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Pan Fried Noodle Search

Hello foodies. I'm on the hunt for a very specific kind of pan-fried noodle that I can't find anywhere.

The Chinese restaurant that I grew up with outside of Boston, Golden Star (since closed), made these incredible plain, white, stretchy pan-fried noodles. They were flat and thin, exactly like rice noodles, but not clear or translucent. These were very stretchy, flat, thin, very white noodles that were flash boiled and simply sautéed in a pan. They served them all sauced-up in Lo Mein, but also as a menu item simply called “Pan-Fried Noodles.” They were non-greasy and very toothsome and satisfying.

All of the pan-fried noodles that I have ordered here have been round egg noodles or clearish, flat rice noodles. Has anyone seen anything like the ones I’m looking for?

Thanks!

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  1. What you described sounds like "Ho Fun". It's flat, about a quarter inch width, and white in color. It's used in a common Cantonese dish called "dry-fry beef ho fun noodle". I like Ho Fun in my noodle soup instead of the yellow noodle.

    It's available in pretty much all cantonese places - HK Eatery, and Great Taste. I just had ho fun noodles last week @ Great Taste.

    http://en.wikipedia.org/wiki/Shahe_fen
    http://en.wikipedia.org/wiki/Beef_cho...

    1. Hmmm, this sounds like it might be Chow Foon. A rice flour dough is formed into a large sheet. Then the sheet is cut into wide strips, which are the noodles. They might be 3/4 inch wide, give or take. The noodles are stretchy and soft. Chow foon is made by stir-frying those noodles with a few ingredients such as sliced meat or poultry, plus scallions and bean sprouts. There is a soy-sauce-based seasoning sauce, but the dish is not wet; the sauce is absorbed into the noodles.

      Just writing this is making me think about beef chow foon. My mouth is watering.

      This may or may not be the same dish that y200k is describing (or something closely related). My command of Chinese language (Mandarin or Cantonese) is limited to only a few food words that tend to be most useful for identifying incoming dim sum carts. Sometimes there are multiple English translations for the same dish. Please accept my apologies is this post is redundant.

      2 Replies
      1. re: PinchOfSalt

        for what it is worth: :"He Fen" is the romanization of the Mandarin pronounciation, "Ho Foon" or "Ho Fun" is the romanization of Cantonese pronounciation, "Kwei Tiao" is based on the Hokkien pronounciation (they are the same noodle, wide flat, white, rice flour based), usually offered in Cantonese (i.e. Hong Kong Cafe, China Pearl in Quincy has them), Fujianese/Taiwanese (not sure if Taiwan Cafe has them, I've never ordered them there), and Malayasian (i.e. Penang has them) Resaurants.

        for pictures & fuller description this wiki entry is pretty accurate: http://en.wikipedia.org/wiki/Shahe_fen

        1. re: qianning

          And seeing them, by extension, they are also commonly used in Thai noodle dishes, so mainly in the rice-growing regions of China and SE asia I guess. Probably in other places as well. Pad See Yew or virtually any Thai noodle stir-fry besides Pad Thai typically use these wider rice noodles.

      2. ooops, just noticed the wiki link from y2000k!

        1. Hi everyone- Thanks to all who have replied! These all sound like yummy options, but I don't think we're hitting the mark. The noodles I'm looking for are white, very stretchy, linguine-flat and thin. They aren't rice noodles and they aren't as wide as fettuccini. The restaurant I've ordered them at all my life was a polynesian chinese restaurant. Maybe I need to look for some of those in BOS? Anyone have any other leads for these noodles? Eternally grateful...

          2 Replies
          1. re: limonadam

            if not chow fun/ho fun etc, perhaps you had yee mein (e-fu mein)? I think Peach Farm has those. unless you're thinking noodles like the char kway teow at Penang...Neither of these is particularly white though...

            1. re: barleywino

              i wonder if they were bean starch noodles..liang fen in mandarin....those start off translusent when dry, but turn very white and very slippery strtchy when hydrated and cooked...the only thing is that they are usually served drained and then sauced, rather than pan fried...sichuan gourmet has a version, but the sauce is nothing like the type of noodle sauce one would expect at a polynesian style chinese restaurant.

          2. Hmmm, looks like the collective wisdom of the NYC hounds hasn't been able to provide an answer to limonadam's problem either...
            http://chowhound.chow.com/topics/634994