These homemade ho fun noodles (河粉) are soft, smooth, and slightly chewy, made from rice flour, tapioca starch, water, and oil. Also called ho fan, he fen, or shahe fen, fresh ho fun is commonly used in Cantonese dishes such as beef chow fun, pad see ew, braised beef ho fun noodle soup, and wonton soup.
Making fresh ho fun noodles at home is easier than you may think. The process is similar to making cheung fun: a thin layer of rice flour batter is poured into a pan and steamed until cooked and translucent. The noodle sheet is then lightly oiled and cut into wide strips.
In this recipe, I'll show you how to make ho fun noodles from scratch, including how to achieve the right batter consistency, how long to steam the noodles, and how to keep them soft and smooth so they don't stick or break. I've also included practical tips for making fresh rice noodles at home, so you can successfully prepare ho fun for stir-fries, soups, and other noodle dishes.
Love Asian food? Check out these recipes: snow skin mooncakes, cream buns, pan-fried buns, tomato fish, claypot rice, sesame balls, and Japanese chicken curry.
What Are Ho Fun Noodles?
Ho fun noodles (河粉) are wide, flat rice noodles commonly used in Cantonese cuisine. They are also known as ho fan, he fen, or shahe fen. The name shahe fen comes from Shahe, an area of Guangzhou, China, where these rice noodles originated.
Traditional ho fun noodles are mainly made from rice and water, although some recipes add starch, such as tapioca starch, to give the noodles a softer, slightly chewy, and more elastic texture. Fresh ho fun noodles are typically translucent white, smooth, flat, and about 1 to 2 cm wide.
Because of their mild rice flavor and soft, slippery texture, ho fun noodles pair especially well with savory sauces and flavorful broths. They are commonly used in Cantonese dishes such as beef chow fun and braised beef ho fun noodle soup, as well as other stir-fried and soup noodle dishes throughout East and Southeast Asian cuisines.
What Do Homemade Ho Fun Noodles Taste Like?
Homemade ho fun noodles have a mild rice flavor with a soft, smooth, and slightly chewy texture. Freshly steamed ho fun should be tender and slippery, yet firm enough to hold together when used in stir-fries or noodle soups.
Since ho fun noodles have a mild flavor, they absorb sauces and broths very well. When stir-fried, they soak up savory seasonings while remaining soft and chewy. In soups, the wide rice noodles take on the flavor of the broth without overpowering the other ingredients.
The tapioca starch in this homemade recipe adds a little elasticity and chewiness, while a light coating of oil helps keep the fresh noodle sheets smooth and prevents them from sticking together.
Why You'll Love These Homemade Ho Fun Noodles
- Step-by-step instructions: I'll show you how thin to pour the batter, how long to steam it, and how to prevent the fresh noodles from sticking together.
- Only 4 ingredients: You only need rice flour, tapioca starch, water, and vegetable oil.
- Soft and chewy texture: Tapioca starch gives the fresh rice noodles a slightly elastic texture while keeping them soft and smooth.
- Easy to customize: Cut the noodle sheets wider or narrower depending on how you plan to use them.
- Perfect for stir-fries and soups: Use homemade ho fun for beef chow fun, pad see ew, braised beef noodle soup, wonton noodle soup, and other Asian noodle dishes.
Ho Fun vs. Pad See Ew: What's the Difference?
Ho fun and pad see ew are related, but they are not the same thing. Ho fun (河粉) refers to wide, flat rice noodles commonly used in Cantonese cooking, while pad see ew is a Thai stir-fried noodle dish typically made with wide rice noodles.
In Cantonese cuisine, ho fun noodles are commonly used in dishes such as beef chow fun and braised beef ho fun noodle soup. Pad see ew, on the other hand, is typically stir-fried with dark and light soy sauces, egg, protein, and gai lan (Chinese broccoli). Both can use wide rice noodles, but the seasonings, ingredients, and cooking styles differ.
How to Use Ho Fun Noodles
Fresh ho fun noodles are versatile and can be used in both stir-fries and noodle soups. One of the most popular Cantonese dishes is beef chow fun, where wide rice noodles are stir-fried with beef, bean sprouts, and a savory sauce. You can also use these noodles for Thai-style pad see ew.
Ho fun is also delicious in noodle soups. Try it with braised beef ho fun noodle soup, laksa noodle soup, Vietnamese beef pho, or serve the fresh rice noodles with wontons and broth.
Equipment for Making Homemade Ho Fun Noodles
You don't need any special equipment to make homemade ho fun noodles. A flat, shallow tray or cake pan that fits inside your steamer works well. The batter is poured into the tray in a thin, even layer and steamed to form a smooth rice noodle sheet, similar to the method used for making cheung fun.
If you make fresh rice noodles often, you can also use a cheung fun steamer with flat, wide trays. The larger steaming surface makes it easier to prepare multiple noodle sheets more quickly.
For this homemade ho fun recipe, I use a cheung fun steamer because it is convenient and lets me make the noodle sheets faster. However, a regular steamer with a flat tray or cake pan works just as well.
Ingredients for Homemade Ho Fun Noodles
You only need four simple ingredients to make homemade ho fun noodles:
- Rice flour: The main ingredient that gives ho fun noodles their characteristic rice flavor and soft texture. For the best results, use finely ground rice flour rather than glutinous rice flour.
- Tapioca starch: Adds elasticity and a slightly chewy texture, helping the fresh rice noodles hold together without breaking easily.
- Water: Combines with the rice flour and tapioca starch to create a smooth, pourable batter for steaming.
- Vegetable oil: Helps prevent the steamed noodle sheets from sticking to the tray and to each other. A light coating also helps keep the fresh ho fun smooth and easy to separate.
Substitutions:
Can I Make Ho Fun Noodles Without Tapioca Starch?
Yes, you can make ho fun noodles without tapioca starch. Traditional rice noodles are made primarily from rice flour and water. However, the texture will be different from this recipe. Tapioca starch adds elasticity and a slight chewiness, which helps the homemade ho fun noodles stay soft and flexible without breaking as easily.
If you don't have tapioca starch, cornstarch or potato starch may be used in some rice noodle recipes, but they will not produce exactly the same texture. Different starches absorb water and set differently when steamed, so I don't recommend assuming they can always be substituted at a 1:1 ratio.
For the soft, smooth, and slightly chewy texture intended in this recipe, I recommend using rice flour together with tapioca starch for the best results.
Do not substitute glutinous rice flour for regular rice flour. Despite its name, glutinous rice flour is made from sticky rice and produces a much stickier, chewier texture than the smooth texture of traditional ho fun noodles.
How to Store and Reheat Ho Fun Noodles
How Should I Store Leftover Ho Fun Noodles?
Allow the homemade ho fun noodles to cool before storing them. Lightly coat the noodles with vegetable oil to help prevent them from sticking together and drying out. Place them in an airtight container or a resealable bag and refrigerate for 2 to 3 days.
Refrigerated ho fun noodles will naturally become firmer as they cool. Don't worry if they feel stiff straight from the refrigerator-they will soften again when reheated.
Can I Freeze Ho Fun Noodles?
Yes, you can freeze homemade ho fun noodles, although their texture may change slightly after thawing. The noodles may become a little firmer and less elastic than freshly made ho fun.
For easier storage, divide the noodles into individual portions and lightly coat them with oil to prevent sticking. Place the portions in freezer-safe bags or airtight containers and freeze for up to 2 months.
For the best texture and flavor, I recommend eating ho fun noodles fresh or refrigerated rather than frozen whenever possible.
How Do I Reheat Ho Fun Noodles?
To reheat refrigerated ho fun noodles, place them on a microwave-safe plate and cover them with a damp paper towel. Microwave in short intervals until the noodles are warm, soft, and flexible again.
You can also steam the noodles for a few minutes to restore their soft texture. If you're using the noodles for a stir-fry, add them directly to the pan with a small amount of oil or sauce and gently toss until heated through. Avoid overcooking or stirring them too aggressively because fresh rice noodles can break easily.
For frozen ho fun noodles, thaw them in the refrigerator before reheating. Once thawed, reheat them in the microwave, in a steamer, or by stir-frying until they are soft and warmed through.
Tips for Making Homemade Ho Fun Noodles:
Follow these tips to make homemade ho fun noodles that are soft, smooth, and slightly chewy without sticking or breaking.
Get the batter consistency right
- For this recipe, I use 2 cups rice flour, 1 cup tapioca starch, and 3 cups water, which follows a 1:1 flour-to-water ratio.
- Mix the rice flour, tapioca starch, and water thoroughly until the batter is smooth with no visible lumps.
Stir the batter before pouring each noodle sheet
- The rice flour and starch will naturally settle to the bottom as the batter sits, so stirring before each batch helps keep the texture of every noodle sheet consistent.
Lightly Grease the Tray
- Brush a thin layer of vegetable oil over the tray or pan before adding the batter. This prevents the steamed rice noodle sheet from sticking and makes it much easier to remove without tearing.
- If you're using a nonstick surface, you may need less oil.
Pour a Thin, Even Layer
- Pour just enough batter into the tray to create a thin, even layer about 2 to 3 mm thick. If the layer is too thick, it will take longer to steam and the finished ho fun noodles may be dense rather than soft and tender.
- After pouring in the batter, gently tilt the tray from side to side to spread it evenly across the surface.
Steam Over Boiling Water
- Make sure the water in your steamer is already boiling before adding the tray. Steam each noodle sheet for about 3 minutes, or until it is fully cooked and translucent.
- The exact steaming time may vary slightly depending on the thickness of the noodle sheet and the strength of your steamer.
Let the Noodle Sheet Cool Slightly
- After steaming, let the noodle sheet cool for about 1 to 2 minutes before removing it from the tray. This makes it easier to handle and helps prevent the soft noodle sheet from tearing.
Brush Each Sheet With Oil
- Lightly brush the surface of each cooked noodle sheet with vegetable oil. This is especially important when stacking the sheets, as the oil helps prevent them from sticking together.
Cut the Ho Fun Into Wide Noodles
- Transfer the cooled noodle sheets to a clean surface. Make sure each sheet is lightly coated with oil before stacking.
- Using a sharp knife, cut the sheets into strips about 1-2 cm wide, or adjust the width depending on how you plan to use the noodles. Gently separate the strips after cutting to prevent them from sticking together.
Keep the Noodles From Drying Out
- Fresh ho fun noodles can dry out quickly. Keep the finished noodles lightly coated with oil and covered while you continue steaming the remaining batches.
- For the best soft and smooth texture, use the homemade ho fun noodles as soon as possible after making them.
Troubleshooting Homemade Ho Fun Noodles
Making fresh rice noodles is simple once you get the technique right, but small differences in batter thickness, steaming time, and handling can affect the final texture. Here are some common problems when making homemade ho fun noodles and how to fix them.
Why Are My Ho Fun Noodles Grainy or Starchy?
If your ho fun noodles taste grainy or starchy instead of soft and smooth, they may be undercooked. Make sure the water is boiling before placing the tray in the steamer, and steam the noodle sheet until fully cooked and translucent.
Also, avoid making the batter layer too thick. A thicker noodle sheet takes longer to cook through and may remain starchy in the center.
Why Are My Ho Fun Noodles Breaking or Tearing?
Ho fun noodles can break if the noodle sheets are too thin, undercooked, or handled while they are still very hot. Pour the batter into an even layer about 2 to 3 mm thick and steam it until completely cooked.
After steaming, allow the noodle sheet to cool for 1 to 2 minutes before gently removing it from the tray. The tapioca starch in this recipe also helps give the noodles elasticity, making them easier to handle.
Why Are My Ho Fun Noodles Sticking Together?
Fresh rice noodles naturally become sticky when stacked. Lightly brush each cooked noodle sheet with vegetable oil before placing another sheet on top. After cutting the sheets into noodles, gently separate the strips and keep them lightly coated with oil until you're ready to use them.
Why Are My Ho Fun Noodles Too Thick or Dense?
Using too much batter is usually the reason homemade ho fun noodles turn out thick or dense. Pour only enough batter to cover the tray in a thin, even layer, about 2 to 3 mm thick.
Gently tilt the tray immediately after pouring the batter so it spreads evenly across the entire surface.
Why Is My Ho Fun Batter Separating?
It is normal for the rice flour and tapioca starch to settle at the bottom of the bowl while the batter sits. Stir the batter thoroughly before pouring each noodle sheet to redistribute the flour and starch.
Skipping this step can cause some noodle sheets to have a different texture or thickness than others.
Why Are My Ho Fun Noodles Dry or Hard?
Fresh ho fun noodles can dry out when exposed to air for too long. Lightly coat the finished noodles with oil and keep them covered while you finish steaming the remaining batches.
For the softest and smoothest texture, homemade ho fun noodles are best enjoyed fresh. If they become firm after refrigeration, gently reheat them to soften the noodles before serving.
Frequently Asked Questions About Ho Fun Noodles:
Yes, traditional ho fun noodles are typically gluten-free because they are primarily made from rice flour and water. This homemade ho fun recipe also uses tapioca starch, which is naturally gluten-free.
If you buy fresh or packaged ho fun noodles, always check the ingredient label because ingredients and manufacturing methods can vary. If you need to avoid gluten, also make sure the sauces and seasonings you serve with the noodles are gluten-free.
Yes. You can make homemade ho fun noodles in advance and refrigerate them. Lightly coat the noodles with vegetable oil and keep them covered in an airtight container to prevent them from sticking together or drying out.
For the best soft and smooth texture, however, I recommend using fresh ho fun noodles as soon as possible after making them.
Each homemade ho fun noodle sheet takes about 3 minutes to steam once the steamer water is boiling. The exact cooking time can vary depending on the thickness of the batter and the strength of your steamer.
The noodle sheet is ready when it is fully cooked and translucent.
No. Homemade ho fun noodles are already cooked during steaming, so you don't need to boil them again before using them.
You can add the fresh noodles directly to stir-fries or warm them in noodle soups. Handle them gently because freshly made rice noodles are soft and can break if stirred too vigorously.
Separate the ho fun noodles before adding them to the wok or pan and handle them gently while cooking. Avoid constantly stirring or tossing the noodles because this can cause the soft rice noodles to break.
Use chopsticks or a spatula to gently lift and turn the noodles, allowing the sauce to coat them without excessive stirring. Adding the noodles toward the end of cooking can also help prevent overcooking.
how to make homemade ho fun noodles:
Flour mixture:
1. Put 2 cups of rice flour into the bowl.
2. Add 1 cup of tapioca starch.
3. After that, add 3 cups of water.
4. Mix it well and make sure there are no lumps.
Boiling water:
5. Pour 8 cups of water into a steamer and cover the top lid. Turn on the fire to high and wait until the water is boiling. (In this homemade ho fun noodles recipe, I used a cheung fun steamer which can make more noodle sheets.)
Grease the tray:
6. Brush a thin layer of vegetable oil in the tray.
Pouring the mixture:
7. After, pour ½ cup of flour mixture from step 4 on the tray. Make sure to stir and mix the flour mixture well each time before scooping and pouring it onto the tray. (If your tray is smaller, pour less flour mixture. Just enough to cover the tray flat area.) Move and tilt the tray a little to make sure the mixture is well covered.
Steaming:
8. When the water is boiling, put the flour mixture into the steamer. Steam it for 3 minutes on high fire.
9. Once the noodle sheet turns translucent, take it out and brush a thin layer of vegetable oil on the noodle sheet.
10. Let it cool off a little bit before scraping it out and folding it in half.
11. Brush a thin layer of vegetable oil on top of the noodle sheet to prevent sticking.
12. Repeat steps 6-11 and finish the rest of the flour mixture. Stack the noodle sheets on the chopping board. ( Make sure each layer is brushed with oil.) You can make 8 noodle sheets. If you want to make less, you can half the recipe.
Cutting ho fun noodles:
13. Cut the noodle sheets 1-2 cm wide.
14. Lastly, separate each noodle if you are planning to stir fry.
Enjoy this simple and easy homemade ho fun noodles recipe! Also, check out these steamed meatballs, udon stir-fry, salmon sushi cups, japchae (Korean glass noodles), pad Thai, and Cookie Monster ice cream recipes.
More Rice Noodle Recipes You'll Love
If you enjoyed making fresh ho fun noodles from scratch, try these other rice noodle and Cantonese noodle recipes:
- Beef Chow Fun - A classic Cantonese stir-fry made with wide ho fun noodles, tender beef, bean sprouts, and savory soy sauce.
- Braised Beef Ho Fun Noodle Soup - Fresh ho fun noodles served in a flavorful broth with tender braised beef and daikon.
- Cheung Fun (Rice Noodle Rolls) - Soft and smooth steamed rice noodle rolls made using a similar steaming technique.
- Homemade Rice Noodles - Another way to make fresh rice noodles at home using rice flour and tapioca flour.
Subscribe to Oh My Food Recipes to get our new recipes delivered straight to your inbox! Follow along on Facebook, Pinterest, and Instagram for all the latest updates.
Homemade Ho Fun Noodles
Equipment
- 1 Steamer or cheung fun steamer
Video
Ingredients
Flour mixture:
- 2 cups Rice flour
- 1 cup Tapioca starch
- 3 cups Water
Brushing:
- 3 tablespoons Vegetable oil
*You can half the recipe if you want to make less. This recipe can make 8 noodle sheets.
Instructions
- Put 2 cups of rice flour into the bowl
- Add 1 cup of tapioca starch.
- After that, add 3 cups of water.
- Mix it well and make sure there are no lumps.
- Pour 8 cups of water into a steamer and cover the top lid. Turn on the fire to high and wait until water is boiling. (In this homemade ho fun noodles recipe, I used a cheung fun steamer which can make more noodle sheets.)
- Brush a thin layer of vegetable oil in the tray.
- After, pour ½ cup of flour mixture from step 4 on the tray. Make sure to stir and mix the flour mixture well each time before scooping and pouring it onto the tray. (If your tray is smaller, pour less flour mixture. Just enough to cover the tray flat area.) Move and tilt the tray a little to make sure the mixture is well covered.
- When the water is boiling, put the flour mixture into the steamer. Steam it for 3 minutes on high fire.
- Once the noodle sheet turns translucent, take it out and brush a thin layer of vegetable oil on the noodle sheet.
- Let it cool off a little bit before scraping it out and folding it into half.
- Brush a thin layer of vegetable oil on top of the noodle sheet to prevent sticking.
- Repeat steps 6-11 and finish the rest of the flour mixture. Stack the noodle sheets on the chopping board. ( Make sure each layer is brushed with oil.) You can make 8 noodle sheets. If you want to make less, you can half the recipe.
- Cut the noodle sheets 1-2 cm wide.
- Lastly, separate each noodle if you are planning to stir fry.
Notes
Tips for Making Homemade Ho Fun Noodles:
Follow these tips to make homemade ho fun noodles that are soft, smooth, and slightly chewy without sticking or breaking.
Get the batter consistency right
- For this recipe, I use 2 cups rice flour, 1 cup tapioca starch, and 3 cups water, which follows a 1:1 flour-to-water ratio.
- Mix the rice flour, tapioca starch, and water thoroughly until the batter is smooth with no visible lumps.
Stir the batter before pouring each noodle sheet
- The rice flour and starch will naturally settle to the bottom as the batter sits, so stirring before each batch helps keep the texture of every noodle sheet consistent.
Lightly Grease the Tray
- Brush a thin layer of vegetable oil over the tray or pan before adding the batter. This prevents the steamed rice noodle sheet from sticking and makes it much easier to remove without tearing.
- If you're using a nonstick surface, you may need less oil.
Pour a Thin, Even Layer
- Pour just enough batter into the tray to create a thin, even layer about 2 to 3 mm thick. If the layer is too thick, it will take longer to steam and the finished ho fun noodles may be dense rather than soft and tender.
- After pouring in the batter, gently tilt the tray from side to side to spread it evenly across the surface.
Steam Over Boiling Water
- Make sure the water in your steamer is already boiling before adding the tray. Steam each noodle sheet for about 3 minutes, or until it is fully cooked and translucent.
- The exact steaming time may vary slightly depending on the thickness of the noodle sheet and the strength of your steamer.
Let the Noodle Sheet Cool Slightly
- After steaming, let the noodle sheet cool for about 1 to 2 minutes before removing it from the tray. This makes it easier to handle and helps prevent the soft noodle sheet from tearing.
Brush Each Sheet With Oil
- Lightly brush the surface of each cooked noodle sheet with vegetable oil. This is especially important when stacking the sheets, as the oil helps prevent them from sticking together.
Cut the Ho Fun Into Wide Noodles
- Transfer the cooled noodle sheets to a clean surface. Make sure each sheet is lightly coated with oil before stacking.
- Using a sharp knife, cut the sheets into strips about 1-2 cm wide, or adjust the width depending on how you plan to use the noodles. Gently separate the strips after cutting to prevent them from sticking together.
Keep the Noodles From Drying Out
- Fresh ho fun noodles can dry out quickly. Keep the finished noodles lightly coated with oil and covered while you continue steaming the remaining batches.
- For the best soft and smooth texture, use the homemade ho fun noodles as soon as possible after making them.
Alan says
What went wrong? My noodles tasted grainy and starchy. Not glossy and slippery. I didn't use a steamer. I placed a pyrex disk above boiling water in saucepan and covered with lid. I may not have used enough water and made noodles too thick? I cooked 5 minutes. The noodles looked great but mouth feel and taste not so great. Can you make suggestions for me!
Tracy O. says
It sounds like the noodles may have been a little too thick and slightly undercooked, which can cause a grainy, starchy texture instead of the smooth, slippery texture that ho fun noodles should have.
Also, I recommend using a metal tray instead of a glass Pyrex dish. Metal heats up and conducts steam much better, so the rice batter cooks more evenly. Glass usually takes longer to heat and can prevent the noodles from cooking through properly, especially in the center.
A few suggestions for next time:
โข Use a shallow metal tray or cake pan instead of glass.
โข Make the noodle layer thinner for a softer texture.
โข Keep the water at a strong steady boil so there is enough steam the entire time.
โข Stir the batter very well before every pour because the rice flour settles quickly.
โข Steam a little longer if needed until the noodles are fully cooked and glossy.
โข Brush a little oil on the noodles after cooking to help create that smooth Cantonese-style texture.
The good news is that your noodles already looked great, so you are very close! Usually, small adjustments to the steaming setup and noodle thickness make a huge difference.
Tracy O. says
Love fresh make ho fun!