Easy Pork Belly Hor Fun (30 Minutes)

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Chewy rice noodles are stir-fried with tender pork belly, leafy greens, and onions in a rich, savory sauce. This easy pork belly hor fun recipe is ready in just 30 minutes in one pan. I briefly boil the rice noodles until al dente so they finish cooking in the sauce without turning mushy.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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Pork belly hor fun (or pork belly chow fun) is a Chinese-inspired stir-fried noodle dish made with wide, flat rice noodles, thinly sliced pork belly, vegetables, and a savory brown sauce. It's my variation of the classic beef chow fun, commonly served at Chinese restaurants.

Growing up, my mom and I often enjoyed beef chow fun together, and it's still one of her favorite dishes to order for dinner. Since I love pork belly, I decided to recreate this dish using pork instead of beef.

I found that cooking the pork belly until tender rather than crispy keeps it juicy and complements the chewy noodles and savory sauce.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Dried Flat Wide Rice Noodles: Use 10-mm-wide dried rice noodles, sometimes labeled as large vermicelli rice sticks. I prefer dried noodles because they're less prone to breaking apart during stir-frying.
Pork Belly Strips: Use thinly sliced pork belly cut into 1⁄2-inch-wide strips for tender, juicy meat. Its rendered fat adds richness to the noodles and sauce. Thinly sliced marbled pork shoulder also works.
Yu Choy Sum: Cut into 2-inch lengths so they mix evenly with the noodles. Bok choy or mung bean sprouts also work. Bean sprouts provide a crunchier texture.
White Onion: Yellow onion also works. Slice it thinly so it mixes evenly with the noodles.
Green Onions: Cut into 2-inch lengths so they mix evenly with the noodles.
Garlic Cloves: Use freshly minced garlic for the best flavor, but jarred minced garlic also works.
Vegetable Oil: Or use a neutral cooking oil with a high smoke point, such as canola, refined avocado, or peanut oil.

Noodle Sauce

Regular Soy Sauce: Provides the main salty, savory base for the noodle sauce. Light soy sauce also works. For a less salty result, use low-sodium soy sauce.
Dark Soy Sauce: Gives the noodles their characteristic deep brown color. I prefer Pearl River Bridge Superior Dark Soy Sauce for its thick consistency and deep color. Mushroom-flavored dark soy sauce also works.
Oyster Sauce: Adds a savory, slightly sweet richness that balances the soy sauce. Vegetarian stir-fry sauce also works.
Cold Water
Toasted Sesame Oil: Adds a rich, nutty flavor to the noodle sauce.
Shaoxing Wine: A Chinese rice cooking wine that adds savory depth to the sauce. Dry sherry also works.
White Granulated Sugar: Balances the saltiness of the soy-based sauce.
Black Pepper

Expert Tips

Prepare the ingredients in advance: Have everything sliced and the sauce mixed before cooking, as stir-frying happens quickly and delays can cause overcooking.
Don't overcook the rice noodles: Boil until al dente so they finish cooking in the sauce without turning mushy.
Use a large pan: Give the noodles enough room to toss gently without breaking apart or steaming.
Keep the pork belly tender: Cook until the fat begins to render, but avoid frying until crispy so the meat stays juicy.
Toss the noodles gently: Use two spatulas or tongs to coat the noodles evenly without tearing them.
Add a splash of water if needed: If the noodles become dry or start sticking, add a little water to loosen them.

Instructions

Below are step-by-step instructions on how to make pork belly hor fun:

Boil the noodles: Bring a large pot of water to a boil over high heat. Add the dried rice noodles and boil for 5-6 minutes, or according to package directions, until al dente but still slightly firm. Drain well and set aside.
Make the noodle sauce: In a small bowl, mix the noodle sauce ingredients until the sugar dissolves. Set aside.
Cook the pork belly: Heat vegetable oil in a large pan or wok over medium-high heat. Add the sliced pork belly and stir-fry until the fat begins to render and the meat is mostly cooked through, but not crispy.
Cook the vegetables: Add the garlic, white onion, green onions, and yu choy sum. Stir-fry for about 1 minute until the onions begin to soften and the greens start to wilt.
Add the noodles and sauce: Push the pork and vegetables to one side of the pan. Add the drained rice noodles and prepared sauce. Gently toss everything together until the noodles are evenly coated.
Cook the noodles: Stir-fry until the noodles are tender but still chewy, most of the sauce has been absorbed, and the pork is fully cooked. Serve hot.

Storage & Reheating

Refrigerator: Store leftover pork belly hor fun in an airtight container in the fridge for up to 4 days. Refrigerate promptly after cooking.
Freezer: I don't recommend freezing this dish because the rice noodles can become mushy and break apart after thawing.
Reheating: Microwave for 2-3 minutes until heated through, stirring halfway. Alternatively, reheat in a large pan over medium heat with a splash of water to loosen the noodles. Gently toss until hot throughout.

Pairing Suggestions

Serve pork belly hor fun with:

Crab Rangoon: Crispy wontons with a creamy crab filling make a tasty appetizer.
Hot and Sour Soup: This tangy, spicy soup balances the rich noodles.
Garlic Bok Choy: Tender-crisp greens with garlic make a light side dish.

FAQ

Can I use fresh rice noodles instead of dried?

Yes, but fresh rice noodles require a different quantity and cooking method because they're already hydrated. See the notes below the recipe card for the recommended quantity. If they're firm or stuck together, microwave them until warm and pliable, then gently separate the strands. Skip the boiling step and reduce the stir-frying time to prevent them from becoming mushy.

Can I make pork belly hor fun gluten-free?

Yes! Use gluten-free soy sauce or tamari, gluten-free oyster sauce, and gluten-free dry sherry instead of Shaoxing wine. Check that the rice noodles and other ingredients are gluten-free as well.

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