Ho fun noodles with mushrooms
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!
Servings 3
Calories 330kcal
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.
Nutrition
Calories: 330kcal | Carbohydrates: 71g | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 913mg | Potassium: 720mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2694IU | Vitamin C: 36mg | Calcium: 119mg | Iron: 2mg