• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Index
  • Sichuan
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Index
    • Sichuan
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Chinese noodles

    Beef Chow Fun Noodles(Pan-Fried Ho Fun)

    Last Modified: October 9, 2022 by Elaine| 76 Comments

    21.4K shares
    • Share on Facebook
    Jump to Recipe - Print Recipe

    Beef chow fun(pan-fried flat 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. The ingredient--flat rice noodle is named as “河粉” HeFun in China. Sometimes you may find it spelled as Hor Fun, He Fen or Ho Fun. It is a kind of flat and wide rice noodles  in southern china especially in Guangdong province. Either served in stir fry recipes or soup recipes. I fall I love it when I firstly had a small bowl of ho fun soup. And this stir fry ho 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. As I am living in Guangdong province, I can purchase fresh ho fun easily at market. You can also used dried flat rice noodles and re-soak until soft before frying.

    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 or Chinese cooking wine 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

    Elaine
    Beef Chow Fun---Beef stir-fried with rice noodle, bean sprouts, spring onions and Chinese chives is a famous Cantonese dish.
    5 from 9 votes
    Print Recipe
    Prep Time 15 mins
    Cook Time 5 mins
    Total Time 20 mins
    Course Breakfast, staple food
    Cuisine Cantonese
    Servings 2
    Calories 1228 kcal

    Ingredients
      

    • ½ 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
    • ¼ middle size white onion , shredded

    Marinade sauce

    • 1 tablespoon Chinese cooking wine or water
    • 1 teaspoon light soy sauce
    • ½ teaspoon salt
    • 1 tablespoon oyster sauce
    • 1 teaspoon sesame oil
    • 1 tablespoon starch

    Stir fry sauce

    • ½ tablespoon light soy sauce
    • 1 teaspoon dark soy sauce
    • 1 tablespoon vegetable oil
    • ½ teaspoon sugar

    Instructions
     

    • Cut beef into thin slices, put into a bowl. And then add all of ingredients for marinade sauce. Stir until well combined and set aside for around 15 minutes.
    • 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.
    • Heat up around 1 and ½ 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.
    • Return beef slices and bean sprouts to fry for another half minutes. Keep tossing your pan.
    • Add Chinese chives or scallion to fry for another 30 seconds.
    • Serve hot!

    Notes

    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.

    Nutrition

    Calories: 1228kcalCarbohydrates: 196gProtein: 29gFat: 33gSaturated Fat: 15gCholesterol: 80mgSodium: 1906mgPotassium: 436mgFiber: 4gSugar: 2gVitamin A: 325IUVitamin C: 5.8mgCalcium: 68mgIron: 4mg
    Keyword Beef, Chow Fun
    Tried this recipe?Mention @ChinaSichuanFood

    beef chow fun-pan fried rice noodles

    More recipes you may enjoy

    • Chicken Noodle Salad- Sichuan Liang Mian

    Reader Interactions

    Comments

    1. gloria Zielin

      July 15, 2018 at 9:17 am

      5 stars
      I love this dish. Ask the Chef to throw some shrimp in it as well - YUM!

      Reply
    2. Cecilia

      August 07, 2018 at 12:27 pm

      5 stars
      I just tried this. Really good :). Glad to finally know how to make Beef Chow Fun!
      Thanks for sharing the recipe <3

      Reply
      • Elaine

        August 07, 2018 at 7:52 pm

        You are the most welcome! Thanks for the great feedback.

        Reply
    3. Christine Scanling

      February 11, 2019 at 10:44 pm

      Isnt 1lb of noodles too much for two people
      I will use dry rice noodles and 1lb is 500 grams
      I think 1/2 lb would be correct would it not ?

      Reply
      • Fred

        August 25, 2019 at 8:40 pm

        You're right. 1/2 lb dry noodles = approx. 1 lb fresh noodles.

        Reply
    4. Christine Scanling

      February 12, 2019 at 7:36 am

      5 stars
      I made this for dinner tonight ! Really delicious! Thank you for recipe..!

      Reply
      • Elaine

        February 12, 2019 at 9:37 am

        Glad to know you like this one. Happy cooking.

        Reply
    5. Ruth

      May 13, 2019 at 6:16 am

      Hello Elaine, are the rice noodles the same as those used in Vietnamese pho? Where I live I found noodles made with rice flour and water, there are 3,5 and 10 millimeters. Can I use these noodles? What size do you recommend?
      Thanks for these good Chinese recipes!

      Reply
      • Elaine

        May 13, 2019 at 8:25 am

        Ruth,
        They are similar but slightly different in texture. This one is much softer and thinner.

        Reply
        • Ruth

          May 13, 2019 at 10:32 am

          Mmm I do not think I find Chinese noodles, could I try to use those noodles or better try another dish?

          Reply
          • Elaine

            May 13, 2019 at 3:06 pm

            Sure, you can try with Vietnamese rice noodles.

            Reply
    6. L

      July 21, 2019 at 3:26 am

      5 stars
      Best recipe! A must try!

      Reply
    7. Cheryl

      August 11, 2019 at 5:11 am

      Just wondering what temperature your cooking the noodles.
      Thank you.

      Reply
      • Elaine

        August 15, 2019 at 7:38 am

        Cheryl,
        I cannot figure out the actual temperature during stir frying.

        Reply
    8. Liz

      November 08, 2022 at 7:46 am

      5 stars
      This was easy but not flavourful...would add ginger and garlic and perhaps just not make it again

      Reply
      • Elaine

        November 13, 2022 at 8:21 am

        Thank you Liz for your lovely feedback.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi Welcome

    Hi welcome to my little corner where I sharing authentic and easy to follow Chinese recipes. Don't be limited by the site name. Know me more from About Page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • Chinese Scallion Pancakes (Congyoubing)
    • Mapo Tofu Recipe
    • How to Make Boba Pearls at Home -Tapioca Pearls
    • Twice Cooked Pork--Szechuan Pork Stir Fry
    • Red Braised Pork Belly —(HongShaoRou)
    • Pork and Mushroom Stir Fry

    Find Recipes

    Email List

    Subscribe Our Email list to get updates and recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ChinaSichuanFood.com | All Rights Reserved