Like the Mui Fan, this is another one of my favourite local tze char dish. The sauce or gravy is very similar to Mui Fan. It has this smooth silky consistency that glides effortlessly down your throat. I love that slightly smoky taste of the hor fun, in this case kway teow, as I couldn’t find hor fun at the wet market or super market.
The girls liked it too, although they made a mess eating it. Lol! Feel free to use any kind of meat/seafood or even crack an egg into the gravy! If you prefer a dry stir fried version, check out my Char Kway Teow recipe.
Hor Fun (Flat Rice Noodle with Gravy)
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- 3 servings of hor fun/kway teow about 400g (Flat Rice Noodle)
- 12 prawns, cleaned and shelled
- 200g pork tenderloin, thinly sliced (or chicken/beef)
- Bunch of chye sim, cut into 2 inch pieces
- 1 tbsp light soy sauce
- 1/2 tsp corn flour
- 2 tbsp kicap manis (sweet soy sauce)
- 4 cups chicken stock
- 1-2 tbsp oyster sauce
- 1-2 tbsp sugar
- 2 cloves garlic, minced & divided
- White pepper to taste
- Corn starch slurry (2 tbsp corn flour + 2 tbsp tap water)
- 1 tsp sesame oil
- Canola oil
- Marinate pork with light soy sauce, white pepper, and corn flour.
- Toss hor fun with 2 tbsp of kicap manis.
- In your wok, heat 2 tbsp oil on high.
- Add hor fun and stir fry quickly for a couple of minutes.
- Set aside.
- Reduce heat to mid-high, add 1 tbsp oil in the same wok.
- Stir fry 1 clove minced garlic until fragrant and add prawn.
- Cook for 1 min, then add chye sim, and stir fry until wilted.
- Set aside.
- Heat 1 tbsp oil + 1 tsp sesame oil on med-high heat.
- Add garlic and stir fry for 30 secs, then add pork slices.
- Stir fry until no longer pink, and add chicken stock.
- Bring to boil, season with oyster sauce, white pepper, and sugar.
- Then stir in corn starch slurry until desired consistency.
- Plate hor fun and serve.
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