To start things off, I grabbed something randomly ou of the massive pile of samples I have here. These are ho fan rice noodles – thin and flat. Wikipedia had this to say –
Shahe fen is believed to have originated in the town of Shahe (Chinese: 沙河; pinyin: Shāhé; Jyutping: Sa1ho4*2), now part of the Tianhe District in the city of Guangzhou, in the southern Chinese province of Guangdong, whence their name derives. Shahe fen is typical of southern Chinese cuisine, although similar noodles are also prepared and enjoyed in nearby Southeast Asian nations such as Vietnam, Thailand, Cambodia, Philippines, Malaysia, Indonesia and Singapore, all of which have sizeable Chinese populations.
It looks like ho fan also translated to hor fun, chow fun, and a lot of other names, but basically they’re wide and flat rice noodles.Let’s start things off with this tom yum!
Sau Tao Tom Yum Kung Flavour Ho Fan – Hong Kong
Detail of the packaging (click to enlarge). Contains crustacea. To prepare, boil noodle for 4 minutes in 500ml water. Add in sachet contents. Finally, stir and enjoy!
The ho fan noodles.
A dry sachet of soup base powder.
A wet sachet of liquid soup base.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, onions, coriander, fish balls, and pepper flake. The noodles are nice – soft and plentiful. The flavor is definitely tom yum and it kind of works like a saucy sauce over the noodles. Really quite flavorful and savory. 4.5 out of 5.0 stars. EAN bar code 087303866915.
Watch me cook on Instant Noodle Recipe Time!