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Guangdong Wide Rice Noodles (Ho Fun, He Fen for Chow Fun)
$19
Chow Fun Anytime, Anywhere
We source these wide noodles from a rice noodle specialist in Guangdong specifically so we can all make chow fun anytime and anywhere we want.
Cantonese chow fun—fresh wide rice noodles stir-fried over high heat with little more than soy sauce, bean sprouts and, usually, beef—is one of the world's great noodle dishes. But it is hard for most of us to replicate at home because it requires just-made noodles called ho fun. Freshly steamed rice noodles must be eaten the day they're made, as refrigeration turns them into stale bricks that are nearly impossible to use. But just because most of us in the U.S. don't live near a source of freshly made rice noodles does not mean we should have to go without chow fun.
We asked our Sichuan team to try out various brands of dried wide rice noodles sourced directly from Guangdong to find one that could stand in for fresh noodles. Of course fresh is better, but these dried noodles from Meizhiquan are miles better and easier to work with than fresh noodles that have been refrigerated. They will scratch that chow fun itch anytime you have it. They’re also used in soups and cold-dressed noodle dishes.
This is a very large bag of noodles (almost 2.5 pounds), and it will make at least five plates of chow fun or other stir-fried noodles or many bowls of soup noodles. Note that Meizhiquan has changed the packaging, but the noodles are exactly the same as previous packaging shown here.
Craft + Process
These semi-wide, flat noodles are called ho fun, or he fen in Mandarin. They are made by Meizhiquan, a small factory in Shaoguan, a city in northern Guangdong, bordering Hunan. The company was founded in 1988 and makes nothing but fresh and dried noodles, honing its expertise over the decades.
Shiny and semi-transparent, they are made only of rice flour and water according to local traditions and methods that include soaking high-quality rice, grinding it into a slurry, steaming, drying, cutting into strips and then forming into bundles by hand.
How To Use It
There are many methods of preparing rice noodles. Here are the methods recommended by Meizhiquan.
For soups and cold-dressed noodles: Add dry noodles to boiling water and cook, stirring occasionally, for 3-4 minutes. Drain and rinse under cold running water until cooled.
For stir-fries: Soak dry noodles in boiling water from a kettle for 3 minutes, until rehydrated and partially softened, then rinse in cold running water. The noodles are then ready for stir-frying.
Storage
Store in a cool, dark place, protected from moisture.
Ingredients + Nutrition
Size: 1.1 kg (38.8 oz), 16 bundles of roughly 70g each
Ingredients: rice flour, water
Gluten Free
Note that rather than add preservatives to these minimally processed noodles, the artisan makers place a small hole on the front of the bag to prevent mold (see photo). If this worries you, please do not order.
Nutrition Facts Servings: 11
Serv. size: 100g
Amount per serving: Calories 353
Total Fat 0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 0mg (0% DV), Total Carb. 80g (27% DV), Fiber 0g (0% DV), Total Sugars 0g (Incl. 0g Added Sugars, 0% DV), Protein 7g, Vit. D (0% DV), Calcium (0% DV), Iron (0% DV), Potas. (0% DV).
