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Wok-fried wide rice noodles with beef
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Beef Chow Fun (300 g) has 543 calories. That works out to 181 calories per 100 g. It contains 73.5 g of carbs, 24.6 g of protein, 17.1 g of fat and 3.3 g of fiber. Its 1.7 µg of B12 covers 69% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 300 g
543
KCAL / 300G
Carbs
73.5g
· 27% DV
Protein
24.6g
· 49% DV
Fat
17.1g
· 22% DV
Fiber
3.3g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 54% · Protein 18% · Fat 28%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 543 kcal | |
| Total fat | 17.1 g | 22% |
| Saturated fat | 4.05 g | 20% |
| Trans fat | 0.15 g | |
| Sodium | 1260 mg | 55% |
| Total carbohydrate | 73.5 g | 27% |
| Fiber | 3.3 g | 12% |
| Protein | 24.6 g | 49% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 300 g | 543 kcal |
| 100 g | 100 g | 181 kcal |
| 1 cup (small) | 150 g | 272 kcal |
| 1 cup (medium) | 200 g | 362 kcal |
| 1 serving (small) | 250 g | 453 kcal |
| 1.5 cup (large) | 300 g | 543 kcal |
| 1 serving (large) | 400 g | 724 kcal |
| 1 pack (large) | 450 g | 815 kcal |
Calculated from 181 calories per 100 g.
Beef Chow Fun is a Cantonese-style stir-fry made with wide, flat rice noodles and sliced beef. It is commonly cooked quickly over high heat with soy sauce, scallions, and bean sprouts.
Beef Chow Fun is associated with Cantonese cooking in southern China, especially Hong Kong and Guangdong. Its wide rice noodles are called ho fun or hor fun, and the dish is known for quick, high-heat wok cooking.
Beef Chow Fun uses wide, flat rice noodles, while beef chow mein is usually made with thinner wheat noodles. Their textures differ too: chow fun noodles are broad and soft, while chow mein noodles are typically narrower and chewier.
Beef Chow Fun is traditionally made with wide, flat rice noodles called ho fun or hor fun. Fresh noodles are common, but dried wide rice noodles also work; prepare them just until pliable so they do not break in the wok.
The smoky flavor, often called wok hei, comes from very high heat, a hot wok, and fast cooking. At home, cook smaller batches in a thoroughly heated pan; crowding it traps steam and makes the noodles soft rather than smoky.
Tender cuts such as flank steak or sirloin work well in Beef Chow Fun because they cook quickly. Slice the beef thinly across the grain and avoid leaving it in the wok too long, or it can turn tough.
Yes, you can make Beef Chow Fun in a large, heavy skillet. Heat it thoroughly and cook the beef, noodles, and vegetables in batches so the pan stays hot and the noodles stir-fry instead of steaming.
Beef Chow Fun is commonly seasoned with soy sauce and may include oyster sauce, garlic, and a little sugar. Mix the sauce before cooking and add it sparingly so it coats the noodles without making them soggy.
Beef Chow Fun provides protein from beef and energy from rice noodles, but the amount of oil and salty sauce affects its overall balance. For a lighter homemade version, add more vegetables and use less oil and sauce.
Leftover Beef Chow Fun can be refrigerated in a covered container for three to four days. Reheat it until steaming hot throughout; if the noodles have dried out, stir in a small splash of water while reheating.
Vitamins
B12
1.65µg · 69% DV
B3
7.2mg · 45% DV
B6
0.48mg · 28% DV
B2
0.27mg · 21% DV
Minerals
Selenium
38µg · 69% DV
Sodium
1260mg · 55% DV
Phosphorus
309mg · 44% DV
Zinc
4.35mg · 40% DV
Potassium ⭐
495mg · 15% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 543 calories in 1 serving (medium) (300 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Beef Chow Fun is a Cantonese stir-fry, closely associated with Hong Kong: broad, flat rice noodles are tossed over high heat with thinly sliced beef, often with spring onions and bean sprouts. The noodles turn soft and glossy, with a lightly smoky, seared aroma from the wok and a savoury sauce.
In Cantonese restaurants around the world, it is commonly served hot as a main or shared alongside other dishes. Rice noodles make it carbohydrate-forward, while the beef contributes protein. For a lighter meal, pair it with vegetables and ask for less sauce if you prefer a less rich finish.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.05g
MONOUNSATURATED
6.45g
POLYUNSATURATED
4.35g
Omega 6:3 ratio 27:1
Above the ideal 4:1 (27:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.