Thursday, 26 November 2009

Fried Hor Fun (Wat Tan Hor)

I suddenly have a craving for stir fry rice noodle. So I went down to Asian supermarket after work to obtain some fresh hor fun. I thought to myself, if I'm back in Singapore/Malaysia, I won't bother to cook this dish at all, as most stir fry stall 厨 绰 sell this noodle and it's really yummy. I like the seafood gravy with egg being drizzled over the smoky flavor fried hor fun. My craving gets the better of me...........

Fried Hor Fun (Fried rice noodle)-Wat Tan Hor
Ingredients (3-4 persons)
  • 400 gm fresh hor fun (rice noodle)
  • 1 tbsp dark soya sauce (I use Cheong Chan thick dark caramel sauce)
  • 1 tbsp of light soya sauce
  • 3 cloves of garlic - minced
  • a handful of bean sprouts (optional)
  • few dash of fish sauce
  • 2 tbsp of vegetable oil
  • 150 gm pork/chicken lean meat-sliced thinly and mix with 1/2 tsp of corn starch
  • 12 medium prawns - deveined with tail intact
  • 4 fish ball - sliced thinly
  • 1 stalk of choy sum - chinese green mustard- chopped to separate the green and the stalk
  • 2 cloves of garlic-minced
  • 1 tbsp of tapioca/corn/potato starch + 4 tbsp of water
  • 1 1/2-2 cups of chicken stock
  • 1 egg-beaten
  • 1/2 tbsp of vegetable oil
  • 1/2 tbsp of shaoxing wine
  • 1/2 tbsp of light soya sauce
  • 1/4 tsp of sugar
  • 1/2 tbsp oyster sauce
  1. Heat a non-stick wok on high heat. Pour in the oil and wait till it get slightly smoky. Add in the garlic and let it sweat till fragant.
  2. Add the hor fun in and stir fry quickly. Then add in the soya sauce, dark soya sauce, fish sauce and mix well. Add in the bean sprouts to mix and immediately dish out onto a plate.
  3. Using the same wok, add in 1/2 tbsp vegetable oil, once hot add in the gralic and fry till fragant. Add in the pork and fry for a minute. Then add in the prawn, fish ball and fry till slightly turning pink. Add in the stalk part of choy sum, soya sauce, shaoxing wine and oyster sauce and stir fry for another minute. Then pour in the chicken stock, sugar and the green part of the choy sum. Bring it to boil. Then immediately pour in the egg and stir. By now you should get the egg thread. Add in the tapioca starch to thicken the gravy.
  4. Off heat and drizzle the gravy onto the fried hor fun.
  5. Served hot with some pickled green chillis.
Anyone wants fried hor fun? :-)

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