Chow Fun noodle recipe - no, not a dish, the actual noodles....
I have no source for local, fresh chow fun. (Believe me, I've looked for literally decades)
The local restaurants don't even have access to them. Even they use wide, flat *dry* rice noodles, rehydrated.
My kids are gluten-free and I would love to find a way to make these at home for them, but google and searching here has yielded no results for the actual *NOODLE* recipe.
I want the big, fat, thick ones I remember from my childhood in California. They were pure white, greater than an inch wide, and served in black bean sauce. Delish!
Thanks for any help you might offer.
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Did you try looking for other names (like "sha he fen" or "chao fen" or "chao fun" or "hefen")? noodles?
Suspecting that naming might be an issue, I looked at my copy of Bruce Cost's book Asian Ingredients (a godsend for non-Asian consumers like myself). This wikipedia page could get you started, too:
Cost's book also points out that noodles are seldom home-made in Chinese culture, where apparently noodle factories are a real staple of the economy. But I can't see why they couldn't be made. Good luck!
"Chow Fun" is often made with a wheat noodle, but if you're intending to make a rice noodle version (understandably given your circumstances) you might have some luck visiting a Thai food store and asking for "Sen Yai". Because rice noodles don't keep very long, they would probably be made fresh within the region where the store is located.
Ooops, sorry, forgot to include this link on first post:
If you just ignore the WalMart gift card audio announcement it'll go away pretty fast.
The only recipe I've ever come across for Chinese fun is from Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads first published more than 20 years ago. She states that since she cannot buy a particular type of rice flour for the recipe, she uses a combination of cake flour, tapioca starch and cornstarch.
1 cup cake flour, 1/2 cup tapioca starch, 1/2 cup cornstarch. The rest of the ingredients are 1/4 teaspoon salt, 2 cups water and oil to brush the finished sheets.
It is made in a large non-stick skillet like a crepe over low heat. The finished sheets are brush with oil on both sides, then folded and cut. Since there are now packages of rice flour imported from Asia, you might try using that instead of her flour mixture for your gluten-free kids. I have never made it so I cannot vouch if the recipe works.
Commercially, I have seen it make it by using very large large metal shallow pans with a thin rice flour batter and steamed in racks. The finished sheet are oiled and folded.
I could be wrong, but I was always under the impression that look funn was rice noodle. However, I've had "chow funn" in Japanese okazuyas that were definitely wheat based. The following link shows you how to make cheung funn. I used to visit the look funn factory next to my grandpa's fish market and they made the look funn base with the same noodle. The cheung funn just had options of char siu or shrimp.
Warning...I've tried to make it and it's not easy. The look funn factory had these gigantic steamer ovens. If you can, I bought a Vietnamese banh cuon steamer/maker. Banh cuon is a rice crepe and very, very similar. The banh cuon maker is easy and cost about $30 bucks. Totally worth it.