Stir-Fried Flat Rice Noodles or chow ho fun is one of my favorite dishes because it brings everything together in a single, satisfying meal. It’s perfect for a quick and easy lunch or dinner, and the best part? You can have it ready in just 20 minutes!
Use whatever you have in your fridge.
I remember dining at a small restaurant with my husband, where we ordered stir-fried ho fun. When the dish was served, it didn’t look appetizing at all, and after taking a bite, we realized it was quite disappointing.
I thought to myself, “I can definitely make this dish much better!” and trust me, I wasn’t exaggerating.
In this recipe, I use eggs and pork belly, but feel free to substitute it with your choice of meat. The beauty of this dish is that you won’t have to make excuses for not trying it just because you can’t find a specific ingredient.
You can also incorporate almost any Chinese vegetables, such as napa cabbage, Chinese broccoli (gai lan), snow peas, or spinach. I typically use bok choy, bean sprouts, and shredded carrots.
Just a word of caution: don’t overload the wok or pan with too many ingredients. If you crowd it, things can get messy!
A quick dish
This dish comes together quickly, so it’s essential to have all your ingredients prepped beforehand.
I often whip this up for breakfast. Sometimes, when we don’t feel like having rice (even though these flat rice noodles are made from rice), we turn to this stir-fried flat rice noodle dish instead. It’s quick, easy, and satisfying.
What is ho fun
Ho fun (河粉), also known as flat rice noodles, are wide, flat noodles made from rice flour and water. They are sometimes spelled as ho fan or hor fun, and are a staple in Cantonese cuisine and are commonly used in stir-fried dishes, and soups.
Ho fun noodles have a chewy, slippery texture and are particularly well-known for their role in dishes like 干炒牛河 (stir-fried beef ho fun) and 汤河粉 (soup noodles with ho fun).
However, stir-fried ho fun isn’t just limited to beef. In fact, you can customize it with any type of protein you like.
In China, you can easily find fresh flat rice noodles (ho fun). If you’re using dried flat rice noodles, be sure to soak them according to the package instructions. Don’t forget to gently separate them with your hands before adding them to the wok.
Is a wok necessary to make this recipe?
For this recipe, I use a wok, which can sometimes lead to sticking. But don’t worry; that’s perfectly normal and usually happens toward the end of cooking. If you’re concerned about sticking, feel free to use a non-stick pan for easier handling.
Ingredients:
- 500g flat rice noodles
- 3 eggs
- 150g pork belly, thinly sliced
- 3 tbsp cooking oil (I use peanut oil)
- 5 cloves garlic, minced
- 1 dried red chili, sliced
- 100g bean sprouts
- 100g bok choy, cut into sections
- 50g carrot, shredded
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp salt
- 1 tsp chicken bouillon powder (optional)
- 20g green onions, cut into sections
Instructions:
1. Prepare the Ingredients
- Slice the Pork Belly: Rinse the pork belly under cold water and slice it thinly for even cooking.
- Chop the Vegetables: Wash the dried red chili and slice it into thin strips. Clean the bok choy and cut it into sections. Shred the carrot and rinse the bean sprouts.
- Prepare the Eggs: Crack the eggs into a bowl without beating them.
2. Cook the Eggs
- Heat the Oil: In a large wok or frying pan, heat 1 tablespoon of oil over medium heat.
- Add the Eggs: Carefully pour the eggs into the hot oil. Let them cook without stirring until the edges start to set. Using chopsticks or a spatula, gently break the yolks and scramble the eggs until just cooked through. Once done, transfer the eggs to a plate and set aside.
3. Cook the Pork Belly and Vegetables
- Sauté the Pork Belly:In the same pan, add another tablespoon of oil. Add the sliced pork belly and cook over low heat, stirring occasionally, until it releases its fat and turns light brown.
- Add Garlic and Chili: Add the minced garlic and sliced red chili to the pan. Stir-fry for about 30 seconds until fragrant.
- Add the Vegetables: Toss in the bok choy, shredded carrot, and bean sprouts. Stir-fry for another 2-3 minutes until the vegetables are tender yet still crisp.
4. Stir-Fry the Rice Noodles
- Combine Everything: Add the flat rice noodles to the pan, gently tossing them with chopsticks or a spatula to mix with the pork and vegetables.
- Season: Pour in 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of salt, and the optional chicken bouillon powder. Continue stir-frying for another 2-3 minutes, ensuring the noodles are evenly coated with the sauce and heated through.
- Adjust Taste: Check for seasoning and adjust the soy sauce or salt as needed.
5. Add Final Touches
- Incorporate the Eggs: Gently fold in the scrambled eggs and green onions, mixing everything until well combined.
- Serve: Once everything is heated through and well mixed, remove from heat and transfer to a serving plate.
Notes:
- Cooking Temperature: When cooking the pork belly, keep the heat on low to avoid burning, which can affect the dish’s overall flavor and texture.
- Handle the Noodles Gently: When adding the rice noodles, stir gently to prevent them from breaking apart.
- Customize:Feel free to substitute the pork belly with chicken, beef, or tofu, and adjust the vegetables to your liking.
Stir-Fried Flat Rice Noodles (Chow Ho Fun) Recipe
Ingredients
- 500 g flat rice noodles
- 3 eggs
- 150 g pork belly thinly sliced
- 3 tbsp cooking oil I use peanut oil
- 5 cloves garlic minced
- 1 dried red chili sliced
- 100 g bean sprouts
- 100 g bok choy cut into sections
- 50 g carrot shredded
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp salt
- 1 tsp chicken bouillon powder optional
- 20 g green onions cut into sections
Instructions
Prepare the Ingredients
- Slice the Pork Belly: Rinse the pork belly under cold water and slice it thinly for even cooking.
- Chop the Vegetables: Wash the dried red chili and slice it into thin strips. Clean the bok choy and cut it into sections. Shred the carrot and rinse the bean sprouts.
- Prepare the Eggs: Crack the eggs into a bowl without beating them.
Cook the Eggs
- Heat the Oil: In a large wok or frying pan, heat 1 tablespoon of oil over medium heat.
- Add the Eggs: Carefully pour the eggs into the hot oil. Let them cook without stirring until the edges start to set. Using chopsticks or a spatula, gently break the yolks and scramble the eggs until just cooked through. Once done, transfer the eggs to a plate and set aside.
Cook the Pork Belly and Vegetables
- Sauté the Pork Belly:In the same pan, add another tablespoon of oil. Add the sliced pork belly and cook over low heat, stirring occasionally, until it releases its fat and turns light brown.
- Add Garlic and Chili: Add the minced garlic and sliced red chili to the pan. Stir-fry for about 30 seconds until fragrant.
- Add the Vegetables: Toss in the bok choy, shredded carrot, and bean sprouts. Stir-fry for another 2-3 minutes until the vegetables are tender yet still crisp.
Stir-Fry the Rice Noodles
- Combine Everything: Add the flat rice noodles to the pan, gently tossing them with chopsticks or a spatula to mix with the pork and vegetables.
- Season: Pour in 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of salt, and the optional chicken bouillon powder. Continue stir-frying for another 2-3 minutes, ensuring the noodles are evenly coated with the sauce and heated through.
- Adjust Taste: Check for seasoning and adjust the soy sauce or salt as needed.
Add Final Touches
- Incorporate the Eggs: Gently fold in the scrambled eggs and green onions, mixing everything until well combined.
- Serve: Once everything is heated through and well mixed, remove from heat and transfer to a serving plate.
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