Ho fun noodles with mushrooms is a very tasty, quick, and easy vegan stir-fried noodles recipe made with Asian flat and wide rice noodles that are called ho fun or chow fun noodles. This Cantonese dish gets ready in just 20 minutes!
Savory, chewy, and flavorful, this ho fun noodles with mushrooms recipe is a quick Asian stir-fried noodles recipe that can be prepared in just 20 minutes.
This vegan recipe is perfect for a weeknight dinner or for any day when you don't have the energy or time to cook but still want to enjoy tasty home-cooked food.
This is a very simple recipe that's highly customizable. You can make it in a lot of different ways and create your own version by using your choice of ingredients instead of mushrooms.
If you like Chinese food then do try making this quick and easy ho fun recipe in your own kitchen, you will never order it from a restaurant again.
Jump to:
- What are ho fun noodles?
- Ho fun Vs Mei fun
- Ingredients needed
- Ingredient notes and substitute suggestions
- How to make ho fun noodles with mushrooms (step-by-step process)?
- How to serve?
- Storing, freezing, and reheating tips
- Recipe tips, tricks, and variation suggestions
- Frequently asked questions
- More easy noodle recipes
- Recipe
What are ho fun noodles?
Ho fun noodles, also known as ho fan or chow fun noodles are Asian wide flat rice noodles. They originated in Guangzhou city which is in the Guangdong province of South China.
Ho fun is the Cantonese name of these flat rice noodles, the Mandarin name is Shahe fen or he fen. Chow fun is its popular name in North America.
These chewy rice noodles are mainly used in stir fries and soup recipes from Cantonese cuisine.
Ho fun Vs Mei fun
Both ho fun and Mei fun are very popular Asian rice noodles. The difference is in their shape and texture.
Ho fun noodles are flat and wide rice noodles with a chewy texture. Whereas, Mein fun noodles which are also known as rice vermicelli or rice sticks are thin rice noodles. They are also less chewy.
Ingredients needed
To make this ho fun noodles recipe, you will need the ingredients shown below:
Ingredient notes and substitute suggestions
- Noodles: For this recipe, use flat wide rice noodles that are called ho fun or chow fun noodles. In the market, you will find these noodles in dry as well as fresh forms. I have used dried noodles, you can use fresh rice noodles too.
- Onion: I have used red onion, you can use yellow onions too.
- Mushrooms: Button, crimini, shiitake, or portobello mushrooms can be used in this recipe.
- Greens: I have used bok choy and spring onion but traditionally chives are used in ho fun noodles. You can use chives if you want. Spinach can also be added to these noodles.
- Mung bean sprouts: They add a crunchy texture to the dish which goes really well with the contrasting chewy texture of the flat rice noodles.
- Rice vinegar: You can also use regular white vinegar if you don't have rice vinegar.
- Brown sugar: Palm sugar or regular white sugar can also be used.
- Oyster mushroom sauce: I am a vegetarian, so I have used oyster mushroom sauce in this recipe. If you are not a vegetarian, you can use regular oyster sauce too. You can also use any other Asian stir-fry sauce of your choice.
- Vegetable oil: Canola or peanut oil can also be used to make this dish.
- Chili oil: It's a very popular Asian condiment that is used to add heat and flavor to a dish. You can easily find it in any Asian grocery store and can also make it at home in just 5 minutes. You can check my chili oil recipe if you have never made it before.
See the recipe card for quantities, nutritional information, and other ingredient-related details.
How to make ho fun noodles with mushrooms (step-by-step process)?
To make these Asian flat rice noodles with mushrooms, follow the simple steps shared below:
Step 1: Slice mushrooms and put the mushroom slices in a large bowl.
Step 2: Add 1 teaspoon of dark soy sauce and black pepper. Toss and keep aside while the other preparations are done.
Step 3: Put dark soy sauce, soy sauce, oyster mushroom sauce, vinegar, chili oil, and sugar in a bowl. Mix and keep the sauce mixture aside.
Step 4: Cook rice noodles as per the package instructions. I used brown rice noodles and as per the instructions given on their package, I soaked the noodles in hot water for 10 minutes and then strained them.
Step 5: While the noodles are getting cooked, heat oil in a pan and add sliced onion. Saute for 1-2 minutes.
Step 6: Add ginger and garlic. Saute on high heat for 2 minutes.
Step 7: Add marinated mushrooms
Step 8: Saute on high heat for 3-4 minutes.
Step 9: Add roughly chopped bok choy and spring onion.
Step 10: Saute on medium-high heat for another 1-2 minutes.
Step 11: Push everything towards the edges of the pan to create some space in the middle. Add sauce mix.
Step 12: Cook on high heat for 1-2 minutes. Mix everything.
Step 13: Add bean sprouts.
Step 14: Add cooked ho fun noodles.
Steps 15 and 16: Gently toss on high heat for 2-3 minutes. Garnish with chopped green onions.
Your delicious chewy and slurpy ho fun noodles are ready to be served!
How to serve?
Mushroom ho fun noodles are so full of flavors and textures that you don't need any side dish with them.
But, if you want to serve some side dishes with it, you can pair it up with a simple Asian-style salad like enoki mushroom salad or Thai cabbage salad.
You can also serve an Asian soup like this manchow soup with it.
Or, just serve spring rolls or an Asian stir-fried dish like broccoli in garlic sauce , chili garlic tofu, chilli baby corn, or baked cauliflower manchurian with these stir-fried noodles.
Storing, freezing, and reheating tips
To store, allow the noodles to reach room temperature and then transfer to an airtight container. Refrigerate for up to 3 days.
You can also freeze them for 2 months.
To reheat, if the noodles are frozen, thaw them first. Then, either microwave for around 2 minutes in a microwave-safe container or stir fry on high heat in a large pan or wok on the stovetop.
After refrigerating chow fun noodles will become slightly dry so add a splash of water while reheating.
Recipe tips, tricks, and variation suggestions
- Traditionally chives are used in this recipe, not spring onions. You can use whichever you prefer or is available to you.
- Handle the rice noodles carefully and don't overcook them. They break very easily. They should stay chewy. I would suggest cooking it for 1-2 minutes lesser than what's suggested on the packet because it also gets cooked for a few minutes when you stir-fry them. And, if they are already completely cooked, they get overcooked while getting stir-fried and break easily.
- You may also add fresh vegetables like bell peppers, Chinese broccoli, green beans, or carrots. Fried or baked tofu cubes can be added too.
- I prefer adding an equal amount of noodles and vegetables to my stir-fried noodle dishes. Sometimes, I add even more vegetables than the noodles. You can add lesser if you don't like vegetables.
- Always stir fry on a high flame otherwise the vegetables won't remain crunchy.
- Also, use a large pan for stir-frying so that the ingredients can move easily and don't turn soggy.
- For more flavor, drizzle some toasted sesame oil on top, once the dish is ready.
Frequently asked questions
Yes, they are the same.
Yes, ho fun noodles are made with rice flour and water so they are gluten-free. Some brands also add tapioca starch to it but that's also gluten-free.
However, if you are allergic to any ingredient, make sure to check the ingredients list given on the package, before using it.
Yes, you can use fresh ho-fun noodles too. Fresh noodles are precooked so you can directly use them in this recipe.
More easy noodle recipes
If you enjoyed this dish and looking for more easy noodle recipes then don't miss to check out the following links:
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Recipe
Ho fun noodles with mushrooms
Equipment
- 1 Large cooking pot to cook the noodles
- 1 large wok or pan to stir-fry the noodles
- 1 small bowl to mix sauces
- Knife and chopping board to chop vegetables
- 1 Large strainer to strain the noodles
Ingredients
- 200 grams wide rice noodles
- 250 grams sliced brown mushrooms around 3 cups
- 175 grams roughly chopped bok choy 4 stalks of bok choy
- 100 grams bean sprouts around 2 cups
- 1 medium red onion thinly sliced
- 2 cloves garlic finely chopped
- 1 small piece of ginger finely chopped
- 2-3 stalks of spring onion roughly chopped
- 1 + 1 teaspoon dark soy sauce
- 1 tablespoon soy sauce
- 2 tablespoons oyster mushroom sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil optional
- 2 tablespoons vegetable oil
- 1 teaspoon brown sugar or palm sugar
- ⅛ teaspoon ground black pepper
Instructions
- Put mushroom slices in a bowl. Add 1 teaspoon of dark soy sauce and black pepper. Toss and keep aside until we do the other preparation.
- In a bowl, mix dark soy sauce, soy sauce, oyster mushroom sauce, vinegar, chili oil, and sugar. Keep the sauce mixture aside.
- Cook rice noodles as per the instructions given on its packet. I used brown rice noodles and on its packet it was instructed to soak the noodles in boiling hot water for 10 minutes so I did that. Strain the noodles.
- While the noodles are getting cooked, heat oil in a large wok or pan. Add sliced onion and saute for 1-2 minutes.
- Add chopped garlic and ginger. Saute on high heat for 2 minutes.
- Add marinated mushroom slices and saute on high heat for 3-4 minutes.
- Next, add roughly chopped bok choy and spring onion. Saute for 1-2 minutes on high heat.
- Push everything towards the edges of the pan to create some space in the middle. Add sauce mix and cook on high heat for 1-2 minutes. Mix everything.
- Add bean sprouts and noodles. Gently saute on high heat for 2-3 minutes.
Video
Notes
- Traditionally chives are used in this recipe, not spring onions. You can use whichever you prefer or is available to you.
- Handle the rice noodles carefully and don't overcook them. They break very easily. They should stay chewy. I would suggest cooking it for 1-2 minutes lesser than what's suggested on the packet because it also gets cooked for a few minutes when you stir-fry them. And, if they are already completely cooked, they get overcooked while getting stir-fried and break easily.
- You may also add fresh vegetables like bell peppers, Chinese broccoli, green beans, or carrots. Fried or baked tofu cubes can be added too.
- I prefer adding an equal amount of noodles and vegetables to my stir-fried noodle dishes. Sometimes, I add even more vegetables than the noodles. You can add lesser if you don't like vegetables.
- Always stir fry on a high flame otherwise the vegetables won't remain crunchy.
- Also, use a large pan for stir-frying so that the ingredients can move easily and don't turn soggy.
- For more flavor, drizzle some toasted sesame oil on top, once the dish is ready.
- More recipe tips and tricks are shared in the post above, please follow them to make this recipe.
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