Chow Fun Recipe

Prepare sauce

In a small bowl whisk together light soy, dark soy, oyster sauce, sesame oil, and hot stock. Dissolve 1 tsp cornstarch into the sauce so the mixture is smooth; set aside.

Prepare noodles

If using refrigerated fresh hor fun, gently separate the wide sheets into individual portions. If using frozen, thaw fully and loosen sheets by briefly steaming or microwaving covered for 45–60 seconds. Keep noodles at room temperature and handle gently to avoid tearing.

Marinate protein

Place sliced chicken/beef/shrimp in a bowl. Add 1 tbsp Shaoxing wine, 1/2 tbsp light soy sauce and 1/2 tsp cornstarch. Toss to coat and let sit 10–15 minutes while preparing other ingredients.

Cook protein

Heat a wok or large heavy skillet over high heat until smoking. Add 2 tbsp vegetable oil and swirl. Add marinated protein in a single layer (work in batches if needed) and stir-fry quickly until just cooked through (chicken ~2–3 min, beef ~1–2 min, shrimp ~1–2 min). Transfer cooked protein to a plate and keep warm.

Aromatics

Wipe the wok briefly if there's burned residue; keep it hot. Add 2 tbsp vegetable oil. When shimmering, add minced garlic and ginger and stir for 10–20 seconds until fragrant but not browned.

Cook vegetables

Add bok choy or gai lan stems first and stir-fry 30–45 seconds, then add leaves, scallion pieces (reserve a few green slices for garnish) and bean sprouts. Stir-fry for another 30–45 seconds until vegetables are bright and tender-crisp. Season with 1/4 tsp white pepper and 1/2 tsp salt.

Combine noodles and sauce

Push the vegetables to the sides of the wok to create a space in the center. Add the prepared noodles, spreading them out. Pour the sauce over the noodles and let it sit 10–15 seconds to begin bubbling. Using tongs or two spatulas, gently toss and fold the noodles with the sauce and vegetables so the noodles are heated through and evenly coated. If the pan seems dry, add up to 2–4 tbsp hot stock or water.

Return protein

Add the cooked protein back to the wok and fold through the noodles and vegetables. Stir-fry quickly another 30–45 seconds to combine and ensure everything is hot. Adjust seasoning to taste (add more light soy for saltiness or a pinch more sugar if desired).

Finish and serve

Turn off the heat and drizzle 1/2 tsp sesame oil over the chow fun. Toss once. Transfer to a serving platter, garnish with reserved scallion slices, toasted sesame seeds and chopped cilantro if using. Serve immediately.