This delicious stir-fried Ho Fun (flat rice noodles) features pan-fried tofu and beech mushrooms — a vegan twist that rivals the classic beef version! Best of all, it’s ready in under 30 minutes and the whole family will love it.
When I’m looking for a quick, simple meal, I always reach for a stir-fried dish. This is one of my go-to recipes after a long day. Sometimes I add whatever leftovers I have in the fridge — bell peppers, carrots, or some green veggies — to make it more balanced and colorful.
Just like the traditional version at cha chaan teng (Hong Kong-style restaurants), I didn’t add green veggies to this dish, since we don’t usually mix them into stir-fried noodles in Hong Kong. Vegetables are typically served as a separate side dish. But if you want a one-pan balanced meal, feel free to add some veggies of your choice.
Ho Fun noodles (flat rice noodles) are one of the naturally gluten-free Hong Kong-style noodles, made with white rice flour and water. I prefer fresh Ho Fun noodles from the wet market — they’re softer and more elastic, though they’re coated in oil to prevent sticking and only keep for up to two days. If you can’t find fresh ones, look for the dried version at supermarkets or Asian grocery stores (that’s what I used in the video). Dried Ho Fun noodles are a bit chewier even after cooking, but they use less oil and keep much longer.
