There’s something so deeply satisfying about a tangle of glossy rice noodles, tender beef, and crisp bean sprouts that sizzles right out of the wok. This Chow Fun with Bean Sprouts and Hoisin Beef is my go-to dish when I want something that's fast, flavorful, and packed with the savory-sweet depth only hoisin sauce can deliver. Inspired by Cantonese street food but punched up with modern flavors, this noodle dish balances that perfect triad of textures—chewy, crisp, and saucy. While chow fun is traditionally simple, this version with marinated beef and crunchy veggies turns it into a full-blown meal. If you're looking to dip your toes into Chinese cooking or broaden your collection of Asian noodle recipes, this is an excellent place to start.
Chow Fun with Bean Sprouts and Hoisin Beef
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Chinese
Wok A large carbon steel wok is ideal for high-heat stir-frying, which gives the dish its signature "wok hei" (breath of the wok). If you don’t have one, a large cast-iron skillet or a heavy-bottomed sauté pan works well.
Sharp knife For slicing the beef thinly.
Mixing bowls To marinate the beef and mix sauces.
Tongs or Chopsticks For flipping and tossing the noodles without breaking them.
Heatproof spatula Essential for scraping up the tasty brown bits at the bottom of the pan.
For the Hoisin Beef
- 1 lb flank steak thinly sliced against the grain (you can substitute with sirloin or even pork if desired)
- 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
For the Chow Fun
- 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
Step 1: 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 every piece is coated. Let it marinate while you prepare the other ingredients (about 15–20 minutes). This marination adds deep umami flavor, reminiscent of ground beef recipes from other parts of Asia, though this version uses thin beef strips for tenderness.
Step 2: Prepare the Noodles
If you’re using fresh chinese rice noodles, gently separate them with your hands. If they’re stuck, a quick 10-second steam or microwave softens them. Avoid overcooking—mushy noodles are the enemy of good asian rice noodle recipes.
Step 3: Make the Sauce
In a small bowl, mix together the dark soy sauce, light soy sauce, and sugar. Set aside—this is your chow fun sauce base.
Step 4: Stir-Fry the Beef
Heat 1 tablespoon of vegetable oil in your wok over high heat. When it starts to shimmer, add the marinated beef in a single layer. Let it sear without stirring for about 1 minute, then flip and cook until browned and just cooked through (another 2 minutes). Remove the beef from the wok and set aside.
Step 5: Aromatics & Veggies
In the same wok, add another tablespoon of oil. Toss in the garlic, ginger, and onions. Stir-fry until fragrant and slightly softened, about 1-2 minutes. Then, add the bean sprouts and scallions. Stir-fry quickly until just barely tender to maintain their crunch.
Step 6: Noodles & Sauce
Add the noodles and pour the sauce over them. Use tongs or a spatula to gently toss the noodles, coating them evenly without breaking them. Let them sit undisturbed for 20–30 seconds to develop a bit of char, then toss again.
Step 7: Combine Everything
Return the cooked beef to the wok and mix everything together. Toss for another 1–2 minutes until the beef is heated through and the sauce clings to the noodles.
Step 8: Finish and Serve
Season with white pepper if using, and serve immediately. Garnish with additional scallions or a sprinkle of sesame seeds if desired.
Pairings
This Chow Fun works beautifully on its own, but if you’re putting together an asian cooking night, here are some great ideas for sides:
- Japanese curry croquettes: Crispy and mildly spicy, they bring a comfort food twist from japan food traditions.
- Simple steamed bok choy with garlic sauce: Light and fresh to balance the richness of hoisin beef.
- Hot and sour soup: Adds a warming contrast to the savory-sweet noodles.
- Lumpia (Filipino egg rolls): A crunchy, golden snack from the world of filipino food that makes an excellent contrast in flavor and texture.
And for drinks? Try a cold jasmine tea or a light lager. Both help cleanse the palate between bites of sauce-slicked noodles.
Frequently Asked Questions
1. Can I use a different cut of beef?
Yes! Flank steak is great for tenderness and flavor, but skirt steak, sirloin, or even ribeye can work well. Thin slicing and marinating are key, no matter the cut.
2. What if I can’t find fresh rice noodles?
No worries—dried chinese rice noodles (wide) work just fine. Just soak or boil them according to package instructions. Look for ones labeled for chow fun or asian noodle dishes.
3. Can I substitute the beef?
Definitely. Chicken breast or thighs work well, especially if you're on the hunt for new chicken breast recipes. Shrimp, tofu, or even tempeh can also be delicious alternatives.
4. Is this the same as chow mein?
Great question—no, it’s not! Chow mein uses wheat noodles, often crispy or pan-fried, whereas chow fun is all about silky, chewy rice noodles. Think of chow mein as a sibling in the world of chinese noodle recipes.
5. Can I make this vegetarian?
Absolutely. Skip the beef and add more veggies like mushrooms, bell peppers, or even baby corn. Hoisin and soy sauces provide enough umami to carry the dish. This makes it one of those great noodle recipes easy enough to customize anytime.
