I’m not really sure about the spelling of the dish. Hofan? Hofun? Ho fun? The dish itself is beef chow fun but most Chinese restaurants simply list it in the menu as beef hofan or beef hofun.
Whatever, really. Everyone who frequents Chinese restaurants know what it is. And this is not a recipe post because my recipe has not changed. It’s the same as the beef hofan recipe in the archive.
What’s different is the noodles. Ho fun noodles, the kind that go into this dish, are often hand made. I have not reached that skill level yet, I hope to someday but, until that time comes, I have to rely on store-bought noodles. In the past, that meant dried noodles that I cooked according to package directions. Not anymore. Speedy discovered vaccum-packed wide rice noodles at the newly-opened Robinson’s Supermarket here in Antipolo.
Not a word of English in the packaging so I can’t tell if it’s Japanese, Chinese or Korean. I can tell you, however, that they are so good — as good as they hand made stuff they serve in Chinese restaurants.
What’s inside the package?
Three packets of noodles. Each packet serves one person with a rather large appetite. I use two packets to serve three people.
How are the noodles prepared?
First, I rinse them. Then, I drop them in briskly boiling water and refresh them for a minute. Then, to make sure they don’t get soggy, I dump them in iced water before straining them.
Then, I toss them with my beef. And then we enjoy the best beef ho fun ever.
Get the recipe for beef ho fun.