Add the beef back into the wok. Mix everything together and serve hot.  

 

Mei fun uses a very fine threadlike rice noodle, called Mei Fun Noodle. Sometimes the noodles are reconstituted, and then deep fried for crunchy style noodles, other times, they are stir fried wet into the vegetable and meat mixture that makes up the rest of the dish

Chow fun, uses a wide rice noodle, and is always served as a wet noodle with the vegetable and meat portion of the dish.

The recipes vary widely, but generally consist of cut vegetables, sprouts, and some type of meat, Pork, beef, chicken, or seafood. Recipes for both chow fun, and mei fun are similar with the exception of the differing noodles.

Examples:

Mai Fun (with chicken) 

Ingredients:

1 pkg. (6) skinny rice noodles (py mai fun)
1/2 cup reduced-sodium fat-free chicken broth
3 tbsp. low sodium soy sauce
1 tsp. sugar
1/2 tsp. salt
Cooking spray
1 tbsp. peanut oil, divided
1 lg. egg, beaten lightly
1/2 cup red bell peppers, cut in strips
1 tbsp. grated peeled fresh ginger
1/4 tsp. crushed red pepper flakes
3 to 5 cloves garlic, minced
8 oz. boneless skinless chicken breasts, thinly sliced (I used 8 more oz of shrimp; you could also use cubed tofu)
1 tbsp. curry powder
8 oz. medium shrimp, peeled and deveined
1 cup sliced green onions (1-inch slices)
1/2 lb. snow peas, sliced thinly
1/2 lb. mung bean sprouts 

Directions: 
Cook rice noodles according to package directions, leaving out any fat or salt that may be called for. Combine broth, soy sauce, sugar and salt, and stir together till sugar dissolves.

Heat large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 1 tsp oil. Add egg; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove from pan, and set aside. Wipe down pan with cloth or paper towel.

Heat remaining oil (about 2 tsp) in pan over medium-high heat. Add bell pepper, ginger, red pepper, and garlic; stir-fry 15 seconds. Add snow peas, bean sprouts, curry, and shrimp; stir fry two or three minutes, until shrimp is nearly done. Stir in egg, noodles and broth mixture; cook 1 minute or until thoroughly heated. Sprinkle with green onions.

Chow Fun (with beef)

* 1 lb beef flank steak
* 5 teaspoons dark soy sauce
* 1 tablespoon Chinese rice wine or dry sherry
* 1/2 teaspoon sugar
* a few drops sesame oil
* 1 teaspoon cornstarch
* 1/2 pound fresh rice noodles
* 1 8-ounce can baby corn
* 2 garlic cloves
* 1 tablespoon Chinese black bean sauce
* 1 1/2 to 2 tablespoons oyster sauce
* 5 tablespoons oil for stir frying, or as needed

Preparation:
Cut the flank steak across the grain into thin strips about 1/4-inch thick. Add the dark soy sauce, rice wine, sugar, sesame oil, and cornstarch. Marinate the steak for 15 minutes.

While the steak is marinating, prepare the vegetables: rinse the baby corn in warm running water and drain. Smash, peel, and chop the garlic cloves.

If using refrigerated rice noodles, rinse them in warm water to loosen. Cut the noodles into 1/2 to 3/4 inch strips.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the beef. Lay flat and let brown for a minute. Stir in the black bean sauce and stir-fry the beef until it is browned and nearly cooked through. Remove from the wok.

Clean out the wok and add 2 more tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the rice noodles and stir fry until browned.

Push the rice noodles up to the side of the wok and add 1 more tablespoon oil. When the oil is hot, add the baby corn. Stir-fry briefly, then mix with the noodles. Stir in the oyster sauce.