Cooked this Silky Egg Hor Fun (Rice Noodles) couple of weeks ago and hence keeping it down on records now. And with this dish, it somehow makes me wonder why is the height of our stoves in our local homes are made so high. Because I am not relatively tall, and this dish actually requires you to toss the hor fun high in the air from the wok which makes it pretty difficult if your stove is high and you are not tall enough.
This dish actually requires a high heat to cook the hor fun and toss it well. If you do not toss the hor fun well, it will probably all stick together in one lump which will makes it difficult to cook thereafter too. And a high heat is required to get that slight charred taste (wok hei) which is the essence of the dish.
And because the heat from the stoves in our high rise homes isn’t that strong as compared to commercially, I actually microwave the rice noodles so that they are already heated up prior to cooking. Hence, it will be slightly easier when getting it to be charred thereafter.
So here’s the recipe to share ! And above are really quite my 2-cents worth, but hope it helps !
- 180-200g hor fun (flat rice noodles)
- 60g pork slices
- 2-3 pcs prawns
- 1 squid, cut into rings
- 1 egg, beaten
- Some green vege
- 2½ tbsp oil
- 1 tsp minced garlic
For the gravy (add all together): - 300ml chicken stock
- 1 tbsp oyster sauce
- 1 tsp light soya sauce
- ½ tsp dark soya sauce
- ½ tsp sugar
- Pinch of pepper
Pork marinade: - 1 tsp light soya sauce
- ½ tsp corn flour
- Pinch of pepper
For the Hor Fun: - 1 tsp light soya sauce
- 2 tsp dark soya sauce
For thickening: - 1½ tsp corn flour
- 2 tbsp water
To serve with: - Some preserved green chillies
Separate the hor fun into pieces and microwave on high heat for 30 secs. In the meantime, heat up 1½ tbsp oil in wok.
Add the hor fun to wok with the light and dark soya sauce.
Stir fried on high heat till all evenly brown. Best if slightly charred (wok hei).Remove hor fun and place in serving plate.
Add remaining oil and stir fried pork slices till cooked.
Add into plate with the hor fun.
Add minced garlic and saute till fragrant and brown.
Add the gravy stock and cook till it boils.
Add seafood and green vege. (depending on what vege using, can add vege last too if vege used is easily cooked).
Stir in the thickening and cook on high heat till gravy starts to thicken.
Add the egg and and stir gently to mix.
Off the flame. Pour gravy onto the hor fun in plate. 
Serve with green chillies and tuck in !
4 Comments