Ho fun wide rice noodles, or Guangzhou Shahe fen, is a noodle that is said to have originated in the town of Shahe, now a subdistrict of the city of Guangzhou, China. (Hinsbergh) It is a wide, flat noodle that is cut into shape (qiefen.) The most common methods of cooking hor fun are in soup or stir fried. King prawns coupled with delicious rice noodles are amazing and delicious. For extra flavour, brown the king prawns a little before you cook the dish, it makes such a huge difference.
- 3-4 tbsp vegetable oil for cooking overall
- 150g dry rice noodles (this makes approx 300g cooked rice noodles)
- 10-12 king prawns
- 4 mushrooms, sliced
- 100g beansprouts
- 2 spring onions, cut into chunks
- ½ tsp salt
- 2 tbsp soy sauce, or to taste
- Cook the rice noodles according to the packet (boil for about 7 minutes). Drain and set aside to cool before cooking.
- Wash and drain the beansprouts. Cut the spring onions into 1 inch slices. Slice the mushrooms.
- Heat 1 tbsp vegetable oil in wok on high heat until hot.
- Place the king prawns onto wok and fry for 2 minutes in total. Don't turn them until they are browned on one side. Set king prawns aside in a bowl.
- Using same wok, add 1 tbsp oil on high heat until hot. Fry mushrooms and beansprouts for 1 minute. Add noodles and fry for 2 minutes shaking to loosen the noodles as they cook.
- Add the salt, soy sauce and spring onions to the wok and stir. Add the king prawns and fry for final 2 minutes. Serve.