ho fun

Stir-Fried Ho Fun or Ho Fan is a savoury noodle dish that&#039;s distinct for its is the use of thick, flat noodles—usually around 3/4 to 1” thick that are called &#039;ho fun&#039; or &#039;ho fan&#039;. These are cooked with some tofu and veggies.

Stir-Fried Ho Fan or Ho Fun (Flat Rice Noodles)

1.1 lb fresh homemade rice noodles or sub dry wide rice noodles

Neutral oil (for cooking)

lb g extra firm tofu (drained

mushrooms

red bell pepper (sliced)

chinese chives (sliced)

onion (thinly sliced)

Sliced cabbage

Mung bean sprouts

tbsp soy sauce (or

tbsp vegetarian stir-fry sauce

chili garlic sauce

tsp dark soy sauce

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!

I grew up eating stir-fried ho fan or ho fun from a local Chinese restaurant and they’d use freshly made rice noodles, which really made all the difference. They’d offer beef, chicken, and seafood hofan 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.

RECIPES:
🥢Stir-fried Ho fun recipe on the blog 👉🏼 https://thefoodietakesflight.com/stir-fried-flat-rice-noodles-hofan/
🥢Chili garlic sauce 👉🏼 https://thefoodietakesflight.com/chili-garlic-sauce/
🥢Homemade rice noodle recipe video  👉🏼 https://youtu.be/j63Yi9y7JHE

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

Ingredients used for the noodles and hofan:
Tapioca starch: https://amzn.to/337kAH7
Rice flour: https://amzn.to/2X0erIU
Corn starch: https://amzn.to/2spWBTe
Dark soy sauce: https://amzn.to/2YqgRQu
Veg Oyster Sauce: https://amzn.to/33Cj682
Veg Stir-Fry Sauce: https://amzn.to/3gCm2Fc

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#hofun #chowfun #ricenoodles #veganrecipes #chinesefood

Music from Simon Jefferis: https://www.youtube.com/watch?v=8f8oXnkRofE

If you’re looking for more recipes and inspiration:

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Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
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Cast Iron Pan: https://amzn.to/38tDeZK
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Vegan Chow Fun: Stir-Fried Ho Fan or Ho Fun (Flat Rice Noodles) 🥢

This saucy beef ho fun recipe (choy yeun ngau ho) stir fry is made with ho fun rice noodles, slices of beef, and vegetables and cooked in a delicious savory thick sauce made with oyster sauce and poured onto soft stir-fried ho fun noodles.

Saucy Beef Chow Ho Fun with Gravy (菜遠牛河)

g noodles rice

100 g yu choy

300 g flank steak (or any type of steak, thinly sliced against the grain)

soy sauce

water

sesame oil

corn starch

Shaoxing cooking wine ((or dry sherry or rice wine))

chicken stock ((low sodium))

oyster sauce

sugar

Thinly slice the beef against the grain approximately 1/8 inch thick and place it in a small bowl.

Add all the beef marinade ingredients from the &#39;Beef Marinade&#39; ingredient list with the beef slices and gently mix the ingredients by hand into the beef. Set aside to marinade.

Prepare the Beef

Wash the choy until the water is clear and there is no more sand.

Discard any yellow leaves and chop the choy in half. Keep the leaves and the stems separate and set them aside.

Prepare the Chinese Vegetables

[If You Are Using Fresh Ho Fun Noodles]Remove the noodles from the packaging and place them on a plate. Microwave it for 1-minute intervals until it is soft. It will usually get softer on the outer edges first. Gently separate each noodle to separate strands, starting from the outer edges.The middle of the chunk of ho fun noodles might be cold and harder to separate, but that&#39;s okay, this process should be done in a few steps. Put it in the microwave again in 1-minute intervals until it is slightly softer.Set it aside for later.

[If You Are Using Dried Rice Noodles]Soak the noodles in hot (not boiling) water for 6-8 minutes. Once the noodles are pliable and bendy, drain the water and set it aside for later.

Prepare the Ho Fun Rice Noodles

In a small bowl, mix the oyster sauce, with 2-3 tablespoons of chicken stock so that it thins out the oyster sauce. (Oyster sauce is difficult to evenly mix with liquids and will clump unless it is thinned out first)

Once the oyster sauce has thinned out, you can mix the remainder of the chicken stock in the bowl and mix in the rest of the ingredients under the &#39;Sauce&#39; ingredient list. Set aside for later.

In another small bowl, mix the corn starch and water together and set aside for later.

Mix the Sauce and Corn Starch Slurry

Bring a small pot of water to a boil and add a bit of oil to the water. (Adding oil is optional, but it will give the choy a nice glossy sheen after it has been cooked)Boil the stems first for about 2 minutes first. Then add in the leaves and cook it for 20 seconds.Drain the choy and set it aside for later.

Par-boil the Chinese Vegetables

Set the stove to medium-high to high heat and add oil to the wok or pan. Don&#39;t be shy with the oil, it will help the noodles cook better and prevent them from sticking to each other and the pan.

Add the noodles in once the oil starts to smoke. Quickly cook the noodles for about 2-3 minutes until they are all soft.I like to use chopsticks to wiggle the noodles quickly to keep them moving and flip them a few times so that I don&#39;t break the noodle strands. Alternatively, you can also use a spatula, just make sure you are flipping the noodles from the outer edge of the pan to the middle. Don&#39;t cut right into the middle, which will cut your noodle strands.

Transfer the noodles to a serving plate when they are done cooking.

[If You are using Dried Rice Noodles]You will need to add about 3-4 tablespoons of water into the pan while you are stir-frying the noodles to reconstitute them and soften them further.

Stir Fry the Ho Fun Noodles

Add a bit more oil back into the pan. Once the oil is hot, add in the beef slices and stir fry them until they are about 50% cooked. Don&#39;t worry you will cook it the rest of the way in the sauce.

Remove the beef from the pan and set it aside with the par-boiled choy for later

Pre-Cook the Beef Slices

Set the stove to medium heat and add the sauce to the pan.

Once the sauce starts to simmer, re-mix the corn starch slurry in the bowl (the starch may have settled to the bottom).

Add the corn starch slurry to the sauce and quickly stir the sauce until it thickens. It&#39;s important to keep stirring the sauce quickly until it is thick to prevent the sauce from clumping

Once the sauce is thick, add the beef slices and choy into the sauce and let it cook for about 1-2 minutes. The choy and beef will release a bit of water which will thin out the sauce a little.

Once the sauce is done, pour it over the noodles and dig in!

Make the Sauce

I made this and OMG sooo good. Thank you.

Beef chow fun with gravy is one of my all time favorites. Never made it before until I came across this recipe. It was so good! Thanks for sharing this recipe.

We loved this dish! Such a flavorful meal and quick enough for our busy nights. Thank you!

This dinner is just what I needed! Love the savory sauce and beef!

Absolutely incredible and not a bite was left over. I loved the gravy!

This beef looks insanely tender, I love your photos and can't wait to try it.

Tempting Bowl of Yummy meal. Mouth melting Meat Feast of saucy Beef and perfect  Noodle combination as a Happy Meal for my family. They to love this comfort food.

A classic Chinese dish featuring tender beef, savory sauce, and wide, flat, chewy rice noodles. This hearty and flavorful dish is a staple in many American Chinese restaurants. The beef, vegetables, and noodles are stir-fried in a wok or skillet. It&#39;s quick to make and a hearty one-pan meal.

Beef Chow Fun

flank steak, thinly sliced across the grain

baking soda

cornstarch

kecap manis (sweet soy sauce)

Shaoxing wine rice

black bean sauce

white pepper

fresh wide rice noodles

vegetable oil (divided)

sesame oil (divided)

broccoli

ginger

garlic

mung bean sprouts

In a medium bowl, combine the steak, baking soda, cornstarch, and soy sauce and toss to coat well. Let stand at room temperature for about 20 minutes or cover and refrigerate for 1 hour.

In a small bowl, combine the sauce ingredients—light soy sauce, kecap manis, oyster sauce, black bean sauce, if using, wine, and pepper.

If using fresh rice noodles, place them in a bowl and pour warm water over them to soften them and break them apart, then drain. If using dried noodles, place them in a heat-safe bowl and pour boiling water over. Let stand for about 10 minutes, until softened, and then drain them. It’s okay if they are still a bit stiff as they will continue to cook in the skillet with the sauce.

Heat 1 ½ teaspoons of the vegetable oil and 1 ½ teaspoons of the sesame oil in a large skillet or wok. Add the steak and stir fry for about 2 minutes, until just cooked through. You may need to cook the meat in 2 batches, depending on the size of your skillet. Remove the meat from the skillet, transferring it to a bowl.

Add the remaining 1 ½ teaspoons of vegetable oil and 1 ½ teaspoons of sesame oil to the skillet along with the ginger and garlic and cook, stirring, for about 1 minute, until softened and fragrant. Add the greens and cook, stirring, until they wilt, about 2 minutes (this depends on the type of greens you are using) and then return the meat to the skillet. Stir fry for another minute to heat the beef and then add the sauce mixture, bean sprouts, and noodles and cook, tossing the noodles with the other ingredients, until the sauce is heated through and coats the noodles.

Serve immediately.

This stir-fried ho fun noodles recipe, also called as chow fun, are wide flat rice noodles stir-fried with “beef” (vegan soy meat/chunks, in this case), crunchy bean sprouts, onions, garlic, 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.

Stir-Fried Vegan ‘Beef’ Ho Fun (Chow Fun)

200 g dry wide flat rice noodles (OR)

500 g fresh wide flat rice noodles

tbsp neutral oil

garlic (minced)

tbsp Shaoxing wine (, dry sherry,

tbsp vegetarian mushroom oyster sauce

chives

scallions

tbsp soy sauce (or tot taste)

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&#039;ll be best to follow the package instructions to get the best results.

Noodles

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!

Stir-Fry

Amazing recipe, came out better than most restaurant vegetarian Ho Fan we have tried!

This recipe is SO GOOD. I've made it twice already and consider it a new staple in my household.

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