San Lou Hor Fun 三捞河粉

Always love a good Hor Fun but it can be quite challenging to cook this at home because of the lack of “wok hei” or 锅气, the typical charred-ness required of Hor Fun to be considered it tasty as the flame of heat from our stove at home is weaker than the one at the commercial stores. However this San Lou Hor Fun is slightly different as it does not necessary need the Hor Fun to be “charred” to be tasty. The gist of this dish comes from the “San Lou” which I believe it involves the cooking of the 3 ingredients separately – the Hor Fun, the beansprouts, the fish cum the gravy of the dish before coming together as a one-dish.

I used Toman fish slices for this dish though you can replace it with other types of white fish. I also choose the option of cooking the beansprouts separately instead of cooking it with the gravy so that they remains crunchy at the end when enjoying the dish. This dish is pretty quick and easy to beef up and taste absolutely tasty. While I hope there can be smaller servings of Hor Fun being sold since there isn’t so many mouths for me to feed, the smallest I can find in our local supermarket is a 1kg one, which can probably serve 4 pax.

San Lou Hor Fun 三捞河粉

Recipe by Eat What TonightCourse: MainCuisine: ChineseDifficulty: Easy


Prep time


Cooking time




  • 500g Hor Fun Noodles

  • 80g beansprouts, remove the heads and tails

  • 8-9 pcs of Toman Fish Slices

  • 2 tbsp light soya sauce

  • 2 tsp minced garlic

  • 5 thick slices ginger

  • 2-3 tbsp cooking oil

  • For the Fish :
  • 3 tsp corn flour

  • 1 tsp salt

  • 1/2 tsp sugar

  • 1 tbsp cooking wine

  • Few pinches of pepper

  • For the Gravy :
  • 250ml chicken stock

  • 350ml water

  • 2 tsp light soya sauce

  • 1/2 tsp sugar

  • 1/4 tsp pepper

  • For Sauce Thickening :
  • 3 tbsp corn flour mixed with 5 tbsp water


  • Marinate the fish slices with salt, sugar, corn flour and enough water to cover the fish for 20 mins. Then drain away the water and add cooking wine and pepper to marinate the fish further for another 20 mins.
  • In a pan, heat up cooking oil and stir fry Hor Fun with light soya sauce on medium-high heat till they loosen up. After the Hor Fun loosen and turn soft, dish them onto serving plates.
  • With residual oil in pan, add minced garlics and beansprouts and stir fry till beansprouts turn translucent. Remove the beansprouts and add onto the Hor Fun.
  • In the same pan, add chicken stock, water and ginger slices and cook till it boils. Remove ginger slices and add rest of the seasoning and fish slices.
  • Once the fish turn opaque white, add in sauce thickening. Once sauce thickens, add in spring onions.
  • After the sauce cooks again, off heat and pour gravy over the beansprouts and Hor Fun. Serve hot immediately to enjoy !

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