Street-Style Stir-Fried Rice Noodles (Chao He Fen)
路边摊的炒河粉 · cantonese cuisine · Canton
This recipe is inspired by the stir-fried rice noodles sold at street stalls — the author recalls loving them after first arriving in Shanghai: strongly seasoned, chewy, and made delicious by a fast toss over a big flame. The author notes that five-spice powder is key, and that cooking off all the liquid at the end makes the dish taste better. Mung bean sprouts would be ideal, but soybean sprouts work well too; sausage or ham can also be added.
Dottie LangfordRetired schoolteacher in Ohio who lives for church-potluck casseroles and my grandma's butter rolls. If it bakes in a 9x13 pan, I've probably made it twice.Nutrition & allergens
Contains:EggSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Fried egg ribbon ↗
Set eggs into soft ribbons before combining with other ingredients.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Day-old rice pan-frying ↗
Toss chilled rice over high heat so every grain fries separately.
Steps
First fry the beaten eggs in oil, then remove them from the pan and set aside.
✅ Done when: The eggs are cooked through and set, and have been removed from the pan.
- 2
Step 2
Add oil to the pan again and heat it until it is about 70% hot (shimmering but not smoking).
✅ Done when: The oil shimmers and flows freely, indicating it is hot enough for stir-frying.
Add the garlic and shredded pork and stir-fry until the pork changes color.
✅ Done when: The pork is no longer pink and has turned pale brown throughout.
Add the greens and bean sprouts and stir-fry until they release their moisture.
✅ Done when: The vegetables have wilted and liquid is visible in the pan.
Add salt, chicken bouillon powder, oyster sauce, dark soy sauce, light soy sauce and five-spice powder, and stir-fry until the vegetables are softened.
✅ Done when: The vegetables are fully softened and evenly coated with the seasonings.
Add the rice noodles and stir-fry over high heat, then add the chopped fried egg. Keep stir-frying to reduce the liquid — the moisture must be cooked off for the dish to taste its best, this is very important.
✅ Done when: The pan is dry with no standing liquid, and the noodles are evenly coated and glossy.
- 7
Step 7
Serve. Mung bean sprouts would be even better if you can find them; soybean sprouts work well too. Sausage or ham can also be added.
✅ Done when: The finished noodles are plated hot with all liquid cooked off.