Usually when I decided on cooking something, I would source for the ingredients in advance and making sure I have everything on hand before I do it. But this stir fried moonlight hor fun is such an impromptu dish that I gather all the ingredients only minutes before it was prepared. And it was quite a “painstaking” dish to beef up. You really need high heat and strong fire as what they had in zhi chay stalls, otherwise it’s quite unlikely that you would be able to get nice and unbreakable pieces of hor fun in that manner. Also, you have to make sure your wok is a really non stick kinda and your arms power must be strong enough too, to constantly “bounce” the wok to prevent the rice noodles from sticking to each other as using a spatula would just break the hor fun further.
And because it was such a last minute affair, I couldn’t get hold of the real hor fun that I wanted…. as in those large pieces of flat rice noodles, akin that of our rice noodle roll (chang fen). Therefore, I have to make do with this Ipoh hor fun which I found from the supermarkets.
And somehow, that makes the dish looks like chay kway teow instead… Grrrrrrrr!!!! So I decided to make it a more “atas” one, by adding beef and seafood to it !! Hahaha!! And it definitely costs more than the usual plate of $2.50 chay kway teow lor !!
Happy feasting! And most importantly, TGIF !! So time to head to the zhi char stall for the real feast !!
- 100g stir fried beef slices
- 50g prawns
- 50g scallops
- 2 red onions, shredded
- 420g flat rice noodles (hor fun or he fen)
- 150g bean sprouts, trimmed
- 3 stalks of spring onion, chopped into sections
- 1 tbsp garlic, minced
- 1 1/2 tsp light soy sauce
- 1/2 tsp garlic powder
- 1/4 tsp dark soy sauce
- 1 tsp corn flour
- 1/2 tsp sugar
- 2 tsp water
- dash of sesame oil
- 2 tbsp light soy sauce
- 1 1/2 tbsp of dark soy sauce
- 1 tsp of fish sauce
- 1 tsp sugar
- pinch of salt
- Mix the beef slices with the marinade for 15 minutes. Set aside.
- Heat oil in a frying pan/wok over medium heat and pan fried the beef and seafood on both side until they are 70-80% cooked.
- Heat some oil in the wok. Add the minced garlic and onions and stir fried until fragrant. Add the bean sprouts and cook till soft. Push the bean sprouts to the sides of the pan if it is big enough or dish them up if pan is too small.
- Carefully separate the flat rice noodles (hor fun) and preheat them in a microwave for approximately 3 minutes.
- Increase the heat for the wok to high and toss in the flat rice noodles and stir fried gently until they are heated up. Add the seasonings and taste. Add more light soy sauce if desired and more dark soy sauce if you prefer a darker color for the flat noodles.
- Toss back the beef, seafood, onion and bean sprouts. Add spring onion and mix. Serve with a whole egg on top. Mix the egg well with the hot flat rice noodles before eating.