Easy To Make Chow Fun (Cantonese Style)

5 from 1 reviews

This is a simple chow fun recipe you can dress up or down with your favorite protein and vegetables. Ready in 20 minutes.


  • 6 oz large flat rice noodles
  • 2 tablespoons vegetable or grapeseed oil
  • 1/2 red bell pepper, julienned
  • 1/2 cup sugar snap peas, membrane
  • 3 scallions, roughly chopped
  • 2 cups mung bean sprouts, rinsed and drained

Chow Fun Sauce:

  • 1/4 cup vegetable broth
  • 1 tablespoon shaoxing wine or dry sherry
  • 1 tablespoon oyster sauce or vegetarian stir fry sauce
  • 1 garlic clove, minced
  • 1 thumb size ginger, peeled and minced
  • 2 tablespoons soy sauce
  • 1/4 teaspoon sugar
  • 1 teaspoon cornstarch

If you are using meat, tofu, or seafood, I suggest using this marinade:

  • 2 teaspoon soy sauce
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 1/2 teaspoon cornstarch

Combine the ingredients for the marinade in a bowl and add the meat, tofu, or seafood. Marinate for 30 minutes, up to 60 minutes.


  1. Whisk all the ingredients for the sauce in a bowl, and keep whisking until the sugar has dissolved. Set aside.
  2. Soak the flat rice noodles for 15-30 minutes in cold or hot water. Make sure to follow the instructions on the package you have so the texture of the noodles is right. You want the noodles to be springy, not mushy or too hard.
  3. In a large wok or skillet over high heat, add oil. When the oil is hot, add bell peppers and sugar snap peas and cook for 3-4 minutes, stirring often, until the vegetables have soften but still yield a crunch. It’s important not to overcook sugar snap peas as they will become stringy otherwise.
  4. Stir the sauce and add it to the pan with the noodles.
  5. Toss until the noodles are evenly coated with the sauce and are the desired consistency.
  6. Add scallions and mung bean sprouts and toss again.
  7. Turn the heat off, transfer the noodles to a serving plate and serve immediately.


For leftovers: Store the chow fun noodles in an airtight storage container and refrigerate for up to 3-4 days.


Keywords: Stir fry, main

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