![Chow fun rice noodles with broccoli and sauce.](https://cdn.statically.io/img/www.seriouseats.com/thmb/75P-3297d2s0IDeLuCFohCm6qjM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__20110614-chow-fun-primary-d7ce0a0e377b4de38211cd962df4be31.jpg)
Serious Eats
Why It Works
- Cooking the ingredients in batches helps develop the smoky flavor called wok hei.
- Chow fun noodles need to be eaten the day they're made, so finding a good supply is important to the recipe.
Dry-fried chow fun noodles is my little sister's hands-down favorite dish. When done right, the noodles are sticky and tender, intact and distinct from each other, and tinged with a smoky, charred flavor called wok hei (i.e., "wok air," or the essence of the wok).
It acquires this flavor through three sources: high heat charring, from the vaporization of some of the built-up polymers formed from repeated heating of oil in a cast iron or carbon steel surface, and from being repeatedly pushed up and over the lip of the wok where the very hot air rising directly from the burner superheats oils on the surface of the food, adding layers of subtly charred flavor to it.
For these (and other) reasons, you can never replicate the flavor of a cast-iron or carbon steel wok-cooked dish in a Western-style stainless steel or non-stick skillet.
Here's the thing about chow fun noodles: They're extremely time-sensitive. Made by steaming rice-based batter, the noodles quickly go from supple, slick, and smooth to brittle and stale.
They absolutely must be eaten the day they're made, and shouldn't be refrigerated. This means that unless you live near a good Chinatown or Asian supermarket, or are willing to make your own (not easy), you're unfortunately out of luck.
For the rest of you, read on.
![A package of wide rice noodles.](https://www.seriouseats.com/thmb/_xniGwrbxjCNX36raaBUb1RMoE8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__20110614-chow-fun-2-cdf42e2c92cf44028c1efdf32717b4ae.jpg)
Serious Eats
The most common version of dry-fried chow fun (that's dry as opposed to wet, which is served with soupy sauce) in the U.S. is the version with strips of marinated flank steak, scallions, and bean sprouts, all flavored in a simple oyster sauce flavored with fermented black beans. I prefer to replace the beef with some Chinese broccoli (gai lan) or baby bok choy to lighten things up a bit. Either way, the process for cooking the dish is very similar.
![Cutting wide Chinese rice noodles in half with a chef's knife.](https://www.seriouseats.com/thmb/vq2YMZJ68fFtkWFPwmPgJrvLz0o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__20110614-chow-fun-4-926d7baac371469e91ad3969c5479c0c.jpg)
Serious Eats
Noodles are usually sold in wide sheets that need to be sliced into 3/4- to 1-inch width individual noodles.
![A white bowl of fermented black beans.](https://www.seriouseats.com/thmb/zY3Ss2X4mZkdujdgr-_2T0djBQE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__20110614-chow-fun-3-23242f2db1af479988f619f400bf73c4.jpg)
Serious Eats
Though they're called "black beans," these are actually soy beans that have been heavily fermented. They have a pungent, salty bite. If you can't find whole beans, you can use fermented black bean paste, replacing each tablespoon of whole beans with 2 teaspoons of paste.
![Chinese broccoli and wide rice noodles with sauce in a wok.](https://www.seriouseats.com/thmb/oTftP0gosZZ-5gPo4GwFRdsi1Uo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__20110614-chow-fun-8-bb781cdae7f24aa88ae6df9e8b03c485.jpg)
Serious Eats
At a Chinese restaurant with a high-output burner and a gigantic wok, it's possible to cook everything in one go. At home, we've got to modify the technique a bit.
Home burners are weaker, so to maximize flavor and texture, you've got to allow your wok ample time to preheat (oil should be smoking heavily before adding food), and cook in small batches, searing/stir-frying one ingredient at a time, removing it from the pan, then putting everything together at the end with your sauce.
![Stir frying Chinese broccoli and leafy greens in a wok.](https://www.seriouseats.com/thmb/1ZEAOHDXVWb37MU4Jd8BYUEMANE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__20110614-chow-fun-5-a09ea8edff0b45169f312078f802d039.jpg)
Serious Eats
Frying in batches is key to developing good wok hei flavor in each ingredient. Start with leafy vegetables.
![Stir-frying onion slices in a wok until a little charred.](https://www.seriouseats.com/thmb/b-YHimtJ_PNIw-TOuMEoiYV4vzs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__20110614-chow-fun-6-156b08bc5de447348155e7c30db9848f.jpg)
Serious Eats
After you cook your greens, remove your first batch of vegetables, reheat your wok, and stir-fry your onions. Repeat for all of your ingredients, cooking no more than a pound or so at a time.
![Stir-frying chow fun noodles in a wok.](https://www.seriouseats.com/thmb/9AjpXofAvoysMmRxTJ5vODEpn9o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__20110614-chow-fun-7-710aa883974a46ebacf3f8c6cfd32206.jpg)
Serious Eats
Chow fun noodles offer particular difficulties—they break easily and stick together. You might be tempted to separate them in a bowl of water, but this isn't a good idea. Not only will the water that clings to them make them difficult to sear, it'll also get absorbed, making them mushy.
The only trick needed: Use plenty of oil, and turn them gently once they're in the pan using a wide spatula, allowing them to gently fall apart instead of violently breaking them apart.
Once all the ingredients have been cooked, combine them all with your sauce (in this case, a mix of soy sauce, oyster sauce, and fermented black beans), then gently fold and toss to combine.
Serve immediately and eat while hot!
June 2011
Recipe Details
Dry-Fried Chow Fun with Chinese Broccoli Recipe
Ingredients
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2 pounds fresh chow fun noodles (see notes)
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6 tablespoons canola, vegetable, or peanut oil
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2/3 pound Chinese broccoli (or regular broccoli, cut into small florets)
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1 large onion, finely sliced from pole-to-pole
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2 cups scallion greens cut into 1-inch segments
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2 to 3 tablespoons whole fermented black beans
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2 tablespoons dark soy sauce
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1/4 cup oyster sauce
Directions
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Slice noodles lengthwise into 3/4- to 1-inch segments and set aside. Heat 1 tablespoon oil in large wok over high heat until smoking. Add Chinese broccoli and cook without disturbing until well-browned, about 1 minute. Toss and continue to cook, stirring occasionally until tender but still bright green, about 2 minutes longer. Transfer broccoli to large bowl and set aside.
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Heat another tablespoon oil in wok until smoking. Add onion and cook, stirring occasionally, until well-browned and tender, about 2 minutes total. Transfer to bowl with broccoli.
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Heat remaining 1/4 cup oil in wok over high heat until smoking. Add noodles and cook, carefully lifting and separating noodles until completely heated through and lightly charred. Add broccoli, onions, scallions, black beans, soy sauce, and oyster sauce to wok. Carefully fold ingredients together, being careful to break noodles as little as possible. Cook until all ingredients are heated through and noodles are relatively dry (there should be no soupy sauce leftover). Transfer to a warm serving platter and serve.
Special Equipment
Large wok
Notes
You need a supply of fresh steamed rice noodles for this recipe. Check your local Chinatown or a good Asian grocery. Steamed rice noodles need to be used the day they are made. Do not refrigerate them or they will become brittle and stale very rapidly.
Read More
Nutrition Facts (per serving) | |
---|---|
348 | Calories |
22g | Fat |
32g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 348 |
% Daily Value* | |
Total Fat 22g | 28% |
Saturated Fat 4g | 19% |
Cholesterol 2mg | 1% |
Sodium 1290mg | 56% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 6g | 21% |
Total Sugars 6g | |
Protein 7g | |
Vitamin C 36mg | 179% |
Calcium 150mg | 12% |
Iron 2mg | 12% |
Potassium 608mg | 13% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |