Growing up, chicken chow fun was a main dish that my family cooked and ate frequently. That's because there is something so comforting about a big steaming plate of rice noodles tossed in a umami soy sauce with marinated chicken, bean sprouts, and green onions. I love this dish and luckily, it's really easy to make.
What Is Chicken Chow Fun
Chicken chow fun is a Cantonese style stir-fried noodle dish made with wide flat rice noodles, tender chicken, and a savory soy based sauce that clings to every strand. It's a staple on dim sum and Cantonese restaurant menus because of its smoky wok flavor (sometimes called wok hei) and satisfying chew. This version keeps the recipe approachable so you can make restaurant quality chicken chow fun right at home.
Why You'll Love This Recipe
- Restaurant quality at home: This chicken chow fun tastes just like your favorite takeout order, minus the wait and the delivery fee.
- Quick weeknight meal: From marinating to plating, this comes together in 30 minutes.
- Simple pantry ingredients: Most of the sauce ingredients are things you probably already have in your fridge or pantry.
Equipment You'll Need
- Wok or large skillet
- Mixing bowls
- Whisk or fork
- Tongs or wok spatula
Ingredients for Chicken Chow Fun
For the Chicken
- Chicken breast: Cut into thin strips so it cooks quickly and stays tender.
- Soy sauce
- Oyster sauce: Adds savory depth and a touch of sweetness to the marinade.
- Salt
- White pepper
- Corn starch: This is an ingredient that Chinese restaurants use to help the chicken stay silky and tender as it stir fries.
For the Noodles and Sauce
- Dried wide rice noodles: Fresh rice noodles can be hard to find in stores so this recipe uses dried wide rice noodles instead. However, feel free to use fresh if you have it.
- Soy sauce
- Dark soy sauce: Gives the noodles their signature deep color and slightly molasses like flavor.
- Oyster sauce
- Sugar
- Sesame oil
- Corn starch
- White pepper
- Water
For the Stir Fry
Neutral oil
Garlic
Onion: Sliced into thin wedges so it softens quickly and adds a little sweetness.
Scallions
Bean sprouts
Salt
Customizations
- Swap the protein: Try beef, shrimp, or tofu in place of chicken for a different take on this chow fun.
- Add more veggies: Sliced bell peppers, mushrooms, or baby bok choy all work well tossed in with the noodles.
- Make it spicy: A drizzle of chili oil or a spoonful of chili crisp at the end adds a nice kick.
- Go vegetarian: Use mushroom stir fry sauce in place of oyster sauce and skip the chicken for a veggie forward chow fun.
How to Make Chicken Chow Fun
Soak the Noodles
Soak the dried rice noodles in water that's just off the boil for 20 to 30 minutes, then rinse quickly under cold water. They should be partially cooked and pliable, ready for stir frying. Don't boil dried rice noodles, since they'll turn soggy and break apart during stir frying.
Marinate the Chicken
In a bowl, combine the chicken with soy sauce, oyster sauce, salt, white pepper, and corn starch. Mix well and let it marinate while you prep everything else.
Mix the Sauce
In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, corn starch, white pepper, and water. Set this sauce aside.
Cook the Chicken
Heat 1 tablespoon of neutral oil in a wok or large pan over high heat. Add the marinated chicken and stir fry for 2-3 minutes until just cooked through, then remove and set aside.
Stir Fry the Noodles
Add the remaining tablespoon of neutral oil to the pan. Toss in the garlic and onion and stir fry for 1 minute until fragrant.
Add the softened noodles, pour the sauce over top, and gently toss until every noodle is coated.
Bring It All Together
Return the chicken to the pan along with the scallions, bean sprouts, and a pinch of salt to taste.
Stir fry briefly, just until everything is combined and the noodles have softened. Avoid over stirring so the noodles don't break apart.
Serve the Chicken Chow Fun
Plate your chicken chow fun immediately while it's hot, straight from the wok to the table.
Storage for Chicken Chow Fun
Store leftover chicken chow fun in an airtight container in the fridge for up to 3 days. Reheat in a hot pan or wok with a splash of water to loosen the noodles back up or microwave for a few minutes, stirring in between.
Tips to Make the Perfect Chicken Chow Fun
- Don't skip the soak: Softening the noodles just enough before stir frying is the secret to noodles that hold together instead of turning into mush.
- Keep the heat high: A hot wok gives you that smoky, slightly charred flavor that makes chow fun taste like it came from a restaurant.
- Prep everything first: This dish moves fast once you start cooking, so have your sauce mixed and ingredients ready before you turn on the stove.
- Handle gently: Use a folding motion with two utensils rather than aggressive stirring so your rice noodles stay whole.
Frequently Asked Questions (FAQs)
What is chicken chow fun made of?
Chow fun is made of wide, flat rice noodles that are stir fried with a savory soy based sauce, along with protein (like chicken) and vegetables like onion, scallions, and bean sprouts.
Can I use fresh rice noodles instead of dried?
Of course! If you can find fresh wide rice noodles, they don't need soaking. Just gently separate the sheets by hand before stir frying. You may need to microwave it slightly to soften the noodles so they peel easier.
Why did my noodles break apart while cooking?
This usually happens if the noodles were boiled instead of soaked in hot water, or if they were stirred too aggressively in the pan. Gentle tossing helps keep them intact.
Can I make chicken chow fun ahead of time?
It's best enjoyed fresh since the noodles have the best texture right after cooking, but leftovers still reheat well for a quick meal the next day.
Related Recipes You'll Love
- Beef Chow Fun (Beef Ho Fun)
- Pad See Ew (Thai Stir-Fried Noodles)
- Thai Drunken Noodles (Pad Kee Mao)
- Stir-Fry Glass Vermicelli Noodles
- Soy Sauce Chow Mein
- Mongolian Ground Beef Noodles
Chicken Chow Fun
Ingredients
Chicken Marinade
- 8 oz chicken breast cut into thin strips
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- ⅛ teaspoon salt
- Dash of white pepper
- 1 teaspoon corn starch
Noodles & Sauce
- 10 oz dried wide rice noodles
- 3 tablespoon soy sauce
- 2 tablespoon dark soy sauce
- 1.5 tablespoon oyster sauce
- 2 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1 teaspoon corn starch
- Dash of white pepper
- 2 tablespoon water
For the Stir-Fry
- 2 tablespoon neutral oil divided
- 3 cloves garlic minced
- ½ small onion sliced into thin wedges
- 3 green onions cut into 2-inch pieces
- 1.5 cups bean sprouts
- Pinch of salt adjust to taste
Instructions
- Soak the dried rice noodles in just off the boil hot water for 20-30 minutes, then rinse quickly under cold water. They should be partially cooked and pliable, ready for stir frying. Don’t boil dried rice noodles because they'll turn soggy and break during stir frying!10 oz dried wide rice noodles
- In a bowl, combine the chicken with soy sauce, oyster sauce, salt, white pepper, and corn starch. Mix well and let it marinate while you prep everything else.8 oz chicken breast, 1 Tbsp soy sauce, 1 tsp oyster sauce, ⅛ tsp salt, Dash of white pepper, 1 tsp corn starch
- In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, corn starch, white pepper, and water. Set this sauce aside.3 Tbsp soy sauce, 2 Tbsp dark soy sauce, 1.5 Tbsp oyster sauce, 2 tsp granulated sugar, 1 tsp sesame oil, 1 tsp corn starch, Dash of white pepper, 2 Tbsp water
- Heat 1 tablespoon neutral oil in a wok or large pan over high heat. Add the marinated chicken and stir fry for 2-3 minutes until just cooked through, then remove and set aside.2 Tbsp neutral oil
- Add the remaining 1 tablespoon neutral oil to the pan. Toss in the garlic and onion and stir fry for 1 minute until fragrant. Add the softened noodles, pour the sauce over top, and gently toss until every noodle is coated.3 cloves garlic, ½ small onion
- Return the chicken to the pan along with the green onions, bean sprouts, and a pinch of salt to taste. Stir fry briefly, just until everything is combined and the noodles have softened. Avoid over-stirring to prevent breaking the noodles.3 green onions, 1.5 cups bean sprouts, Pinch of salt
- Plate it up and serve immediately while it's hot.
