Stir-Fried Ho Fan or Ho Fun (Flat Rice Noodles)
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'. These are cooked with some tofu and veggies.
Ingredients
- 1.1 lb fresh homemade rice noodles or sub dry wide rice noodles see notes*
- Neutral oil for cooking
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 bell pepper sliced
- Handful scallions garlic chives sliced
- 1 small onion thinly sliced
Other suggested vegetables
- Carrots
- Sliced cabbage
- Mung bean sprouts
Seasoning
- 2 tbsp soy sauce or more to taste
- 1 tbsp vegetarian stir-fry sauce or veg ‘oyster’ sauce
- 1 tsp chili garlic sauce , add more or less for spice - see homemade chili oil recipe here
- 1 1/2 tsp dark mushroom soy sauce , optional for color
- Dash ground white pepper optional
Instructions
- Heat a large pan or wok over high heat. Add a generous amount of oil to coat the pan/wok.
- Once hot, 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 mushrooms (or other veggies/mushrooms you’re using) until cooked through and slightly browned/charred around the edges.
- 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, to taste.
- Add in the rice noodles and season with soy sauce, stir-fry/vegetarian oyster sauce, and dark soy sauce (if using).
- Carefully mix everything together and leave to cook for a few more minutes. Add in the chives and bean sprouts (if using). Mix. Adjust according to desired taste. Turn off the heat.
- Serve and enjoy while hot!
WATCH Video
Notes
Noodles
- 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.
NUTRITIONAL INFO
Calories: 186kcal | Carbohydrates: 3g | Protein: 3g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 922mg | Potassium: 182mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)