Mushroom Ho Fun Noodles is a fast and comforting vegan stir-fry that brings bold flavours with minimal effort. Made using broad, silky rice noodles, this Cantonese-style dish cooks quickly, making it ideal for busy evenings. The wide noodles absorb sauces beautifully, giving every bite a rich and satisfying taste.
What makes this recipe stands out is its flexibility. While mushrooms add a hearty texture and earthy flavour, you can easily swap them with any vegetables or protein of your choice. It’s a great option when you want something homemade without spending too much time in the kitchen.
With just a few steps and simple ingredients, this dish comes together effortlessly and delivers a restaurant-style experience at home. Perfect for anyone craving a quick, wholesome meal, it’s a go-to recipe that you can adapt based on what you have on hand.
Ho Fun or Ho Fan Noodles?
Ho fun, also known as ho fun, refers to soft, broad rice noodles known for their smooth texture and ability to absorb flavours well. Originating from Southern China, these noodles are a staple in many stir-fried dishes, often paired with meats or seafood in restaurants. For those following a plant-based diet, vegetable versions are a great alternative. When fresh noodles aren’t available, feel free to use dried noodles.
Ho Fun or Ho fan noodles are broad, silky rice noodles prized for their soft yet slightly chewy texture. Made from rice flour, they absorb sauces beautifully without becoming heavy, widely used in Cantonese-style cooking, they’re often tossed in hot woks with vegetables or added to comforting broths. Their smooth surface and flexibility make them ideal for quick cooking, allowing them to pick up rich flavours while maintaining a light, satisfying bite.
Ingredients needed for Mushroom Ho Fun Noodles:
Noodles: Wide, flat rice noodles are essential for this dish, commonly known as ho fun or chow fun. Both dried and fresh varieties work well-just follow package instructions for proper preparation before cooking.
Onion: Red onions bring a slightly sharper flavour, but yellow onion are a good alternative if you prefer a milder taste.
Mushrooms: This recipe is flexible when it comes to mushrooms. You can use button, cremini, shiitake or portobello- each adds its own depth and texture.
Vegetables: Traditional versions often include chives, but bok choy adds freshness and crunch. Green onion or even a handful of spinach can be used for variation.
Vinegar: Rice vinegar lends a subtle tang, though standard white vinegar can be sued in a pinch without drastically changing the flavour.
Brown Sugar: Brown sugar adds a hint of caramel richness. If unavailable, palm sugar or plain white sugar can easily replace it.
Sauce: Oyster sauce, light soy sauce and dark soy sauce can also be used for stir-fry.
Oil: Neutral oil like vegetable oil work best, but canola or peanut oil are equally suitable for stir-frying.
Chili Oil: This condiment enhances the dish with heat and aroma. Store-bought varieties work well, but for a deeper, more robust and spicy kick make our own Homemade Chili Oil.
Serving Suggestions:
These Mushroom Ho Fun noodles are hearty enough to be enjoyed on their own, thanks to their rich umami flavour and satisfying texture. They make an excellent quick meal when you want something simple yet delicious without extra accompaniments.
If you’d like to build a more elaborated spread, consider adding light and refreshing sides to balance the dish. A crisp Asian-style salad with tangy dressing works beautifully, offering contrast to the savory noodles.
You can also pair the noodles with a warm bowl of soup for a comforting combination. Clear broths or mildly spiced soups complement the dish without overpowering its flavours. For something more indulgent, serve alongside popular appetizers like spring rolls or prawn toast. Stir-fried vegetable dishes or tofu-based sides also enhance the overall meal, adding variety in taste and texture.
When hosting or serving guests, these noodles can act as the main course, with small starters or sides rounding out the meal. Whether kept simple or dressed up with extras, they remain a versatile and crowd-pleasing option.
Storage Tips:
Refrigeration: Let the noodles cool completely before packing them into a sealed container. Refrigerate the noodles, they stay good for a few days.
Freezing: For longer storage, keep them in the freezer for a couple of months.
Reheat: Reheat after thawing, using a microwave or tossing them quickly in a hot pan. If they seem dry after chilling, sprinkle a little water while warming to bring back their texture.
Pro Tips:
Use garlic chives for a more authentic taste or opt for spring onions for a milder flavour.
Slightly undercook the rice noodles so they finish perfectly during stir-frying without turning soft or breaking.
Slightly undercook the rice noodles so they finish perfectly during stir-frying without turning soft or breaking.
Add vegetables like capsicum, beans, carrots or greens for extra crunch and colour.
Include tofu for a satisfying protein boost.
Cook on high heat to maintain texture and develop a light smoky flavour.
Use a large wok or pan to prevent overcrowding and avoid sogginess.
Enhance flavour by using chili-infused oil or adding a splash of your preferred sauce.
Ingredients
For the Noodles:
200 gm Wide Rice Noodles, soaked
250 gm Button Mushrooms, cleaned
2 tbsp Vegetable Oil
Salt to taste
2 tbsp Red Chili Oil
1 no. Red Onion, sliced
1 tbsp Garlic, finely chopped
1 tbsp Ginger, finely chopped
1 no. Bok Choy, halved lengthways
2 tsp Black Pepper powder
1/2 cup Chives, sliced
For the Sauce:
2 tbsp Light Soy Sauce
1 tbsp Corn Flour
1/2 tbsp Dark Soy Sauce
2 tbsp Oyster Sauce
1 tsp Brown Sugar
1 tbsp Rice Vinegar
Preparation
- Step 1: In a bowl, combine light soy sauce, corn flour, dark soy sauce, oyster sauce, brown sugar and rice vinegar, stir to combine properly. Set aside.
- Step 2: Bring a large pot of water to a boil. Then add the noodles and cook till al dente, drain and rinse thoroughly in cool water.
- Step 3: Slice the button mushrooms and keep aside. Heat oil in a wok and add the sliced mushrooms, black pepper powder and 1 tsp salt. Fry them until golden. Set aside.
- Step 4: Heat chili oil in a wok over high heat until smoking. Add sliced onion, chopped garlic and chopped garlic and stir fry for 30 seconds.
- Step 5: Add bok choy and sauté for 1-2 minutes. Add the cooked noodles, fried mushrooms and black pepper powder. Drizzle the sauce mixture around the edges as you begin to toss the noodles and vegetables together.
- Step 6: Add in the chives and sauté for few more minutes. Turn off the heat.
- Step 7: Serve hot and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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