Go Back
+ servings
Print Recipe
4.20 from 5 votes

Dry Tossed Flat Rice Noodles (Kon Lo Hor Fun, 干捞河粉)

This dry tossed flat rice noodles or Kon loh hor fun is so simple to make. The savory sauce in shallot oil definitely blends well with the smooth noodles along with the umami mushrooms.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Main Course
Cuisine: Asian
Keyword: Malaysianfood, ricenoodles
Servings: 2
Author: woonheng


  • 1 lb [~420g] fresh flat rice noodles
  • 1 Thai chile thinly sliced
  • 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
  • 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: