What kind of noodle is ho fun?

Ho fun noodles are wide, flat rice noodles made primarily from rice flour and water. They have a soft, slightly chewy texture and are commonly used in Cantonese and Southeast Asian stir-fry dishes. Their broad surface makes them perfect for absorbing bold, savory sauces.

What's the difference between chow mein and ho fun?

The biggest difference lies in the noodle type and texture. Chow mein is made from wheat and egg, giving it a firmer, springy bite, often pan-fried to add crispness. In contrast, ho fun noodles are rice-based, wide, and slippery, typically stir-fried or cooked in gravy with a soft, luscious mouthfeel.

What is Malaysian ho fun?

Malaysian ho fun refers to regional dishes like Char Hor Fun or Wat Tan Hor , where ho fun noodles are stir-fried and served with a silky egg gravy. These dishes often include seafood and Asian greens, and they’re widely enjoyed in hawker stalls and Malaysian households.

What are la choy noodles made of?

La Choy noodles are typically fried wheat noodles made with enriched flour and oil. They’re crunchy and commonly used as toppings in Chinese-American salads or served as sides—not to be confused with ho fun noodles, which are soft and made from rice.

Are rice noodles healthy?

Yes, rice noodles like ho fun noodles can be healthy, especially for those with gluten sensitivity. They’re lower in calories than egg noodles and easier to digest. However, they’re also high in simple carbs and low in fiber, so it's best to balance them with lean protein and vegetables.

What is the difference between shrimp ho fun and mei fun?

Shrimp ho fun noodles are stir-fried wide rice noodles with a soy-based sauce and a smoky flavor, while shrimp mei fun uses thin rice vermicelli, often with curry spices or a lighter sauce. Ho fun dishes are richer and bolder; mei fun is lighter and more delicate in texture.

Ho Fun Noodles – The Best 9 Secrets to Stir-Fry Flavor

Name: Beef Ho Fun Stir Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 8 oz fresh or soaked ho fun noodles; 6 oz flank steak or ribeye, thinly sliced; 1 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 2 garlic cloves, minced; 1 cup bean sprouts; 2 scallions, cut into 2-inch pieces; 2 tbsp neutral oil (canola or peanut)

Description

A classic Cantonese dish made with wide rice noodles, tender marinated beef, and a savory soy-based sauce. Quick, satisfying, and packed with wok-fired flavor.

Ingredients

Scale

8 oz fresh or soaked ho fun noodles
6 oz flank steak or ribeye, thinly sliced
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
2 garlic cloves, minced
1 cup bean sprouts
2 scallions, cut into 2-inch pieces
2 tbsp neutral oil (canola or peanut)

Instructions

Marinate the beef with ½ tbsp soy sauce, sesame oil, and minced garlic for 10–15 minutes.
Heat a carbon steel wok until it starts to smoke, then add 1 tbsp oil.
Stir-fry the marinated beef quickly until browned, then set aside.
Add another tablespoon of oil and toss in the noodles.
Drizzle in the dark soy sauce and oyster sauce along the wok’s edge.
Return the beef to the wok with bean sprouts and scallions.
Toss everything together over high heat until evenly coated and charred.
Serve hot, garnished with more scallions or sesame oil if desired.

Notes

Use fresh ho fun noodles if possible for the best texture. Avoid overcrowding the wok—cook in batches if needed to retain wok hei (charred aroma). Substitute tofu for a vegetarian version.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Chinese, Cantonese

Keywords: ho fun noodles, beef ho fun, stir fry noodles, Cantonese beef stir fry, wide rice noodles