Beef Ho Fun Noodles

by Zarina
Beef Ho Fun Noodles

If there were only one type of noodle dish I could eat for the rest of my life, it would be beef ho fun, a Cantonese favourite made with wide flat rice noodles, spring onions, ginger and bean sprouts.  It’s a pretty easy and quick dish to make at home if you can get a hold of fresh ho fun noodles from your Asian supermarket.  You could use any thinly sliced beef in this recipe. A sirloin or rump would work well. I used frozen thinly sliced Freshasia beef from the Asian supermarket.

This recipe is adapted from one I found a long time ago from a newspaper or magazine cutting… I can’t say it’s entirely my own recipe, but it has been tweaked and re-written and become a family favourite over the years! ❤️

I served these noods with some gorgeous stir-fried chilli and garlic greens and frozen dumplings from Freshasia… simply divine!

Beef Ho Fun Noodles

Beef Ho Fun Noodles

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 800g Ho Fun Noodles - I used Way-On Brand
  • 6 tsp dark soya sauce
  • 2 tbsp Kecap Manis (Indonesian dark soy sauce)
  • 2 tsp Granulated sugar
  • 4 slices of peeled ginger
  • 400g Thin sliced beef, I used @freshasia_official
  • 3 tsp light soy sauce
  • 3 tsp Rice wine
  • 1 tsp Sugar
  • 1/2 tsp ground white pepper
  • 2 tsp Oyster sauce
  • 1 tsp Sesame oil
  • 4 tsp Cornflour
  • 1 Onion thinly sliced
  • 12 Spring onions, sliced 3cm long
  • 15 Chinese garlic chives, sliced 3cm long
  • 100g Bean sprouts
  • Cooking oil


  1. If the noodles need softening, then submerge the bag into hot water for a few minutes, then separate them into a bowl
  2. In another bowl, mix the dark soya sauce, kecap manis and sugar. Pour this mix over the rice noodles and mix well.
  3. Remove the noodles onto a flat tray to dry out a little but save the remaining liquid in the bowl.
  4. In another bowl, add the beef slices and the light soya sauce, rice wine, sugar, white pepper, oyster sauce, sesame oil and cornflour.
  5. Heat a large wok over high heat and add 1 tbsp of oil, swirl the oil in the wok and when hot, add the onion, stir fry about 30 seconds before adding the spring onions and chives for another 30 seconds, remove into a bowl immediately, leaving the oil remaining in the wok.
  6. Heat the wok again over high heat with another 1 tbsp oil and stir fry the ginger for 20 seconds. Add the marinated beef to the wok and stir fry again for a few minutes until the beef cooks through; remove the beef to a plate.
  7. Heat the wok again on high heat with about 2 tbsp oil and swirl the oil around the wok, once smoking. Add the noodles and stir gently so they are coated with oil, then spread them to the sides of the wok, so they heat evenly, leave them to heat up for about 20 seconds.
  8. Mix the noodles well and repeat this process once more
  9. Stir the noodles, then push them to the centre of the wok and add the vegetables and beef. Mix well
  10. Pour the remaining marinade liquid into the wok, then add the bean sprouts and stir well
  11. Taste and adjust the seasoning as desired with more soya sauce or a little salt
  12. Place noodles into a platter and serve immediately with your favourite chilli sauce accompaniment
  13. Serve with stir-fried green veggies and enjoy!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

1 comment

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