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I love a tasty rice noodle dish, and this stir-fried hor fun or flat rice noodles with gravy is so satisfying. Chewy, savory flat rice noodles are stir-fried in a wok to get that smoky flavor, before being finished with mixed vegetables in an umami-packed gravy.

The noodles are finished with chili oil and fried shallots for extra crunch and flavor. Mix everything together to create an irresistible dish that’s reminiscent of Singaporean hor fun noodles in a slurpable gravy you’ll find in local hawker stalls across the country.

WHAT IS HOR FUN OR HOFAN?

Hor fun, or hofan, is the term used for flat rice noodles. In the Philippines, it’s called hofan or hofun, and I grew up enjoying a stir-fried hofan dish in a Filipino-Chinese household.

THE INSPIRATION

This recipe is a fusion of the stir-fried hofun dish I loved growing up and Singaporean hor fun with its slurpable egg gravy, commonly found at hawker centers across Singapore. The gravy coats the noodles and makes the dish even more satisfying, while the vegetables add a nice crunch and, of course, fiber.

CHEF’S TIP

Coating the noodles with soy sauce before stir-frying allows the sauce to be more evenly distributed and gives the noodles extra charred flavor when the soy sauce cooks down and caramelizes in the pan. Even if you don’t have a wok or a gas range, this technique helps create a similar wok hei flavor that adds depth to the dish.

INGREDIENTS YOU’LL NEED TO MAKE STIR-FRIED HOR FUN WITH GRAVY

Find the full detailed recipe on www.thefoodietakesflight.com!

Noodles

• 15 oz fresh rice noodles
• Splash of water for microwaving
• 2 tsp dark soy sauce or kecap manis– adds extra sweetness and caramelizes well
• 2 tsp soy sauce

For Stir-Frying

• Neutral oil
• 3 cloves garlic minced
• 1 green onion thinly sliced (white and green parts separated)
• 1 red or green chili , sliced
• 1 small carrot peeled and thinly sliced
• Splash water
• 5.2 oz king oyster mushrooms or other mushrooms, sliced
• 5.2 oz choy sum or bok choy leaves chopped, stems separated and quartered
• ½ tbsp vegetarian oyster sauce , to taste

Gravy

• 1/4 tsp freshly ground white pepper
• 1 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce
• 1 tsp brown sugar
• 1 tbsp sesame oil
• 2 tbsp cornstarch
• 1.25 to 1.5 cups water , adjust to desired consistency

To Finish

• Fried shallots see how to make fried shallots here
• Chili oil
• Green onions , for garnish – I like to slice these thinly on a bias then soak in ice cold water to keep them fresh and crisp!

NOODLES

• Place the rice noodles in a microwave-safe bowl. Add a splash of water and cover the bowl.
• Microwave for 1–2 minutes, or until the noodles are easily separated.

• Add the soy sauce and dark soy sauce. Mix well to coat the noodles.

• Heat a wok or large skillet with enough oil to lightly coat the surface. Once hot, add the noodles. Leave them untouched until the soy sauce coating starts to caramelize and lightly char.
• Toss the noodles to cook the other sides. Once the noodles are charred and chewy to your liking, remove from the wok or pan and transfer to a large deep dish or bowl.

STIR-FRYING

• Add more oil to the wok or pan if needed. Once hot, add the garlic and green onion. Stir-fry until aromatic. Add the chili, if using, and the carrot. You can slightly char the carrot to add more flavor.
• Add a splash of water to deglaze the pan, if needed.
• Add the king oyster mushrooms and choy sum or bok choy stems. Cook until the stems are tender.
• Add the choy sum or bok choy leaves and season with vegetarian oyster sauce. Mix well until cooked.
• At this point, you can opt to set aside some of the vegetables to serve separately, or mix everything into the gravy.

GRAVY

• Mix all the gravy ingredients in a medium bowl until well combined.
• In the same wok or pan, lower the heat and pour in the gravy mixture. Stir until the gravy starts to thicken from the cornstarch.
• Once thick, taste and add more soy sauce or sugar, to taste, if needed. If the gravy is too thick, add 1–2 tbsp water at a time and mix well until your desired consistency is reached.

TO SERVE

• Pour the gravy over the noodles. Top with extra vegetables (if you set some aside), then finish with fried shallots, chili oil, and green onions.
• Mix well and enjoy while hot!

MORE NOODLES RECIPES YOU’LL LOVE

• Shoyu Udon
• Hot and Sour Dumpling Noodle Soup
• Easy Saucy Ramen Noodles
• Wonton Noodle Soup
• Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
• Jjajangmyeon (Noodles in Black Bean Sauce)
• Thai Drunken Noodles (Pad Kee Mao)
• Kimchi Noodle Stir-Fry
• Shoyu Ramen
• One-Pot Spicy Miso Ramen

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