“Dry-fried” doesn’t mean the ingredients are cooked without liquid or oil; it’s just a term that differ­entiates this version of beef ho fun (rice noodles with beef) from another that is ...

The flat and wide variety of these noodles, known as ho fun, can be tossed straight into your wok and heated through as they are. However, if your fridge-cold fresh noodles have stuck together in ...

Hor fun noodles are a wide type of Chinese rice noodle – they are cooked in a very hot wok to give a slightly smoky flavour. To make the beef, place the meat in the freezer for 1½ hours ...

Lai fun are a short and thick rice noodle often used in soups. Ho fun (or he fun) are very wide and flat rice noodles often stir-fried with soy sauce or used in soups.

smoky hor fun (rice noodles). Cheung fun are a specialty of Guangzhou province, the home of Cantonese cuisine. In Melbourne, that mostly means delicate steamed and wokked dishes at neighbourhood ...