Go Back
–+ servings
Close up image of ho fun noodles in a white plate.

Ho Fun Noodles

Emily
These ho fun noodles are so easy to make, they are great for those busy weeknights, or last minute dinner parties.
5 from 1 vote
PRINT RECIPE PIN RECIPE
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
ESTIMATED COST : $10.25 or $1.70 a serve
Course Main Course, Side Dish
Cuisine Asian
Servings 4 to 6 serves
Calories 256 kcal

Ingredients
  

For the Noodles

  • 4 tablespoons cooking oil e.g. vegetable oil
  • 600 grams (1 lb 5 ⅓ ounces) fresh broad rice noodles OR 300 g (11 ounces) fine rice vermicelli
  • 2 tablespoons light soy sauce
  • ⅛ teaspoon dark soy sauce
  • 4 tablespoons (68 ml/grams, 2.40 ounces) water

For the Thickener

  • 500 ml/grams (17.63 ounces) stock (e.g. chicken stock, vegetable stock, or water) room temperature
  • 3 tablespoons (27 grams, 0.95 ounces) cornflour (corn starch)
  • 2 tablespoons light soy sauce
  • ½ teaspoon dark soy sauce
  • ½ teaspoon ground white pepper

For the Sauce

  • 2 tablespoons cooking oil e.g. vegetable oil
  • 1 teaspoon minced garlic
  • 150 grams (5.30 ounces) shrimp (prawns) deshelled and cleaned, and cut into small pieces
  • 100 grams (3.53 ounces) fish balls or fish cake sliced (seen note 1)
  • 300 grams (11 ounces) choy sum or bok choy cut into finger lengths

Instructions
 

For the Noodles

  • Before you begin, you need to loosen your fresh ho fun noodles. Separate each strand. If you don’t do this, you may find that your noodles turn out gluey.
  • Heat 4 tablespoons cooking oil in a wok or deep frying pan over medium to high heat.
    Add the noodles, light soy sauce, dark soy sauce, and water, and saute for 1 to 2 minutes, until the noodles are slightly crisp in some parts.
    Turn off heat, remove from wok and set aside in a large serving plate.

For the Thickener

  • Combine all ingredients in a medium to large sized jug. Taste for seasoning. Add more light soy sauce or salt if desired. Set aside.

For the Sauce

  • Heat 2 tablespoons of cooking oil in a wok or deep frying pan and saute the garlic until fragrant. This should only take about half a minute.
    Then add the shrimp and fish balls. Fry for 2 to 3 minutes or until the shrimp start to change color.
  • Add the choy sum and continue to cook until the vegetable softens.
  • Mix through the prepared thickener. Bring the liquid to a boil. Once at a boil, turn off heat, and pour sauce over fried noodles. Serve.

Notes

  1. If you don’t have fish balls or fish cakes you could use extra shrimp or scallops instead.

Nutrition

Serving: 1 serveCalories: 256kcalCarbohydrates: 32gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 32mgSodium: 196mgPotassium: 35mgFiber: 1g
Nutrition Disclosure
Tried this recipe?Let us know how it went!