Stir-Fried Ho Fun or Ho Fan is a savory noodle dish distinguished by the use of thick, flat noodles—usually 3/4 to 1" thick—known as 'ho fun' or 'ho fan.'
Chicken and Prawns HoFun (Flat Rice Noodles)

Hofun Recipe (Ho fan)

The noodles are chewy and soak up flavors effectively. They do break apart easily when cooked, so eating these noodles is more like eating little short, chewy strips, which I enjoy.

Servings: 3

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins


  • 2 litres of water
  • 500 grams of fresh prawns
  • 1/2 chicken
  • vegetable oil
  • 1 noodle (pack fresh flat)
  • chicken (shreds, for garnish, optional)
  • shallots fried (for garnish, optional)


  1. First, make the broth. Peel and thoroughly rinse the prawns. Keep the prawn heads and shells for subsequent use in the broth.

  2. In a stock pot, bring water to a boil. Add the chicken and bring it to a boil before lowering the heat and simmering.

  3. Meanwhile, heat the vegetable oil in a wok and cook the prawn heads and shells until brown. Remove from the wok and stir in the fried prawn heads and shells. Soon after, you'll notice a film of crimson oil forming on top. Cook for about an hour. You can also remove some chicken bits for the chicken slices during this time. Remember to modify the flavour - if the stock is bland, add some chicken stock. If it's not salty enough, season with salt.

  4. Set aside the stock after straining it. Blanch the prawn meat in the stock and, once cool, begin butterflying the prawns. Set aside the blanched spring onion.

  5. Remove the flat noodles and blanch for about 15 seconds in a pot of boiling water. If you're using dry flat noodles, boil them in a pot of hot water for a little longer until they soften (but not too soft).

  6. In a bowl, combine the cooked noodles. Serve with cooked prawns, chicken slices, and spring onion. Pour in the stock. Garnish with fried shallots and serve right away.

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