Hofan is basically a Chinese stir-fried flat rice noodle dish. What makes it distinct is the use of thick, flat noodles—usually around 3/4 to 1” thick. The noodles are chewy and absorb flavours really well. They do tend to easily break apart when cooking so eating these noodles are more like eating little short, chewy strips which I personally enjoy.
I grew up eating hofan from a local Chinese restaurant and they’d use freshly made rice noodles, which really made all the difference. They’d offer beef, chicken, and seafood hofan but ever since I went vegan they’ve been kind enough to make me an all-veggie vegan one. It’s been over 5 months since I’ve had hofan from them (which is probably a record) and I was badly craving some (since they sadly haven’t had any fresh rice noodles from their supplier) so decided to give it a go and make some fresh rice noodles myself.
See how to make rice noodles here:
My dad approved so I guess that says a lot because he can be the biggest critic when it comes to Chinese food.
Check out my video below on how I made the hofan:
Using fresh rice noodles makes a whole not of difference because they're really chewy and satisfying, but you can also opt to use dry rice noodles for this recipe and find ones that are around 10-15mm thick. Remember to just soak them in boiling hot water until pliable!
I made half of the rice noodle recipe for this hofan and the other for the chili oil with fermented black bean noodles.
I'll share both noodle recipes below if you'd like to give them a try!
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Tofu and Mushroom Hofan (Stir-Fried Flat Rice Noodles)
Serves 2-3
Prep Time: 10 minutes
Cook Time: 15 minutes
Recipe video:
Ingredients
500g fresh homemade rice noodles or sub dry wide rice noodles (see notes)*
Sesame oil or neutral oil, for cooking
Tofu, Mushrooms, and Veggies (totally up to you, feel free to use what you have)
200g block extra firm tofu, drained and sliced into strips
150g fresh mushrooms of choice (I used oyster mushrooms), sliced
1/2 small red bell pepper, sliced
Handful of chinese chives, sliced
1 onion, sliced
Other suggested veggies
Carrots
Sliced cabbage
Mung bean sprouts
Seasoning
2 tbsp soy sauce, or to taste
1 tbsp vegetarian stir-fry sauce or veg ‘oyster’ sauce
1 tsp homemade chili garlic sauce or other chili sauce of choice, add more or less for spice
1 1/2 tsp dark soy sauce, optional for colour
*Note:
You can also opt to use other noodles of choice. If using dry rice noodles, soak them in boiling hot water until pliable before stir-frying them. I don't recommend boiling them because they'll overcook after you stir-fry them if they're already cooked from boiling.
Steps
Heat a large pan or wok. Once hot, add in some oil. Pan fry the tofu strips until lightly golden brown, around 3-4 minutes. Move the tofu to the side of the pan. Add in more oil and sauté the bell peppers and mushroomsms (or other veggies/mushrooms you’re using) until cooked through. Move them to the side of the pan as well. Add in the onion and sauté until translucent. Mix everything together and season with some soy sauce.
Add in the rice noodles and season with soy sauce, stir-fry/vegetarian oyster sauce, and dark soy sauce (if using). Carefully mix everything together and leave to cook for a few more minutes. Add in the chives and beansprouts (if using). Mix. Adjust according to desired taste. Turn off heat.
Serve and enjoy while hot!
Chili Oil and Fermented Black Bean Rice Noodles
Serves 2-3
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients
500g fresh rice noodles or sub dry wide rice noodles (see notes)*
2 tbsp neutral oil
1/2 to 1 tsp gochugaru or other chili powder, adjust according to desired heat
1 tsp chili garlic sauce (homemade recipe here)
1 tbsp fermented black beans
1-2 tbsp soy sauce, or to taste
Chopped green onions or scallions, for topping
*Note:
You can also opt to use other noodles of choice. If using dry rice noodles, soak them in boiling hot water until pliable before stir-frying them. I don't recommend boiling them because they'll overcook after you stir-fry them if they're already cooked from boiling.
Steps
Separate the rice noodles or run through some warm water if using refrigerated noodles that have stuck together. Set aside.
Heat a large pan or wok over medium high. Add in the oil and chili powder. Mix well. Add in chili garlic oil or other chili sauce of choice and fermented black beans. Cook for 2-3 minutes until the whole chili oil mixture is will incorporated.
Add in the rice noodles. Carefully mix into the chili oil mixture. Season with some soy sauce and mix. Cook for 3-4 minutes and then garnish with some green onions and scallions, if desired, Enjoy while hot!
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