Stir-Fried Ho Fun Noodles or Chow Fun
These are stir-fried ho fun noodles, also called as chow fun. These are basically wide flat rice noodles stir-fried with “beef” (vegan soy meat/chunks, in this case), bean sprouts, green onions, Chinese chives, and mushrooms.
This is a really hearty and satisfying Chinese Cantonese restaurant-style dish you can make at home with a wok or a regular non-stick pan.
Using a Pan or Wok
For this homemade version, I use a large non-stick pan over an electric stove. I understand that cooking in a wok is the best for optimal flavour and aroma from wok hey, but I personally believe (from experience!) that it’s still possible to achieve a delicious flavour-packed, restaurant-style dish with a regular pan.
Though of course, if you have a wok then by all means—use it for this recipe to get the best results and for the whole experience!
Different types of Stir-Sried Ho Fun or Chow Fun Dishes
In restaurants, there are stir-fried ho fan dishes–usually stir-fried beef, chicken, and seafood ho fan. But ever since I went vegan the restaurant I always get my stir-fried ho fun from would make me an all-veggie vegan one!
The Noodles: 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.
Ho fun can be used for various dishes—from stir-fried recipes such as this one or in noodle soups.
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.
You can see in my recipe here how I make my rice noodles from scratch! You can also check out the video here on how to make them.
You can see below dry rice noodles in various thickness.
I used the ones on the right, that are 10mm thick.
It’s best to find ones that are around 10-15mm thick. Remember to just soak them in boiling hot water until pliable.
The noodles will turn into a solid white colour. Drain the noodles from the water and set aside for stir-frying later on.
Check out my other vegan noodle recipes:
- Thai Drunken Noodles (Pad Kee Mao)
- Easy Spicy Miso Noodles
- Mie Goreng (Indonesian Fried Noodles)
- Chili Garlic Oil Noodles
- Ginger and Scallion Noodles
- Jjajangmyeon (Noodles in Black Bean Sauce)
Protein or “Beef” for this Chow Fun Recipe
For this recipe, I used dry soy chunks to replace the usual beef or meat.
Here’s the exact soy meat I used! PS. Link is not an affiliate link. I purchased these from Shopee and can be shipped in the Philippines.
For my US-based friends, here are similar meat substitutes that you can find on Amazon:
(these araffiliate links)
I simply soaked them in boiling hot water until doubled in size. Afterwards, I squeezed out the excess liquid.
I also broke these apart by hand into thinner pieces to recreate ‘meaty’ strips.
I also used some mushrooms. I used king oyster mushrooms and sliced them into thin pieces.
I used mung bean sprouts for this recipe and they add that delicious crunch to the noodles. Highly recommend using bean sprouts! If not, you can substitute these with a crunchy vegetable like shredded cabbage.
Note: You can opt to use a regular non-stick pan or skillet (like I did here) or use a wok.
Start by heating a large pan or wok over medium high heat.
Once hot, add the oil. I used neutral oil (vegetable oil to be exact).
Add in the onion and garlic. Sauté for 1-2 minutes.
Add the rehydrated soy chunks and mushrooms.
Season the soy chunks and mushroom with 1 tbsp vegetarian mushroom oyster sauce or vegetarian stir-fry sauce, or to taste.
Turn up the heat before adding in the Shaoxine wine.
After 1 minute, lower to medium heat and then leave on the pan, untouched for around 3-4 minutes until lightly browned.
Add in the scallions and chives. Sauté for 1 minute.
Add in the flat rice noodles.
Over medium high heat, season with the remaining 1 tbsp vegetarian mushroom oyster sauce or vegetarian stir-fry sauce and soy sauces. Mix well and then add in the bean sprouts.
Turn up the heat and toss the noodles with the sprouts.
Cook for 1-2 more minutes until the noodles are cooked to your liking and the bean sprouts are tender but still crunchy. Taste the noodles and feel free to season with more vegetarian stir-fry sauce or soy sauce, if needed.
Turn off the heat and serve while hot. Enjoy!
If you try out this recipe, I’d appreciate if you leave a rating or simply click on the stars ⭐️⭐️⭐️⭐️⭐️ on my recipe card!
You’ll find the full recipe below.
Stir-Fried Vegan ‘Beef’ Ho Fun (Chow Fun)
Noodles (choose one!)
- 200 g dry wide flat rice noodles OR
- 500 g fresh wide flat rice noodles , see homemade recipe here
- 3 tbsp neutral oil
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 200 g rehydrated soy chunks or other plant-based meat substitute (see notes)
- 100 g fresh mushrooms of choice sliced (I used king oyster mushrooms)
- 1 tbsp Shaoxing wine , dry sherry, or other rice wine
- 2 tbsp vegetarian mushroom oyster sauce or vegetarian stir-fry sauce adjust to taste (divided)
- Handful Chinese chives chopped into 3” long pieces, or sub more scallions
- 2 scallions chopped into 3” long pieces
- 2 tbsp soy sauce or tot taste
- 2 tsp dark soy sauce
- 150 g bean sprouts I used mung bean sprouts
- Dried Noodles: If using dry rice noodles, place the noodles in a large heat proof bowl. Pour boiling hot water into the bowl to completely submerge the noodles. Leave the noodles to soak for 10-15 minutes or until they turn into a solid white colour and are pliable but still very chewy. Drain the noodles from the water and set aside.
- Fresh Noodles: If using fresh rice noodles, make sure to carefully separate them. If purchasing packaged fresh rice noodles, you may need to blanch them in some boiling hot water. It'll be best to follow the package instructions to get the best results.
- Heat a large pan or wok over medium high heat. Once hot, add the oil.
- Add in the onion and garlic. Sauté for 1-2 minutes.
- Add the rehydrated soy chunks/plant-based meat/tofu and mushrooms.
- Season the soy chunks and mushroom with 1 tbsp vegetarian mushroom oyster sauce or vegetarian stir-fry sauce, or to taste.
- Turn up the heat before adding in the Shaoxine wine. Mix well.
- Afterwards, lower to medium heat and then leave the soy meat and mushrooms untouched on the pan for around 3-4 minutes until lightly browned.
- Add in the scallions and chives. Sauté for 1 minute.
- Add in the flat rice noodles. Over medium high heat, season with the remaining 1 tbsp vegetarian mushroom oyster sauce or vegetarian stir-fry sauce and soy sauces (regualr and dark soy sauce). Mix well and then add in the bean sprouts.
- Turn up the heat and toss the noodles with the sprouts. Cook for 1-2 more minutes until the noodles are cooked to your liking and the bean sprouts are tender but still crunchy. Taste the noodles and feel free to season with more vegetarian stir-fry sauce or soy sauce, if needed.
- Turn off the heat and serve while hot. Enjoy!
- Soy chunks
For the soy chunks, I used 60g dry pieces to get 200g rehydrated ones. I broke these apart by hand into thinner pieces to recreate ‘meaty’ strips.
- Tofu – you can opt to use extra firm tofu or even smoked/baked tofu for this recipe. You can slice them into thin pieces and pan-fry them. Make sure to season them with some vegetarian oyster sauce as well!
This Post Has 4 Comments
This recipe is SO GOOD. I’ve made it twice already and consider it a new staple in my household.
Thanks so much Emily!!! 🙂
where is recipe for wide noodle?
Hi Bonnie, you can find the homemade rice noodles recipe here: https://thefoodietakesflight.com/homemade-fresh-flat-rice-noodles/