Homemade Ho Fun Noodles

Making from scratch homemade ho fun noodles are delicious and simple to make in your kitchen.

Course Noodles

Cuisine Asian, Chinese

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 483kcal

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 no lumps.
Pour 8 cups of water into a steamer and cover the top lid. Turn on the fire 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 the mixture on 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 bit to make sure the mixture is well covered on the tray.
When the water is boiling, put the flour mixture into the steamer. Steam it for 3 minutes at 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.

Ratio of flour and water is 1:1. In this homemade ho fun noodles recipe, I used 2 cups of rice flour, 1 cup of tapioca starch and 3 cups of water. You can half the recipe if you prefer to make a smaller portion.

Lightly grease the tray or pan with vegetable oil to prevent the noodle sheets from sticking. If you are using a non-stick surface like silicone, you can use less oil.

Pour just enough batter into the tray to create a thin, even layer about 2-3 mm thick. Thicker layers will take longer to cook and the noodles are too dense.

When you pour the batter into the tray, try to tilt the tray slightly and move the batter to ensure the batter spreads evenly across the surface.

Place the tray into a steamer with the water boiling. Steam the noodle sheets for about 3 minutes or until they turn translucent.

Allow the noodle sheets to cool slightly for 1-2 minutes before removing them from the tray because it makes it easier to peel them off without tearing.

While waiting for cooling off, brush a layer of vegetable oil on the noodle sheet. This can prevent noodles sticking together when you stack and cut them.

Transfer the noodle sheet to a clean surface and repeat to finish the rest of the noodle sheets, each layer brush with vegetable oil. Then, use a sharp knif slice the sheet into wide strips, usually 1-2 cm wide.

Ho fun noodles can dry out quickly. Brush a layer of oil and keep them covered with plastic wrap or a wet paper towel as you work through steaming and cutting batches.