Char Hor Fun (Cantonese Fried Flat Rice Noodles)
Char Hor Fun (Cantonese Fried Flat Rice Noodles) is the Penang version of Kung Fu Chow using uncut or hand torn flat rice noodles.
- Prep time
- 15 min
- Cook time
- 18 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 11/2 lb hor fun ((flat rice noodle sheets) (675g))
- 4 tbsp vegetable oil
- 2 tsp soy sauce
- 2 clove garlic ((minced))
- 4 oz pork ((thinly sliced) (113g))
- 21/2 cup chicken broth ((600ml))
- Salt (to taste)
- 1/4 tsp ground pepper
- 11/2 tbsp corn starch ((mixed with 1/2 cup/120ml water))
- 4 oz shrimp ((peeled and deveined) (113g))
- 1/2 lb choy sum (/ yu chai / oilseed rape (225g))
- 1 egg ((lightly beaten))
- 1 tsp sesame oil
- 8 pickled bird eye chilies ((thinly sliced))
- 2 red chilies ((thinly sliced))
- 4 tbsp soy sauce
Instructions
- 1
Remove hor fun from package and tear into large pieces. Set aside.
- 2
Heat 1 tablespoon vegetable oil in a wok or large fry pan. Transfer half of the hor fun to the heated wok or fry pan and allow it to fry for 2 minutes.
- 3
Add 1 teaspoon soy sauce and flip the hor fun. Continue to stir fry for another 2 to 3 minutes until hor fun is slightly crisp. Remove and divide noodles onto 2 plates.
- 4
Repeat with the remaining half of the hor fun.
- 5
In the same wok or fry pan, heat remaining 2 tablespoons of vegetable oil. Sauté garlic for about 20 seconds.
- 6
Add sliced pork and stir fry for 2 to 3 minutes.
- 7
Add chicken broth and bring to a boil. Season with salt and ground pepper.
- 8
Add corn starch mixture, shrimp, and choy sum. Allow sauce to come to a boil and thicken for about 2 minutes. Shrimp should curl and turn pink.
- 9
Stir in lightly beaten egg and immediately turn off heat.
- 10
Add sesame oil.
- 11
Divide sauce over the 4 plates of fried hor fun.
- 12
Serve with pickled green chilies or cut red chilies in soy sauce.