Hor fun, also known as “shahe fen” or “chow fun” depending on the transliteration and where they are served, are Chinese rice noodles predominantly used in Cantonese cuisine. However, they are currently found in other Southeast Asian cuisines. Noodles are prepared by mixing rice flour with water, salt and edible oil and then cutting the resulting dough into wide, thin strips, similar to large noodles.
Ingredients for 4 portions
- Beef tenderloin, thinly sliced opposite the fiber 400 g
- Spring onions, cut into segments 60 g
- Hor fun, opened and unpacked 600 g
- Soybean sprouts, rinsed and drained 200 g
- Garlic, chopped 15 g
- Oyster sauce 40 g
- Shaoxing wine 30 g
- Sesame oil 10 g
- Yellow onions, sliced 140 g
- Clear soy sauce 80 g
- Dark soy sauce 50 g
- Ginger, peeled and sliced 15 g
- Ground white pepper 3 g
- Maizena 30 g
- Peanut oil 40 g
Preparation
Prepare the dressing and marinade by mixing all the wet ingredients in a bowl. Mix thoroughly and pour one-third of the mixture into a smaller bowl to be used for the marinade. Set aside the other two-thirds of the mixture, which you will use for the sauce.
Marinate the beef in one-third of the mixture. Add the cornstarch and white pepper and mix thoroughly.Let it sit for 30 minutes and set aside.
Heat a skillet or wok over high heat, add half of the peanut oil, and when hot, brown the beef slices for 2 minutes. Remove the meat from the pan and set aside.
In the same skillet, heat the remaining oil over high heat and sauté the garlic, ginger, and onions for 2 minutes, allowing all their fragrance to be released.
Add the noodles and sauce and quickly saute for 2 minutes.
Throw the beef, sprouts and spring onions into the pan. Continue sauteing for another 2 minutes, until the spring onions have softened.
You can prepare this recipe in smaller or larger quantities and cook them in several batches.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.