Chow Fun Bean Sprouts have always been my go-to for a quick, satisfying meal that tastes like it came straight from my favorite Cantonese restaurant. I remember my first time trying authentic beef chow fun with bean sprouts; the tender, marinated beef, the chewy rice noodles, and the satisfying crunch of fresh sprouts were an explosion of flavor and texture. It’s a dish that takes me back to bustling Chinatown kitchens with the aroma of savory sauces and sizzling woks. Learning how to make chow fun with bean sprouts at home was a game-changer for weeknights. This easy chow fun bean sprouts recipe delivers all those incredible flavors without the fuss. Let’s get cooking!
Why You’ll Love This Chow Fun Bean Sprouts
This dish is a winner for so many reasons:
- Incredible Flavor: Savory hoisin-marinated beef and perfectly charred noodles create an authentic Cantonese taste.
- Speedy Prep: With a total time of just 35 minutes, it’s perfect for busy weeknights.
- Healthy & Wholesome: Packed with protein from the beef and fiber from the bean sprouts and noodles.
- Budget-Friendly: Uses simple, accessible ingredients that won’t break the bank.
- Family Favorite: Even picky eaters will love the tender noodles and savory beef in this chow fun noodle dish.
- Versatile: Easily adaptable for vegetarians or to include other favorite vegetables.
- Satisfying Texture: The combination of tender beef, chewy noodles, and crisp bean sprouts is wonderfully satisfying.
- Authentic Experience: It’s a taste of authentic chow fun bean sprouts right in your own kitchen.
Ingredients for Chow Fun Bean Sprouts
Gather these simple components for a fantastic chow fun noodle dish:
- 1 lb flank steak, thinly sliced against the grain – for tender, flavorful bites
- 2 tablespoons hoisin sauce – the savory base for our marinade
- 1 tablespoon low-sodium soy sauce – adds depth and umami
- 1 tablespoon oyster sauce – for that classic Cantonese richness
- 1 teaspoon sesame oil – a fragrant finishing touch
- 1 tablespoon cornstarch – helps tenderize the beef and thicken the sauce
- 2 teaspoons Shaoxing wine or dry sherry – adds complexity to the marinade
- 14 oz fresh wide Chinese rice noodles (hor fun or shahe fen), separated gently – the star of this chow fun bean sprouts recipe
- 1 tablespoon dark soy sauce – for color and a touch more savoriness
- 1 tablespoon light soy sauce – balances the dark soy
- 2 teaspoons sugar – just a hint to round out the flavors
- 2 tablespoons vegetable oil for stir-frying – a neutral oil for high heat
- 3 cloves garlic, minced – essential aromatic
- 1-inch piece fresh ginger, grated – adds a zesty kick
- 1 small onion, sliced thinly – for sweetness and body
- 1 ½ cups bean sprouts, rinsed and drained – these crisp beauties are key to the chow fun with bean sprouts experience
- 2 scallions, sliced into 2-inch pieces – for fresh oniony flavor
- ½ teaspoon white pepper (optional) – adds a subtle warmth
How to Make Chow Fun Bean Sprouts
Let’s bring the deliciousness of Cantonese stir-fried noodles right into your kitchen! This recipe for chow fun bean sprouts is straightforward and incredibly rewarding. Follow these steps for a perfect plate of noodles every time.
Marinating the Beef
First, let’s get that beef tender and flavorful. In a medium bowl, combine 2 tablespoons hoisin sauce, 1 tablespoon low-sodium soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and 2 teaspoons Shaoxing wine. Add your thinly sliced beef and mix everything until it’s beautifully coated. Let it marinate for about 15-20 minutes at room temperature.
Preparing the Noodles
The key to great noodles is handling them gently. Take your 14 oz fresh wide Chinese rice noodles and carefully separate them. If they seem a bit stuck together, a quick steam for about 30 seconds or a brief zap in the microwave will help loosen them up without making them mushy. This step is crucial for preventing clumps in your chow fun bean sprouts.
Making the Sauce
Whip up the sauce for your noodles in a small bowl. You’ll need 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, and 2 teaspoons sugar. Whisk them together until the sugar is dissolved. This simple sauce mixture is what gives our chow fun with bean sprouts that signature deep color and balanced flavor.
Stir-frying the Beef and Aromatics
Get your wok smoking hot over high heat, adding 1 tablespoon of vegetable oil. Carefully add the marinated beef in a single layer, letting it sear for about 1 minute until browned on one side. Flip and cook for another 2 minutes until nicely browned. Remove the beef from the wok and set it aside. Now, add the remaining tablespoon of oil. Toss in your minced garlic, grated ginger, and sliced onion, stir-frying until they smell wonderfully fragrant, about 1-2 minutes. This aromatic base is essential for authentic chow fun preparation. For more information on stir-frying techniques, you can check out resources on wok cooking.
Adding Bean Sprouts and Noodles
Now for the fresh crunch! Add the rinsed and drained 1 ½ cups bean sprouts and the sliced 2-inch scallions to the wok with the aromatics. Stir-fry for just about a minute until they are barely tender – you want them to retain their crispness. Pour the prepared sauce over the separated noodles in the wok. Gently toss the noodles to coat them evenly with the sauce. Let them sit for about 20-30 seconds to get a slight char, then toss again. This technique helps achieve that amazing wok hei flavor in your chow fun noodle dish.
Finishing and Serving
It’s time to bring it all together! Return the seared beef to the wok with the noodles and vegetables. Toss everything gently for another 1-2 minutes, just until the beef is heated through and the sauce beautifully coats every strand of noodle and sprout. If you like, season with a pinch of white pepper for a subtle warmth. Serve your delicious chow fun bean sprouts immediately for the best texture and flavor!
Pro Tips for the Best Chow Fun Bean Sprouts
Want to elevate your noodle game? These little tricks will make your chow fun bean sprouts absolutely sing:
- High Heat is Key: Always use your wok or a large skillet on high heat. This is crucial for that signature smoky flavor, often called “wok hei.”
- Don’t Crowd the Pan: Cook ingredients in batches if necessary, especially the beef. Overcrowding steams instead of searing, leading to less flavor and texture.
- Fresh Noodles Rule: While dried noodles work, fresh wide rice noodles offer a superior chewy texture that’s essential for authentic chow fun preparation.
- Prep Everything First: Stir-frying is fast! Have all your ingredients chopped, measured, and ready to go before you even turn on the stove.
What’s the secret to perfect chow fun bean sprouts?
The secret lies in achieving that elusive “wok hei” – the smoky aroma from high-heat stir-frying. Don’t overcrowd the wok, and let the noodles char slightly for a few seconds before tossing them. This gives the best chow fun bean sprouts their signature flavor.
Can I make chow fun bean sprouts ahead of time?
You can marinate the beef and prepare the sauce mixture a day in advance. However, for the best texture, it’s ideal to cook the chow fun bean sprouts just before serving. The noodles can get clumpy, and the bean sprouts lose their crispness if stored cooked.
How do I avoid common mistakes with chow fun bean sprouts?
Avoid mushy noodles by gently separating fresh ones and not overcooking them. Don’t overcrowd the wok when stir-frying; cook the beef in batches if needed. Lastly, ensure all your ingredients are prepped and ready to go for a smooth, quick cooking process.
Best Ways to Serve Chow Fun Bean Sprouts
This flavorful chow fun noodle dish is a star on its own, but it pairs beautifully with a few other complementary dishes. For a complete meal, consider serving it alongside a light and refreshing soup, like a simple egg drop soup or a clear vegetable broth. Another fantastic option is a side of steamed Chinese broccoli with oyster sauce – its slight bitterness cuts through the richness of the noodles perfectly. If you’re looking for something with a bit more crunch, some crispy fried wontons or spring rolls make for a delightful appetizer before diving into your authentic chow fun bean sprouts. These pairings enhance the overall dining experience, making your chow fun with bean sprouts meal truly memorable. For more ideas on pairings, check out these side dish pairings.
Nutrition Facts for Chow Fun Bean Sprouts
This recipe for delicious chow fun bean sprouts offers a balanced and satisfying meal. Here’s a breakdown of the approximate nutritional values per serving:
- Calories: Approx. 450 kcal
- Fat: Approx. 18g
- Saturated Fat: Approx. 4g
- Protein: Approx. 25g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 3g
- Sugar: Approx. 8g
- Sodium: Approx. 800mg
Nutritional values are estimates and may vary based on specific ingredients used in your chow fun noodle dish.
How to Store and Reheat Chow Fun Bean Sprouts
Properly storing your leftovers is key to enjoying this delicious chow fun noodle dish later. Once your chow fun bean sprouts have cooled down completely, transfer them into an airtight container. They’ll keep well in the refrigerator for about 3 to 4 days. For longer storage, you can freeze portions of your chow fun with bean sprouts for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn. When you’re ready to reheat, the best method is to gently stir-fry them in a lightly oiled wok or skillet over medium heat until heated through. You can also microwave them, but be aware that the noodles might become a bit softer. Reheating them quickly helps maintain some of that delightful texture from the original stir-fried rice noodles bean sprouts.
Frequently Asked Questions About Chow Fun Bean Sprouts
Can I use dried rice noodles instead of fresh for chow fun bean sprouts?
Yes, you absolutely can! If fresh wide rice noodles (hor fun) aren’t available, dried ones are a great substitute. Cook them according to the package directions, making sure not to overcook them – they should still be slightly firm. Rinse them with cold water to stop the cooking process and prevent sticking before adding them to your stir-fry. This ensures you still get a wonderful chow fun noodle dish. For more tips on noodle preparation, you might find this guide to cooking rice noodles helpful.
What protein works best for chow fun with bean sprouts if I don’t have beef?
Beef is classic, but this chow fun bean sprouts recipe is super versatile! Thinly sliced chicken breast or thigh works wonderfully, marinating and cooking up just as tenderly. Pork loin or tenderloin is another excellent option. For a vegetarian chow fun bean sprouts dish, firm tofu or tempeh, pressed and cubed, makes a fantastic protein substitute. Just ensure your protein is sliced thinly for quick cooking. If you’re interested in vegetarian options, explore vegetarian recipes.
How do I get the “wok hei” or smoky flavor in my chow fun bean sprouts?
Achieving that authentic smoky flavor, known as “wok hei,” comes down to high heat and not overcrowding the pan. Make sure your wok or skillet is screaming hot before adding ingredients. Sear the beef quickly and remove it, then stir-fry the aromatics and vegetables. Let the noodles sit for about 20-30 seconds in the hot wok before tossing to get a slight char. This process is key to incredible chow fun preparation.
Can I add other vegetables to my chow fun bean sprouts?
Definitely! This stir-fried rice noodles bean sprouts dish is a great canvas for other veggies. Carrots, thinly sliced bell peppers (any color), broccoli florets, snow peas, or Chinese broccoli (gai lan) all work beautifully. Add them along with the bean sprouts and aromatics, stir-frying until they are tender-crisp. This makes your chow fun noodle dish even more vibrant and healthy! You can find inspiration for adding more vegetables in ground beef and broccoli recipes.
Variations of Chow Fun Bean Sprouts You Can Try
This versatile chow fun bean sprouts recipe is a fantastic base for all sorts of delicious twists. Don’t be afraid to experiment and make it your own! Here are a few ideas to get you started on your chow fun noodle dish journey.
- Vegetarian Chow Fun Bean Sprouts: Swap the beef for firm or extra-firm tofu, pressed and cubed, or even tempeh. Marinate and stir-fry them just like the beef. You can also add more vegetables like broccoli or bell peppers for a heartier vegetarian chow fun bean sprouts meal.
- Spicy Chow Fun Bean Sprouts: If you love a little heat, add some sliced fresh chilies (like Thai bird’s eye) along with the garlic and ginger, or stir in a tablespoon of chili garlic sauce or Sriracha when you add the main sauce. This adds a delightful kick to your stir-fried rice noodles bean sprouts.
- Chicken Chow Fun Bean Sprouts: Thinly sliced chicken breast or thigh works wonderfully as a substitute for beef. Marinate it using the same hoisin-based mixture and stir-fry until cooked through. It’s a slightly lighter protein option for your chow fun noodle dish.
- Pad See Ew Style: For a variation similar to Pad See Ew, omit the bean sprouts and add some Chinese broccoli (gai lan) instead. Use a slightly different sauce with dark soy, sweet soy, and a touch of vinegar for that distinctive flavor profile. This offers a different take on stir-fried rice noodles bean sprouts.
Chow Fun Bean Sprouts: 35 Mins Savory Delight
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and flavorful Cantonese-inspired noodle dish featuring tender beef marinated in hoisin sauce, stir-fried with fresh rice noodles and crisp bean sprouts.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 teaspoons Shaoxing wine or dry sherry
- 14 oz fresh wide Chinese rice noodles (hor fun or shahe fen), separated gently
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 2 teaspoons sugar
- 2 tablespoons vegetable oil for stir-frying
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 small onion, sliced thinly
- 1 ½ cups bean sprouts, rinsed and drained
- 2 scallions, sliced into 2-inch pieces
- ½ teaspoon white pepper (optional)
Instructions
- Marinate the beef: In a bowl, combine hoisin sauce, soy sauce, oyster sauce, sesame oil, cornstarch, and Shaoxing wine. Add the thinly sliced beef and mix until coated. Let marinate for 15–20 minutes.
- Prepare the noodles: Gently separate the fresh Chinese rice noodles. If stuck, briefly steam or microwave them.
- Make the sauce: In a small bowl, mix together dark soy sauce, light soy sauce, and sugar. Set aside.
- Stir-fry the beef: Heat 1 tablespoon of vegetable oil in a wok over high heat. Add marinated beef in a single layer and sear for 1 minute. Flip and cook for another 2 minutes until browned. Remove beef and set aside.
- Aromatics and veggies: In the same wok, add another tablespoon of oil. Stir-fry garlic, ginger, and onions until fragrant, about 1-2 minutes. Add bean sprouts and scallions, stir-fry until barely tender.
- Noodles and sauce: Add noodles to the wok and pour the sauce over them. Gently toss to coat without breaking. Let sit for 20–30 seconds to char, then toss again.
- Combine everything: Return the cooked beef to the wok. Toss for 1–2 minutes until heated through and sauce coats the noodles.
- Finish and serve: Season with white pepper if using. Serve immediately.
Notes
- Flank steak can be substituted with sirloin or pork.
- If fresh noodles are unavailable, use dried wide rice noodles and cook according to package directions.
- Adjust soy sauce and sugar to your taste.
- Garnish with additional scallions if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450 kcal
- Sugar: Approx. 8g
- Sodium: Approx. 800mg
- Fat: Approx. 18g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: Approx. 14g
- Trans Fat: 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 3g
- Protein: Approx. 25g
- Cholesterol: Approx. 70mg
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