Chow Mein Chow Fun Beef, Tofu, Shrimp, Steak, Veggie Recipe

Prepare sauce

In a bowl whisk together low-sodium soy sauce, oyster sauce, dark soy sauce, sesame oil, rice vinegar, hoisin sauce, chicken or vegetable stock, sugar and 1 teaspoon cornstarch until smooth. Set aside.

Marinate proteins

If using steak: toss thinly sliced steak with 1 tsp cornstarch, 1 tbsp light soy sauce, 1 tsp shaoxing wine (if using), and 1 tsp vegetable oil. Let sit 10–15 minutes. If using tofu: press for 15–30 minutes, then pat dry and lightly dust with the 1 tsp cornstarch and 1 tsp soy for extra flavor. If using shrimp: toss with 1 tsp soy and a pinch of cornstarch. You can combine proteins or cook separately per instructions below.

Cook proteins

Heat a wok or large skillet over high heat until shimmering. Add 1 tablespoon neutral oil. Working in a single layer and not overcrowding, sear steak 30–60 seconds per side until browned but still medium-rare; remove to a plate. For shrimp, cook 1–2 minutes per side until pink; remove. For tofu, add 1 tablespoon oil and pan-fry tofu slabs 2–3 minutes per side until golden; remove. Return all cooked proteins to plate and keep warm.

Prepare noodles

If using dried chow mein or egg noodles, cook according to package until just al dente, drain and toss with 1 tsp neutral oil to prevent sticking. If using fresh rice chow fun, separate gently by hand; if clumping, briefly rinse with hot water and drain well.

Stir-fry vegetables

Wipe the wok if it has residue, then return to high heat. Add remaining 1.5 tablespoons neutral oil. Add garlic and ginger and stir 10–15 seconds until fragrant. Add onion, carrot, and red bell pepper; stir-fry 1–2 minutes until slightly softened. Add bok choy (or napa cabbage) and bean sprouts; stir-fry another 30–45 seconds — vegetables should be crisp-tender.

Combine noodles

Push vegetables to one side of the wok and add remaining 0.5 tablespoon oil to the cleared space. Add the noodles and spread them out to make contact with the hot surface; sear for 30–45 seconds without stirring to get slight char (this step is key for chow mein/chow fun texture). Then toss noodles with vegetables to combine.

Add sauce and proteins

Give the prepared sauce a quick stir (cornstarch may settle). Pour sauce over noodles and vegetables and toss vigorously to coat. Pour the cornstarch slurry made by mixing 1 tsp cornstarch with 2 tbsp cold water into the wok to help thicken the sauce slightly. Add cooked proteins back into the wok and toss 30–60 seconds until everything is heated through and sauce is glossy. Add scallions, a drizzle of toasted sesame oil, white pepper and adjust salt to taste.

Serve

Transfer to a platter or individual plates. Serve immediately with lime wedges if desired.