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Ho Fun Noodles

April 4, 2010

I was recently complaining to Simon that I think people are often a bit scared to cook asian food, especially noodles… and, come to think of it, especially noodles involving unusual sauces. But there’s no reason to be daunted by it, even if you don’t get it quite right the first time. Like any other kind of cooking, it just takes a little practice. These noodles, however, are probably not the dish to coax noodle shy cooks into get out a wok.

Ho fun noodles are amazingly good comfort food. They’re wet and sloppy and salty. Unfortunately, they’re not the most attractive bowl of noodles you’ll ever see. To be honest, they have a tendency to look rather snotty . Although I did make them this week I decided not to photograph them for fear of putting people off cooking them. But they are delicious and I recommend giving them a shot, if you can get past the look you will certainly enjoy them. Ho fun are fried rice noodles with a thick sauce poured over the top. The snotty look is caused by the way the broth is made. Essentially, you make a chicken broth thickened by cornflour, you then create ribbons of egg through the broth by gently whisking in a beaten egg. I found a more attractive/stylized photo of ho fun, rather than making you all doubt my cooking abilities by showing you my bowl of snotty (but tasty) mush. This one has slightly different ingredients to the recipe I have provided here.

You’ll need

  • 1 pack of fresh flat broad rice noodles
  • 1 cup of bean spouts
  • 1-3 tbsp sesame oil
  • 3 tbsp soy sauce
  • 3 tbsp oyster saunce
  • 3 tbsp dark soy
  • 1 cup of pork/chicken/mock pork
  • spring onion thinly sliced
  • 6-8 cloves garlic, chopped
  • 1 bunch of choy sum (Chinese greens)
  • 1½ cup chicken stock
  • 1½ tbsp cornstarch flour mixed with cold water (about ¼ cup)
  • 2 eggs, lightly beaten

To cook

In a small bowl, combine cornstarch and water and set aside. In a wok, add half the oil and garlic and stir fry the noodles. When they start to turn brown, add the sauces and bean sprouts. Continue to stir fry until the been sprouts are cooked and the noodles have some colour. Remove from wok and set aside.

Add the rest of the oil and garlic to the wok then add meat. Stir fry until cooked. Once this is done, add the chicken stock and bring to the boil. Next, add in the cornstarch mixture you made earlier. This will thicken the broth, but you’ll need to keep boiling it until it goes clear (a few minutes). Once the mixture has thickened, add the in egg beating the broth as you go. The idea is that the egg forms thin ribbons in the mixture.

To serve, place the noodles in a bowl and spoon the sauce over the top. They’re nice served with some chilli oil.

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Mel and Simon’s favourite rice noodles

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