Instructions: Ho fun noodles are often sold as a square block. Simply cut the block into 1/2-inch wide ribbons, and place them in a large bowl. Pour in enough hot water to cover them, and gently stir the ribbon noodles with a pair of chopsticks to separate them. They need only stand in the hot water for 1 to 2 minutes. Drain in a colander, rinse briefly under warm water and set aside on a plate until ready for use.

Heat the groundnut oil in a preheated wok. Stir-fry all of the mushrooms together with the scallions for 1 minute. Add the seasonings ingredients and simmer for 1 minute.

Toss the noodles in the seasoning, combine and serve, garnished wtith a little cilanto.

This recipe yields 6 servings.

Comments: We have to thank the innovative people of the Han period for the noodle dishes of today. In Han times (202 BC-AD 220) "noodle food" was generally referred to as ng (cakes). It was during this period that the technique for large-scale flour grinding was developed.

The making of rice noodles followed wheat noodles. Rice noodle dishes, such as this recipe, became so popular in South China that they traveled further into Southeast Asia. Noodle dishes such as char kueh teon were created and destined to become one of the most famous Hawker dishes of Southeast Asia.

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