Noodle stir-fries
Noodle stir-fries, like the classic Cantonese chow fun, are dishes where wide rice noodles are tossed in a hot wok with ingredients such as sliced beef, bean sprouts, scallions, and a savory sauce made from soy and oyster sauce. This cooking method gives the noodles a distinctive slightly charred, smoky flavor known as 'wok hei' or the 'breath of the wok.' The dish is a staple of Chinese cuisine, particularly in Guangdong province and Hong Kong, and is popular in Chinese restaurants worldwide.
🍽️ Nutrition at a glance
This dish is typically high in carbohydrates from the rice noodles and can be a good source of protein if prepared with meat or tofu. It provides key nutrients like iron and B vitamins from the protein source, and the vegetables add some fiber and vitamins. A typical restaurant serving of beef chow fun can range from 500 to 800 calories, depending on portion size and oil used.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 12 g |
| Carbs | 45 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 800 mg |
| Potassium | 350 mg |
| Iron | 3 mg |
| Calcium | 60 mg |
| Vitamin A | 150 mcg RAE |
| Vitamin C | 10 mg |
| Niacin (B3) | 5 mg |
| Selenium | 20 mcg |
| Manganese | 1.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the skill of a chef is often judged by their ability to achieve perfect 'wok hei' without burning the noodles, a technique that requires precise heat control and tossing. Nutritionally, using rice noodles makes this a naturally gluten-free option compared to wheat-based noodle stir-fries, which is beneficial for those with gluten sensitivities.
