Chow Fun, also known as Chow Hoh Fun, gets its name from the town of Shahe in Guangzhou, where its distinctive style of flat rice noodles was first created.
As more Chinese people started coming to America in the 40s and 50s, over two-thirds of them were Guangdong Yan (like my mom and dad). Up until the 60s and 70s, Chinese food in America was primarily Cantonese cuisine.
That’s why, today, Cantonese dishes like Chow Fun and Chow Mein are still among the most popular dishes across over 40,000 Chinese restaurants in America.
Thank you, Kikkoman!
This recipe is brought to you in part by Kikkoman. My dad has been using Kikkoman flavors throughout his 50-year career as a chef, and it's a privilege to get to partner with them on such an iconic recipe, Beef Chow Fun!
- Kikkoman products are a major flavor enhancer and bring out the “umami” taste, and helps balance and round out flavors
- Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor
- Kikkoman offers wide range of Gluten-Free Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce
- The KikkomanUSA.com Chinese site offers easy Asian recipes that home cooks can enjoy any night of the week
You can learn more about Kikkoman and follow them on social media here:
Check out a quick story summary of our recipe!