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Chicken Chow Fun

Wide, silky rice noodles stir-fried with tender chicken, bean sprouts, and green onions in a classic wok-charred soy sauce. The signature smoky "wok hei" flavor makes this Cantonese noodle dish irresistible.

35 minMediumServes 4430 cal/serving

ChineseLunchStovetopHigh ProteinPork-Free

Ingredients

  • 1 lb fresh wide rice noodles (ho fun), separated gently
  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 1/2 tsp baking soda
  • 2 tsp soy sauce (for marinade)
  • 2 tsp vegetable oil (for marinade)
  • 3 tbsp vegetable oil
  • 4 garlic cloves, minced
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 2 cups fresh bean sprouts
  • 6 green onions, cut into 2-inch pieces
  • 1 tsp toasted sesame oil
  • 1/2 tsp white pepper

Instructions

  1. 1

    Combine 1 lb thinly sliced boneless, skinless chicken breast with 1/2 tsp baking soda, 2 tsp soy sauce (for marinade), and 2 tsp vegetable oil (for marinade). Toss to coat and let marinate for 15 minutes. This tenderizes the chicken.

  2. 2

    In a small bowl, mix 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp oyster sauce, and 1/2 tsp white pepper. Set aside.

  3. 3

    If using fresh rice noodles from the refrigerator, let them sit at room temperature for 15 minutes then carefully separate them. If they are very sticky, briefly microwave for 30 seconds to loosen.

  4. 4

    Heat 3 tbsp vegetable oil in a large wok over the highest heat setting until smoking hot. Add the marinated chicken in a single layer. Let it sear undisturbed for 1 minute until it reaches an internal temperature of 165°F (74°C) and is cooked through, then stir-fry for another minute. Transfer to a plate.

  5. 5

    Add 4 minced garlic cloves to the wok and stir-fry for 20 seconds. Add the 1 lb separated gently fresh wide rice noodles (ho fun) and spread them across the wok. Let them sear for 30 seconds without stirring to develop color.

  6. 6

    Pour the sauce mixture over the noodles and toss quickly with tongs for 1 to 2 minutes, letting the noodles develop a lightly charred, smoky flavor.

  7. 7

    Return the cooked chicken to the wok along with 2 cups fresh bean sprouts and 6 cut into 2-inch pieces green onions. Toss for 1 minute until everything is combined and bean sprouts are just wilted.

  8. 8

    Drizzle with 1 tsp toasted sesame oil, toss once more, and serve immediately.

Questions

Can I make Chicken Chow Fun gluten-free?

Yes. The gluten in this entry is 2 tsp soy sauce (for marinade), 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp oyster sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Chicken Chow Fun keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chicken Chow Fun?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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