It can be hard to find a good beef chow fun stir-fry at a Chinese restaurant. Sometimes it’s overly greasy or lacking good flavor. But when the Cantonese dish is spot on, it’s delicious. My best bet for a consistently good beef chow fun is to make it at home. Plus, I know that I’ll have all that I want.
When I go to a Chinese market, I look for fresh rice noodles. They are typically sold as folded slabs on Styrofoam trays near the refrigerated foods and produce section. I look for ones labeled ‘chow fun noodles’ or noodles cut to the width of pappardelle (1/2-inch wide); think of super fat banh pho rice noodles and you’ll understand what chow fun noodles should look like. I poke at them to ensure that they’re fresh. They should be soft. Unrefrigerated soft noodles are best but firm refrigerated firm noodles will work too. In a pinch, you can boil wide dried banh pho rice noodles for this dish. Just drain them well and toss with a little salt and oil. Then let them dry completely before stir-frying. (See the banh pho rice noodle buying guide if you need an assist.)
Once home, I make this stir-fry with the noodles. If you have to refrigerate them for a few days, they’ll harden but still okay to work with. Pork or chicken thigh can stand in for the beef. This is a great one-dish meal to share with someone you love or like a lot.