Go Back Email Link
–+ servings
Bowl of stir-fried hor fun rice noodles topped with vegetables, gravy, fried shallots, and chili oil.

Stir-Fried Rice Noodles with Gravy (Hor Fun)

5 from 1 vote
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.
Print Recipe Pin this Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Side Dish, Sides, Snack, Snacks, Starters
Cuisine Asian, Cantonese, Chinese, East Asian, Filipino, Hokkien, Singaporean, Southeast Asian
Servings 3 servings
Calories 424 kcal

Ingredients
 
 

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

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!

Instructions
 

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!

Notes

  • Wok hei at home:
    • 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 without a wok or gas range, this technique helps create a similar wok hei flavor that adds depth to the dish.
  • Make ahead:
    • Keep the gravy or sauce separate if preparing in advance. When ready to serve, reheat the gravy in a pan or wok before pouring it over the stir-fried noodles. Note that the gravy will thicken when cold, so add more water as needed to bring it back to the right consistency.

NUTRITIONAL INFO

Serving: 1serving | Calories: 424kcal | Carbohydrates: 86g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1016mg | Potassium: 415mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5633IU | Vitamin C: 25mg | Calcium: 92mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)