Gluten-Free & Vegan Stir-Fried Flat Rice Noodles (Ho Fan 河粉)
This recipe incorporates flat rice noodles, also known as Ho Fan (河粉) with local veggies from the fresh market and a gluten-free sauce made with 7 easy to get ingredients.
Equipment
- 1 stainless steel frying pan or wok
- 4 small stainless steel bowls
- 1 stainless steel kitchen plate
- 1 Chinese chef knife (cleaver)
Ingredients
Noodles
- 400 grams fresh ho fan (河粉) flat rice noodles available fresh from the market (I got mine from Peel Street Market in Hong Kong). If you're not able to find fresh ones, try getting dehydrated ones that need a quick boil before consuming. Sprinkle some oil over it so it does not stick together when you need to stir-fry it.
Veggies
- 4-5 spongy tofu pieces sliced same width as noodles
- handful mung bean sprouts
- 2-3 baby bok choy pieces cut into quarters and washed thoroughly
Aromatic Veggies
- 1/4 white onion sliced
- 3 cloves garlic sliced
- 3 stalks spring onion green part cut into 2" lengths and the white part sliced into similar width as garlic
- 1/2 inch ginger sliced
- 1 tsp fermented black beans available at Asian grocery stores
Gluten-Free Sauce
- 5 tbsp coconut aminos no added sugar (check the label)
- 1/2 tbsp maple syrup
- 1/2 tbsp rice vinegar no added sugar (check the label)
- 1/2 tsp Tianjin chilli powder
- 1/2 tsp organic mushroom powder
- 1/2 tsp pink Himalayan salt
- Pinch of five-spice powder/white pepper optional
Instructions
- Mix all the sauce ingredients together and set aside
- In a frying pan, add 1 tbsp of sesame oil and let it heat up over medium to high until the oil slides across the pan smoothly
- Add the onions, and sauté with a sprinkle of salt. This enhances the caramelization process.
- Mix in the plate of aromatic veggies (without the green part of the spring onions) and sauté once again until fragrant. Toss the pan back and fourth to even out the temperature.
- Add the bok choy and sauté it until bright green
- Toss in the spongy tofu
- Once the veggies and tofu look bright in colour (but please avoid over-cooking, you don't want it wilted and soggy), add in the fresh flat rice/ho fan noodles bit by bit to ensure the pieces are not stuck together. Don't use a spatula yet!
- When all the rice noodles are in the pan, pour the sauce right over, all around, and shake the pan to let the noodles soak it all in.
- Gently toss the noodles around to ensure all of the veg, tofu and noodles are combined with the sauce.
- Add in the green 2" spring onion slices and give it a final toss before serving!