Shahe fen

Shahe fen
A thinner version of Shahe fen
Chinese	沙河粉
Transliterations Mandarin - Hanyu Pinyin shā hé fěn Cantonese - Jyutping saa1 ho4 fan2
hefen
Chinese	河粉
Transliterations Mandarin - Hanyu Pinyin hé fěn Cantonese - Jyutping ho4 fan2

Shahe fen or he fen is a type of wide Chinese noodle made from rice.

Names

While shahe fen and he fen are transliterations based on Standard Mandarin, there are numerous other transliterations based on Cantonese Chinese, which include ho fen, hofen, ho-fen, ho fun, ho-fun, hofoen (a Dutch transliteration in Suriname), hor fun, hor fen, sar hor fun, etc. In addition, shahe fen is often synonymously called kway teow (粿條), literally "ricecake strips", transliteration based on Min Nan Chinese, POJ: kóe-tiâu) or guotiao (pinyin: guǒtiáo; the corresponding transliteration based on Standard Mandarin), as in the name of a dish called char kway teow. However, shahe fen and kway teow are strictly and technically not the same (the latter being essentially ricecakes sliced into strips) and the Min Nans in general still consciously make a distinction between shahe fen and kway teow in their speech. Original ricecakes or its strips are very stiff in texture (even after cooking), making them unpopular with modern consumers.

These noodles are called sen yai (Thai: เส้นใหญ่, meaning "large rice noodles") in Thailand, and kwetiau in Indonesia.

Origin

Shahe fen is believed to have originated in the town of Shahe (沙河; Cantonese: Sa¹ho⁴ pinyin: Shāhé), now part of the Tianhe District in the city of Guangzhou, in the southern Chinese province of Guangdong, from whence their name derives. Shahe fen is typical of southern Chinese cuisine, although similar noodles are also prepared and enjoyed in nearby Southeast Asian nations such as Vietnam, Thailand, Cambodia, Philippines, Malaysia, Indonesia and Singapore, all of which have sizeable Chinese populations.

Types

Wide shahe fen stir-fried with soy sauce

Shahe fen noodles are white in color, broad, and somewhat slippery. Their texture is elastic and a bit chewy. They do not freeze or dry well and are thus generally (where available) purchased fresh, in strips or sheets that may be cut to the desired width. Where fresh noodles are not available, they may also be purchased packaged in dried form, in various widths.

Shahe fen noodles are very similar to Vietnamese bánh phở noodles, which are likely derived from their Chinese counterpart. Although the phở noodles used in soups may vary in width, wide phở noodles are also common in stir fried dishes. The popular Thai dishes pad see ew and drunken noodles are also made with similar noodles.

Chao fen

Shahe fen is often stir fried with meat and vegetables in a dish called chao fen (炒粉; pinyin: chǎo fěn). While chao fen is a transliteration based on Standard Mandarin, chow fun - a transliteration based on the Cantonese language - is the name to which this dish is most often referred in Chinese restaurants in North America. Some people who do not realize the fact that chao fen and chow fun are merely transliterations sometimes mistakenly interpret the terms with the meaning of the English words "chow" and "fun."

See also

Wikimedia Commons has media related to: Shahe fen

• Rice noodle roll
• Chinese noodles
• Char kway teow
• Beef chow fun
• Rice noodles
• Fried noodles
• Phở
• Kuyteav
• Chee cheong fun

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