Cookbook:Ho Fun
| Ho Fun | |
|---|---|
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| Category | Noodles |
Cookbook | Recipes | Ingredients
Ho fun, also called he fen, chow fun, shahe fen, kway teow, and other variants, are wide flat rice noodles originating in southern Chinese cuisine.
Characteristics[edit | edit source]
Ho fun are flat and wide, and though the exact width varies, it can reach up to 2 inches. They are made by mixing a dough from rice flour, salt, oil, and water, before steaming, rolling out, and cutting into ribbons. The noodles have a slippery and chewy texture, and they absorb the flavors they are cooked with. Sitting for too long in hot liquid will cause them to soften and disintegrate.
Procurement and storage[edit | edit source]
Ho fun noodles are often sold fresh, wrapped in plastic. They should be kept away from air, as this will cause them to dry out and become brittle.
Use[edit | edit source]
The noodles are typically very briefly boiled or steamed before use. They are then often used in stir-fried noodle dishes like chow fun and in some soups.
External links[edit | edit source]
- https://www.seriouseats.com/asian-noodle-shopping-guide#toc-rice-noodles
- https://www.thrillist.com/eat/nation/chinese-noodle-types-explained
- https://dbpedia.org/page/Shahe_fen
- https://www.sbs.com.au/food/article/2016/07/28/know-your-noodle-ultimate-guide-asian-noodles
- https://theculturetrip.com/asia/china/articles/a-guide-to-chinese-noodles-ho-fan/
- https://www.tasteatlas.com/shahe-fen