That’s right. We made chow fun at home and we liked it!! It obviously doesn’t taste EXACTLY like it does at Chinese restaurants, but it doesn’t taste bad for being homemade. We followed a recipe of course. And who’s recipe would we use but none other than the famous…. Martin Yan from Yan Can Cook!! Find his recipe and the original instructions here, but I’ll basically copy it into this blog post.
- 1/2 lb. dried wide rice noodles (we got a pack of thick dry noodles that are used for pho)
- 3 Tbsps. dark soy sauce (we used brewed soy sauce so not sure if that’s actually dark soy sauce)
- 2 tsps. dry sherry or Chinese rice wine (we used 12% alcohol Chinese rice wine)
- 1 tsp. cornstarch
- 1/2 lb. flank steak, thinly sliced across the grain (we used carne asada)
- 1/2 cup beef broth
- 2 tsps. oyster sauce
- 2 Tbsps. vegetable oil
- 1-1/2 cups sliced onions (we diced instead of sliced)
- 3 green onions, cut into 1-inch pieces (we omitted this because I don’t like green onions as much)
Prep & Cook Time Total for us: 30-40mins
- Soak the noodles in warm water until softened, about 30 minutes; drain. We followed the noodle package instructions and decided to boil for a couple minutes instead and then drain. Also, our package said to soak for 10-15mins so not sure how long we would’ve had to soak them for.
- Combine 1 tablespoon of the dark soy sauce, the rice wine, and cornstarch in a small bowl; add the beef and stir to coat. Let stand for 10 minutes.
- Combine the beef broth, oyster-flavored sauce and the remaining 2 tablespoons dark soy sauce in a bowl. Set the sauce aside.
- Heat wok over medium-high heat. We just used a large, deep pan instead of a wok. Add the oil, swirling to coat the sides. Add the onions and stir-fry for 1 minute. Add the flank steak and the green onions; stir-fry until the beef is no longer pink, about 1 to 2 minutes. Add the noodles to the wok and toss gently. Add the sauce toss to coat evenly. Continue to cook for about 2 minutes more. Serve immediately.
- We boiled the noodles before preparing anything else so by the time the noodles were ready to go into the pan, they were a little too dry and stuck together. Boil noodles last before step #4!!! Prepare everything first.
- As we diced the onions instead of sliced them, I preferred it better this way because the onions were cooked more thoroughly than served at restaurants. This is a personal preference. If you like them more raw, then slice them.
- Don’t put all the soy sauce in one bowl!! The instructions call for it to be split up into two bowls so don’t measure this out ahead of time.
- Add green onions and possibly bean sprouts! It was missing a little color and we think this would’ve added some more flavor.