Fresh Noodles with Three Kinds of Mushrooms

  • Active Time 25m
  • Total Time 2h 50m

Serves 6

We have to thank the innovative people of the Han period for the noodle dishes of today. In Han times (202 BC-AD 220) "noodle food" was generally referred to as ng (cakes). It was during this period that the technique for large-scale flour grinding was developed.
The making of rice noodles followed wheat noodles. Rice noodle dishes, such as this recipe, became so popular in South China that they traveled further into Southeast Asia. Noodle dishes such as char kueh teon were created and destined to become one of the most famous Hawker dishes of Southeast Asia.


  • 12 ounces fresh rice noodles (ho fun) (available at Chinese stores)
  • 3 tablespoons peanut oil
  • 6 Chinese dried mushrooms (available at Chinese stores), soaked in warm water for 45 minutes, water squeezed out, stems discarded, and caps cut into julienne
  • 1/4 cup straw mushrooms (available at Chinese stores) or white mushrooms, halved
  • 6 fresh field mushrooms, cut into julienne
  • 3/4 cup scallions, shredded (use mainly the white part)
  • For Seasoning:
  • 1 tablespoon light soy sauce
  • 2 tablespoons oyster sauce
  • Pinch of pepper
  • Pinch of salt
  • 1/2 cup Family Chicken Broth
  • 1 teaspoon sesame oil
  • Cilantro, for garnish

Companion recipe: Family Chicken Broth


Ho fun noodles are often sold as a square block. Simply cut the block into 1/2-inch wide ribbons, and place them in a large bowl. Pour in enough hot water to cover them, and gently stir the ribbon noodles with a pair of chopsticks to separate them. They need only stand in the hot water for 1-2 minutes. Drain in a colander, rinse briefly under warm water and set aside on a plate until ready for use.

Heat the peanut oil in a preheated wok. Stir-fry all of the mushrooms together with the scallions for 1 minute. Add the seasoning ingredients and simmer for 1 minute.

TO SERVE: Toss the noodles in the seasoning, combine and serve, garnished with a little cilanto.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2573

nutrition information per serving

301 calories; 8g total fat; 1mg cholesterol; 277mg sodium; 52g carbohydrates; 2g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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