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 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.

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.