These wide rice noodles — also called ho fun — are springy, slippery and a little chewy and, perhaps most important, they absorb sauces so beautifully they end up becoming integral to the dish.
These wide rice noodles — also called ho fun — are springy, slippery and a little chewy and, perhaps most important, they absorb sauces so beautifully they end up becoming integral to the dish in a way that doesn’t seem to happen with a lot of other noodles. I overindulge anytime noodles are involved, but with Chinese chow fun dishes , the amount I consume is the amount that’s in front of me.
I bought plenty of extra noodles while shopping for the dish, and I’m so glad I did, because I’ve made Maggie’s take on chow fun a few more times since. Perhaps even better, I’ve gotten comfortable enough cooking them that I’ve thrown them into my off-the-cuff, clean-out-the-fridge stir-fries, too. Each time, they’ve made what was old taste like a favorite, hands down.
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