Cantonese Beef Chow Fun (Dry Fried Beef Noodles)
Wide silky rice noodles with seared beef and beansprouts, a Cantonese restaurant classic.
Made with All purpose stir fry sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelMedium
- Costabout £3.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the beef with the cornflour. Gently loosen the noodles in warm water, drain well and separate the strands carefully.
- 2
Heat 1 tbsp oil in a very hot wok. Fry the beef for 1 minute until browned, then remove.
1 min - 3
Add 1 tbsp oil and the noodles. Spread out and leave for 1 minute so they char, then toss gently. Do this for 3 minutes.
3 min - 4
Add 100 ml of your ready made all purpose stir fry sauce (see the base recipe) and toss lightly.
- 5
Add the beansprouts, spring onions and beef and cook for 1 minute.
1 min - 6
Serve immediately.
Tips
- Handle noodles gently so they do not break.
- The wok must be very hot to get wok hei flavour.
- Do not overcrowd the pan. Cook in two batches if needed.
Storing and freezing
Best eaten immediately. Chill within 1 hour and use within 1 day. Reheat until steaming hot.
Questions
Can I use dried rice noodles?
Yes. Soak according to the packet until just soft, then drain well.
Is it gluten free?
Yes, with gluten free tamari in the stir fry sauce.
What if my noodles stick together?
Rinse in warm water and toss with a little oil before frying.
More made with all purpose stir fry sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.