✔ Updated · noodles, texture, dishes, gluten + how to cook each
Chow fun and mei fun are both Cantonese stir-fried rice noodles, but they look and eat very differently. Here’s how I tell them apart, and which one I reach for when I’m ordering or cooking.
The difference is the noodle. Chow fun (also called ho fun) uses wide, flat, fresh rice noodles about 1/2 to 1 inch wide that turn chewy and slightly charred in a hot wok. Mei fun (mai fun) uses thin, dried rice vermicelli that is soaked, then stir-fried into a light, springy tangle. Beef chow fun is rich and saucy; Singapore mei fun is dry and curry-spiced.
- Width: chow fun is wide and flat; mei fun is thread-thin and round.
- Form: chow fun is usually sold fresh; mei fun is sold dried in bricks.
- Texture: chow fun is soft, slippery and chewy; mei fun is light and springy.
- Classic dish: beef chow fun vs Singapore-style curry mei fun.
Chow Fun vs Mei Fun at a Glance
| Chow fun (ho fun) | Mei fun (mai fun) | |
|---|---|---|
| Noodle | Wide, flat rice noodles (shahe fen) | Thin, round rice vermicelli |
| Width | About 1/2 to 1 inch wide | About 1 to 2 mm thick |
| Sold as | Usually fresh, in folded sheets or pre-cut; also dried | Dried, in bricks or bundles |
| Prep | Separate fresh noodles by hand; soak dried ones | Soak in hot water 5 to 10 minutes, drain |
| Texture | Soft, slippery and chewy, with charred edges | Light, springy and slightly crisp at the edges |
| Ingredients | Rice flour, water, often tapioca or wheat starch and oil | Rice and water |
| Signature dish | Beef chow fun (gon chow ngau ho) | Singapore mei fun (curry rice noodles) |
| Sauce | Soy and dark soy, a little oyster sauce | Light soy, curry powder, sometimes none at all |
| Calories (cooked plain noodles) | About 190 to 220 per cup | About 190 to 200 per cup |
| Where to find | Asian grocers (fridge section); Cantonese restaurants | Most supermarkets' Asian aisle; most Chinese takeouts |
What Is Chow Fun?
Chow fun means stir-fried (chow) rice noodles (fun). It is made with ho fun, the wide, flat fresh rice noodles named after Shahe, an area of Guangzhou where they are said to have originated.
The best-known version is dry-fried beef chow fun: marinated sliced beef, bean sprouts, onion and scallions tossed over very high heat with light and dark soy sauce. Done well, the noodles pick up smoky wok hei without breaking apart.
What Is Mei Fun?
Mei fun (also spelled mai fun or mi fen) is thin rice vermicelli made from rice and water. It is sold dried, soaked briefly to soften, then stir-fried, added to soups or served cold in salads.
The famous takeout version is Singapore mei fun: curry-spiced vermicelli with shrimp, char siu pork, egg, peppers and onion. Despite the name, it is a Cantonese and Hong Kong creation, not a dish from Singapore.
Beef Mei Fun vs Beef Chow Fun
Both are on most Chinese takeout menus, and the beef, onion and scallions are often the same. The noodle changes everything.
- Beef chow fun: wide, chewy noodles coated in a glossy soy and dark soy sauce. Rich, savory and filling, with a slightly smoky char.
- Beef mei fun: thin vermicelli stir-fried lighter and drier, often with more vegetables. Each bite has more noodle strands and less sauce.
- Chow ho fun vs chow mei fun: chow just means stir-fried, so chow ho fun is the wide noodle and chow mei fun is the thin one.
How to Cook Chow Fun at Home
- Bring fresh ho fun to room temperature, then gently pull the strands apart. Cold noodles from the fridge crack and clump. I’ve ended up with a wok full of noodle crumbs this way.
- Marinate thin-sliced flank steak with soy sauce, cornstarch and a little oil for 15 minutes.
- Sear the beef in a very hot, oiled wok until just browned, then remove it.
- Stir-fry sliced onion, then add the noodles in one layer and let them sit for 30 seconds to char.
- Add light soy, dark soy and a pinch of sugar, return the beef with bean sprouts and scallions, and toss gently with a spatula so the noodles don't break.
How to Cook Mei Fun at Home
- Soak dried mei fun in hot (not boiling) water for 5 to 10 minutes until pliable, then drain well and snip into shorter lengths with scissors.
- Scramble an egg in the wok, then remove it.
- Stir-fry shrimp or sliced chicken until cooked through (chicken to 165°F), then add thin-sliced peppers, onion and carrot.
- Add the noodles with light soy sauce and 1 to 2 teaspoons of curry powder for Singapore style, tossing with chopsticks or tongs to separate the strands.
- Return the egg, add scallions and serve right away while the noodles are springy.
Are They Healthy and Gluten-Free?
Plain rice noodles are low in fat and naturally gluten-free, with roughly 190 to 220 calories per cooked cup. Restaurant versions are a different story: the oil and sauce can push a takeout plate well past 800 calories.
Mei fun is usually just rice and water. Some fresh ho fun contains wheat starch, and soy and oyster sauce usually contain wheat, so for a gluten-free plate use gluten-free tamari and oyster sauce and check the noodle package. Mei fun is usually the lighter pick because it is cooked with less sauce.
Can You Substitute One for the Other?
Yes, in a pinch, but expect a different dish. I swap all the time when my Asian grocer is out of fresh ho fun. Wide dried rice noodles (the kind used for pad see ew) are the best stand-in for fresh chow fun. For mei fun, any thin rice vermicelli works, including bun or pad thai sticks cut thinner. Wheat noodles like chow mein or lo mein change the dish and are not gluten-free.
Related Chinese Noodles
Char kway teow, the Malaysian and Singaporean stir-fry, uses the same flat rice noodles as chow fun with dark soy, Chinese sausage, shrimp and egg. Chow mein and lo mein use wheat and egg noodles instead; see chow mein vs lo mein, our copycat Panda Express chow mein or the full list of Chinese recipes.
Frequently Asked Questions
What is the difference between chow fun and mei fun?
The noodle, and it matters more than you’d think. Chow fun uses wide, flat fresh rice noodles that are soft and chewy, while mei fun uses thin dried rice vermicelli that is light and springy. Chow fun is usually saucier and richer, as in beef chow fun, while mei fun is drier, as in curry Singapore mei fun.
Which is healthier, chow fun or mei fun?
The plain noodles are similar, at roughly 190 to 220 calories per cooked cup. Mei fun is usually the lighter dish because it is stir-fried with less oil and sauce and more vegetables. Restaurant chow fun soaks up more oil, so a takeout plate is often higher in calories and sodium.
Are mei fun noodles gluten-free?
Mei fun is usually made from just rice and water, so the noodles themselves are gluten-free. The problem is the sauce: regular soy sauce and oyster sauce contain wheat. Check the package and use gluten-free tamari and gluten-free oyster sauce at home, and ask before ordering takeout.
Is chow fun the same as ho fun?
Yes. Ho fun (hor fun or shahe fen) is the name of the wide, flat rice noodle, and chow fun means those noodles stir-fried. You will see beef ho fun, beef chow fun and gon chow ngau ho on menus, and they all describe the same dry-fried beef and rice noodle dish.
Is char kway teow the same as chow fun?
They are close cousins. Both use wide, flat rice noodles fried over very high heat. Char kway teow, from Malaysia and Singapore, is darker and sweeter, with dark soy, Chinese sausage, shrimp, cockles, egg and chives, while Cantonese beef chow fun is simpler, with beef, bean sprouts and scallions.
