This dry tossed flat rice noodle or kon lo hor fun is inspired by my favorite dish — Wantan Mee. It’s simple to put together and delicious for any meal of the day.
Back when I was a kid, it was very common to have noodles for breakfast. It came with different options such as curries, thick soups, stir-fried, or simply tossed in a savory sauce or known as kon lo mee. Kon lo mee usually uses yellow noodles and is often served with a side of pickled green chile. Today, I’m using flat rice noodles or hor fun and a sauce that goes perfectly well with it!
Fresh flat rice noodles are available at any well-stocked Asian market or online (look for Nona Lim Pad see Ew). If you are not near a market, you can use my homemade hor fun, which is featured in this recipe. Alternatively, dried or homemade versions work just as great here.
How to make dry toss flat rice noodles
First, prepare the noodles. For the store-bought fresh version, I like to loosen the strands and blanch in hot water for a few seconds to remove excess oil. Please check package instructions on how to prepare the dried flat rice noodles. If you are using homemade noodles, I like to cut them 1-cm to 2-cm wide so they absorb the sauce better.
Next, prepare the pairing ingredients. I’m using mini king oyster mushrooms that I simply tear off in half. Then, pan-fry this tiny goodness until golden brown and season with a pinch of salt. Set them aside for later.
Now, make the shallot oil before you prepare the sauce. Shallot oil is what gives this dish a fragrant aroma. It’s always a good idea to make a large batch and keep it on your countertop. Once the shallots turned slightly golden, strain to a bowl. For crispier shallots, transfer them to a paper towel to cool.
In this shallot oil, add the rest of the sauce ingredient and whisk until the sugar has dissolved.
To serve, place the noodles in a bowl, drizzle with sauce, and top with mushrooms, green onions, and fried shallots. Serve as-is or with protein of choice.
This dry toss flat rice noodles (Kon lo hor fun) is
- Easily customizable – add your favorite protein or vegetables
- Simple to make – use store-bought or homemade fresh flat rice noodles
- Perfect for make ahead meal, simply make the sauce and store it in a separate container. Heat your noodles and mushrooms, then toss with the prepped sauce
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Dry Tossed Flat Rice Noodles (Kon Lo Hor Fun, 干捞河粉)
- 1 lb [~420g] fresh flat rice noodles
- 1 Thai chile thinly sliced
- 2½ tablespoons soy sauce plus more for the chile
- 6 oz mini king oyster mushrooms cleaned
- 5 tablespoons neutral oil divided
- 1 large shallot thinly sliced crosswise into rings
- 1½ teaspoons vegan oyster sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon granulated sugar
- 1 handful chopped scallions
- 1 spoonful chile oil with sediment
- Salt to taste
- Prepare the flat rice noodles. Cut them into 1-cm to 2-cm wide and place them into a bowl. If using store-bought version, please check notes below on how to soften them.
- Add the chile to a small bowl and top with just enough soy sauce to cover. This condiment is optional.
- Using your hands, tear the mushrooms in half lengthwise. (Alternatively, you can do this with a knife.)
- Heat a nonstick skillet with 1 tablespoon of oil over medium-low heat. Sauté the mushrooms until they start to form a brown crust, 3 to 5 minutes. Season with a pinch of salt and set aside the pan.
- Set a fine-mesh sieve over a heatproof bowl. Line a plate with paper towels. Place the sliced shallots and the remaining 4 tablespoons of oil in a small saucepan over medium-low heat. Cook the shallots until golden brown, 10 to 12 minutes, stirring regularly with chopsticks to help separate the rings. (Lower the heat as needed along the way, so the shallots don’t darken too quickly.) Strain the shallots into the sieve, then transfer them to the towel-lined plate to cool.
- To the bowl of hot oil, add the soy sauce, oyster sauce, dark soy sauce, and sugar. Whisk until the sugar has dissolved.
- Place the rice noodles* in a bowl, then drizzle with the sauce and top with the mushrooms, chopped scallion, and fried shallots. Add a splash of chile oil and toss everything together. Serve with the chile in soy sauce for spooning on top.
- Please note that the prep and cook time does not include the time you prepare the flat rice noodles (hor fun) as you can choose to use the store-bought version.
- Tip: Place the store-bought fresh rice noodles in a heatproof bowl. Cover with a damp paper towel, then microwave for 1 to 2 minutes to soften. Loosen the strands so they absorb the better.
- *If you prefer to serve this dish hot – Warm up your rice noodles either by steaming or heat them up in a microwave before tossing them with the sauce.
- Homemade flat rice noodles recipes: