Stir-Fried Ho Fun or Ho Fan is a savoury noodle dish that’s distinct for its is the use of thick, flat noodles—usually around 3/4 to 1” thick that are called ‘ho fun’ or ‘ho fan’.
The noodles are chewy and absorb flavours really well. They do tend to easily break apart when cooking so eating these noodles are more like eating little short, chewy strips which I personally enjoy.
I grew up eating hofan from a local Chinese restaurant and they’d use freshly made rice noodles, which really made all the difference.
The Noodles: Ho Fan or Ho Fun
Ho fun or ho fan noodles (the latter is a term more commonly used in Chinese-Filipino communities here in the Philippines) are wide and flat rice noodles that are said to have originated from the Guandong province in China.
In restaurants, there are stir-fried ho fan dishes–usually stir-fried beef, chicken, and seafood ho fan. But ever since I went vegan they’ve been kind enough to make me an all-veggie vegan one!
It’s been over 5 months since I’ve had hofan from them (which is probably a record) and I was badly craving some (since they sadly haven’t had any fresh rice noodles from their supplier) so decided to give it a go and make some fresh rice noodles myself!
See how to make flat rice noodles in the video:
My dad approved so I guess that says a lot because he can be the biggest critic when it comes to Chinese food.
Using fresh rice noodles makes a whole not of difference because they’re really chewy and satisfying, but you can also opt to use dry rice noodles for this recipe and find ones that are around 10-15mm thick. Remember to just soak them in boiling hot water until pliable!
I made half of the rice noodle recipe for this hofan and the other for the chili oil with fermented black bean noodles.
I’ll share both noodle recipes below if you’d like to give them a try!
You can also check out my other noodle recipes:
- Thai Drunken Noodles (Pad Kee Mao)
- Chili Garlic and Black Bean Eggplant Noodles
- Easy Sweet, Spicy, and Saucy Noodles
- Stir-Fried Tofu and Basil Noodles
- Tantanmen (Vegan Ramen)
- Yaki Udon
- Chinese-Style Bolognese
- Ginger and Scallion Noodles
Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.?
Stir-Fried Ho Fan or Ho Fun (Flat Rice Noodles)
Tofu, Mushrooms, and Veggies (totally up to you, feel free to use what you have)
- 1/2 lb g extra firm tofu drained and sliced into strips
- 5 oz fresh mushrooms of choice I used oyster mushrooms, sliced
- 1/2 small red bell pepper sliced
- Handful of chinese chives sliced
- 1 medium onion thinly sliced
Other suggested veggies
- Sliced cabbage
- Mung bean sprouts
- Heat a large pan or wok. Once hot, add in some oil. Pan fry the tofu strips until lightly golden brown, around 3-4 minutes. Move the tofu to the side of the pan.
- Add in more oil and sauté the bell peppers and mushroomsms (or other veggies/mushrooms you’re using) until cooked through. Move them to the side of the pan as well. Add in the onion and sauté until translucent. Mix everything together and season with some soy sauce.
- Add in the rice noodles and season with soy sauce, stir-fry/vegetarian oyster sauce, and dark soy sauce. Carefully mix everything together and leave to cook for a few more minutes. Add in the chives and beansprouts (if using). Mix. Adjust according to desired taste. Turn off heat.
- Serve and enjoy while hot!
- For dried rice noodles: I recommend using 200g dry wide rice noodles, that are at least 10mm thick.
- To prepare dry rice noodles, simply soak them in boiling hot water until pliable. This usually takes more or less than 10-12 minutes. They will turn into a solid white colour and will be pliable but still very chewy.
- Drain them from the water before stir-frying. I don’t recommend boiling the noodles because they’ll still cook during stir-frying. This way, you can still have chewy noodles even after stir-frying.