How to prepare authentic Chow Fun noodles at home
Table of Contents
Prepare authentic Chow Fun noodles
I still remember the first time I had Chow Fun. It was a mix of tender beef, fragrant noodles, and wok-kissed flavors. The sauce on the noodles and the chew of the beef were amazing. I’ve been trying to make it at home ever since.
Now, I’m excited to share how you can make this dish in your kitchen. It’s a classic Cantonese dish that’s easy to make.
Key Takeaways
- Ho Fun and Chow Fun are the same dish, with regional name variations
- Soft, broad rice noodles are the signature of authentic Chow Fun
- Using baking soda to tenderize the beef is essential for achieving a tender texture
- Proper preparation and mise en place are essential for quick stir-frying
- Mastering the wok hei flavor is the holy grail of Chow Fun
What is Chow Fun (or Ho Fun)?
Chow Fun, also known as Ho Fun, is a classic Cantonese noodle dish. It includes broad, flat rice noodles paired with succulent beef. This dish is loved for its unique texture and comforting taste.
Grasping the Distinction Between Ho Fun and Chow Fun
“Chow Fun” and “Ho Fun” are the same dish, with different names in different places. In North America, it’s called Chow Fun. But In Hong Kong, China, and the Philippines, this dish is known as Ho Fun and is celebrated for its wide, flat rice noodles..
The Signature Wide Rice Noodles
The wide, flat rice noodles are the main ingredient in Chow Fun. These noodles are called “ho fun” or “hor fun.” You can find them fresh or dried at Asian grocery stores.
Fresh noodles are in the fridge, while dried ones are in the pasta aisle. For the real deal, look for the extra-wide variety. They are about 3/4 inch wide. This width is key to the dish’s signature texture.
Chow Fun noodles have a slippery, silky feel. This is because they are cooked in oil. This is different from chow mein, which is crispy because it’s boiled and then stir-fried.
| Chow Fun | Chow Mein |
|---|---|
| 135 calories per 100g | 167 calories per 100g |
| Greasier texture | Drier, easier to pick up with chopsticks |
| Often includes tender beef | May contain chicken, pork, or vegetables |
| Rice noodles | Wheat-based noodles |
Ingredients for Authentic Chow Fun Noodles
Beef for Tender Chow Fun
The beef is key in beef chow fun. It’s important to pick the right cut and prep it right for a tender texture. Flank steak, skirt steak, or ribeye are all great choices.
To make the beef tender, marinate it in a mix of baking soda, cornstarch, soy sauce, and Shaoxing wine (or dry sherry) for 30 minutes. This marinade softens the meat, keeps it moist, and boosts its flavor.
Essential Chow Fun Ingredients
To make authentic chow fun, you’ll need more than just wide rice noodles and marinated beef. Here are the essentials:
- Bean sprouts
- Scallions
- Onions
- GarlicSoy sauce
- Oyster sauce
- Shaoxing wine (or dry sherry)
Bean sprouts and scallions add a fresh crunch. The sauces and wine bring out the flavors. It’s all about the balance and prep to make great chow fun.
Step-by-Step Guide to Making Chow Fun Noodles
Marinating the Beef
To make real Chow Fun, start by tenderizing and marinating the beef. Cut the beef into thin strips, about 1/4 inch thick. This helps it become tender. Mix the beef with a marinade of baking soda, cornstarch, soy sauce, Shaoxing wine, oil, and white pepper.
Let the marinating beef rest for 20-30 minutes. This time is crucial for making the tough cuts tender and delicious.
Preparing the Rice Noodles
Chow Fun is prepared using wide, flat rice noodles. If you’re using fresh rice noodles, just separate them and set them aside. For dried rice noodles, soak them in hot water for 10-15 minutes, then drain and rinse them with cold water.
This step prevents the noodles from getting too soft and mushy during the stir fry chow fun.
Stir-Frying Chow Fun Noodles
Now, it’s time to stir-fry everything in a hot wok or large skillet. Start by searing the marinated beef in batches until it’s lightly charred. Remove the beef from the wok.
Add the noodles to the wok with a bit of soy sauce and dark soy sauce. Stir-fry for about a minute to flavor the noodles. Then, add onions, garlic, scallions, and bean sprouts, and stir-fry for another 30 seconds.
Return the beef to the wok, add the sauce, and toss everything together. This ensures the noodles are coated and heated evenly. High heat is essential for the “wok hei” or “breath of the wok” flavor.
Chow Fun Noodle Tips and Tricks
Mastering chow fun noodles starts with preparation. This quick Chinese stir-fry needs kitchen efficiency and precision. Here are key tips for chow fun success.
Mise en Place for Quick Cooking
The secret to great chow fun is mise en place. This means having all ingredients ready before cooking. Slice the beef, chop veggies, and mix sauces. This prep lets you cook fast and efficiently, making a flavorful stir-fry.
Wok Hei: The Essence of Stir-Frying
The key to amazing chow fun is wok hei, or the wok’s breath. It’s a smoky flavor from cooking at high heat in a seasoned wok. To get it, use a big wok and cook in batches to avoid steaming.
With mise en place and wok hei, you can make authentic chow fun at home.
Serving and Storing Chow Fun Noodles
Fresh chow fun noodles taste best right after cooking. They have the perfect texture and flavor when served hot from the wok. Add extra scallions or toasted sesame seeds for a nice touch.
While chow fun is great fresh, you can store leftovers in a sealed container for 3 days. But, they might not be as chewy as before. To fix this, just add a bit of water and stir-fry them briefly.
| Serving Size | Preparation Time | Cooking Time | Total Time | Calories per Serving |
|---|---|---|---|---|
| 5 people | 20 minutes | 10 minutes | 30 minutes | 514 calories |
For the best chow fun texture, serve it fast. Store leftovers right to keep your chow fun tasty and satisfying every time.
Conclusion
Learning to make homemade chow fun noodles is a fun and rewarding experience. It lets you bring the taste of a classic Chinese noodle dishes into your home. You’ll get to make authentic chow fun that will wow your family and friends.
This guide gives you all the tools you need to make authentic chow fun noodles. You’ll learn about the key ingredients and how to cook them right. You’ll get to enjoy the chewy noodles, smoky wok hei, and the perfect sauce mix.
Chow fun is more than just a dish; it’s a sign of Cantonese hospitality and balance. Sharing this dish with your loved ones nourishes their bodies and strengthens your bond. Let homemade chow fun become a special part of your cooking journey.
FAQ
How do Ho Fun and Chow Fun differ?
Ho Fun and Chow Fun are the same dish. It’s a classic Cantonese noodle dish with wide, flat rice noodles and tender beef. “Chow Fun” is more common in North America. “Ho Fun” is used in places like Hong Kong, China, and the Philippines.
What are the key ingredients for authentic Chow Fun noodles?
For real Chow Fun noodles, you need wide, flat rice noodles and tender beef. This beef can be flank steak, skirt steak, or ribeye. You will also require bean sprouts, scallions, onions, garlic, soy sauce, oyster sauce, and either Shaoxing wine or dry sherry..
How do you tenderize the beef for Chow Fun?
To make the beef tender for Chow Fun, marinate it. Use baking soda, cornstarch, soy sauce, and Shaoxing wine or dry sherry. Baking soda breaks down tough fibers. Cornstarch and soy sauce keep the beef moist and flavorful.
How do you achieve the signature “wok hei” or “breath of the wok” flavor in Chow Fun?
To get the “wok hei” flavor, cook the noodles and beef over high heat in a seasoned wok. This intense heat sears them, creating a caramelized taste. It also adds a smoky, charred essence.
How do you store and reheat leftover Chow Fun noodles?
To keep leftover Chow Fun noodles fresh, store them in an airtight container in the refrigerator for up to three days. When you’re ready to reheat, add a splash of water and briefly stir-fry in a hot wok or pan. This method helps prevent the noodles from drying out.