigerate for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 517
Sugar: 8.5g
Sodium: 914.9mg
Fat: 14.6g
Saturated Fat: 11.3g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 85g
Fiber: 5g
Protein: 10.7g
Cholesterol: 0mg