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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

            1. Good eyes galleygirl! I'm living in NYC now, but still looking in Boston area for trips home to see the fam. I can't believe we can't figure this out!

              1. Maybe something like Eo Noodle in the Framingham area? I know that they make their own noodles, which I've only had in soup. But I've always found them toothsome and perfect. Maybe they can stir fry some for you if it's not already on their menu.

                1. if the golden star you went was in Newtonville, then I assume the noodle you had were some kind of boxed dry noodle, cause, Golden Star was a Chopsui place, I doubted they would have "ho fun" which is fresh made rice noodle.
                  Chung Shing Yuen in Waterown ( next to a McDonald), they use that noodle in their Seichuan beef noodle soup,.. on their wkend dimsum( non-cantonese)menu. but not pan fried though, may be u cantry if it's the kind of noodle you craved.

                  1. looks like you're referring to Chinese Wheat Noodles (Sun Mian)

                    http://www.saveur.com/gallery/Chinese...

                    http://books.google.com/books?id=fYan...

                    can get them fresh at Kam Man, C Mart and Ming's
                    sorry, but can't think of any restaurants off hand that use them in lo mein except for maybe China Chef in East Wareham (they're only ok and a bit oily there)

                    1. I really hate to admit this, but I too am a fan of this style pan fried noodles (my mouth is watering for some right now). I haven't been there for many years, but I used to get them at Cathy Pacific in N. Quincy, right over the Neponset bridge. I wouldn't be surprised if they are still on the menu, and still very tasty. I just might have to stop by for an order to go. I'll let you know. I get the feeling this is what the OP was talking about.
                      Enjoy,
                      CocoDan

                      1. Hi all- I think we're getting closer.. Golden Star was, indeed, in Newtonville. Thanks for everyone who has shouted out!

                        1 Reply
                        1. re: limonadam

                          Oh, how I miss Golden Star. I grew up right around the corner, and even if it is was not the most authentic Chinese restaurant in the world, there were some real gems on their menu. On a good day their scallion pancakes were excellent, and their Ginger Beef was something truly special. Does anyone else make stir-fried velvety beef in a slightly carmelized sauce with lots of real ginger? (The closest texture is Fuloon's Wok Baked Beef or guo kao niu, but not with the ginger flavor). I also loved their excellent Oolong tea and their intricate ceiling. Very nice people ran the place as well. I'm sorry I didn't try these noodles, but they sound like pan fried wheat noodles, definitely not chow foon or liang fen.