Beef Chow Fun(Pan-Fried Rice Noodles)

 Beef chow fun(pan-fried wide rice noodles) is one of my favorite Cantonese dishes. It is considered as a snack or sometimes a staple food and one of the most basic Cantonese he fun dishes.

Hefen (sometimes called as ho fun)used in this beef chow fun recipe is a kind of band rice noodles or wide rice noodles popular in southern china especially in Guangdong province. I fall I love it when I firstly had a small bowl of he fun soup. And this stir fry he fun with beef, onion, bean sprout and Chinese chives.It belongs to those 15 minutes that can totally win my heart.

beef chow fun-pan fried rice noodles

Then for the beef chow fun, let’s take a look at the ingredients.

Beef chow fun

The most difficult part of this dish is to make a tender taste of the beef and make sure that you do not break the hefen during the process. After stir frying, there should be more extra sauce in the pan. That’s why this dish is called as 干炒牛河 in Chinese meaning dry fried rice noodles with beef.

In order to keep the beef a tender taste, firstly after slicing, garnish some water with the beef and then grasp well, letting them absorb enough water and then add light soy sauce, salt, oyster sauce, and sesame oil and starch to marinade for around 15 minutes.

There are fresh rice noodles and dried ones. If you cannot find fresh ones, pre-soak the dried ones according to the instructions. Fresh wide rice noodle usually is available in package and sometimes they may stick with each other. Do separate them before frying.

Firstly heat up oil in wok and stir-fry the beef. Transfer it out as long as the color changes.

beef chow fun-pan fried rice noodles

Then all the oil should be poured out,clean your pan or wok. We need a clean and dry pan for later frying process.  Add oil and then add shredded onions and rice noodles to cook. Stir in stir fry sauce quickly.

Tips: do not use slice to fry the noodles, recommended tool should be chopsticks. Toss your pan with one hand and then use another hand to fold chopstickers and help turn over the rice noodles gently. 

beef chow fun-pan fried rice noodles

Return beef slices and add bean sprout to fry for around 30 seconds. Then add Chinese chive section or scallion to fry for another 30 seconds.

beef chow fun-pan fried rice noodles

Here we are! Enjoy!

beef chow fun-pan fried rice noodles

beef chow fun-pan fried rice noodles

Beef Chow Fun

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serve: 2

Beef Chow Fun

Beef Chow Fun---Beef stir-fried with rice noodle, bean sprouts, spring onions and Chinese chives is a famous Cantonese dish.


  • 1/2 pound beef
  • 1 pound wide rice noodle (ho fen)
  • 1 small bunch of Chinese chive or scallion; cut into sections around 10cm long
  • 1 small bunch of bean sprouts
  • 1/4 middle size white onion, shredded
  • Marinade sauce
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon salt
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon starch
  • Stir fry sauce
  • 1/2 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon sugar


  1. Cut beef into thin slices, put into a bowl. And then add all of ingredients for marinade sauce to marinade for at least 15 minutes.
  2. Heat up cooking oil in wok. Add beef slices in to cook around half minute or just until the color of beef slices changes. Transfer the beef slices out and also pour the oil out. Clean your pan or wok.
  3. Heat up around 1 and 1/2 tablespoons cooking oil, add rice noodle and onion shreds and straight after that stir in the stir fry sauce. Keep tossing your pan or wok until the noodles are well coated with the sauce.
  4. Return beef slices and bean sprouts to fry for another half minutes. Keep tossing your pan.
  5. Add Chinese chives or scallion to fry for another 30 seconds.
  6. Serve hot!


I do not add salt in my stir fry sauce since my soy sauce contains salt. Do add some according to taste and the brand of soy sauce. Newly updated recipe on Nov. 2014.

beef chow fun-pan fried rice noodles


  1. Nerimaro says

    Hi Elaine, I’m so glad to have found your blog. I’m looking forward to trying out your recipes. Would you mind sharing which brand soy sauce you use when you use the light/dark soy sauce? What are your thoughts on kikkoman brand?

    • Elaine Luo says

      Hi Nerimaro,
      I change my soy sauce brand from time to time because I am living in China and have many to choose from. I would recommend using Lee Kum Kee. Kikkoman is not a Chinese brand so I cannot give any suggestion about it. Sorry for that!

  2. Jenny says

    Your Beef Chow Fun looks so delicious. And thank you for the recipe. One question, is that Soy Bean Sprout that you used on this recipe? I love any kind of noodle dishes.

  3. Terry says

    Growing up in Hawaii, my grandmother only new Oriental cuisine.
    Beef Chow Fun,was my favorite dish as a child. Thanks for sharing all
    your wonderful recipes with the world.

    • Elaine Luo says

      Thanks Terry for your sweet words. Beef chow fun is my husband’s favorite breakfast dish. So I make it a lot. And I am super glad that you love it too.

      • Terry says

        So glad I found your site, I still use my mother’s wok,which I inherited after she passed away. It has cooked so many great meals and now will cook many more.

  4. Erin B says

    I made this tonight for dinner, and it was amazing! I used flank steak, which I froze slightly and sliced very thin. It was melt in your mouth and full of flavor. I plan on using this recipe in my normal nightly rotation. Thank you for a delicious dish!

    • Elaine says

      Hi Erin,
      Thanks so much for your feedback. I love your description of this dish. It is really full of flavor. Just keep trying yummy dishes and happy cooking ahead.

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