Char Hor Fun (Rice Noodles in Egg Gravy)
Char Hor Fun is a popular Chinese street food in Malaysia and Singapore. A delicious gravy silky egg fried noodles loved by many.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- extra virgin olive oil (for pan frying)
- 1 kg skinless and boneless chicken breasts (trimmed and thinly sliced)
- 1 kg king prawns (raw, peeled with tails intact (wash and reserve shells))
- 500 g gluten free Pad Thai rice noodles (or any gluten free rice noodles)
- 2 bunches baby choy sum (or Hong Kong choy sum, washed and cut into 3 inch lengthwise)
- 4 clove garlic (minced)
- 7 tbsp corn starch (mixed with 1/2 cup water)
- 1/4 cup medium dry sherry
- 3 eggs
- Salt (to taste)
- all reserved prawn shells
- 2.25 litres water
- 1/4 cup extra virgin olive oil
- 5 tbsp blackstrap molasses
- 1/4 cup medium dry sherry
- 3 tsp salt (or to taste)
- 2 tbsp medium dry sherry
- 2 tsp corn starch
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1/2 tsp salt
- 2 tsp corn starch
- 2 tbsp medium dry sherry
- 3 spring onion ((shallots) thinly sliced)
Instructions
- 1
Combine chicken with marinade in a large bowl and mix well.
- 2
Combine prawns with the prawns marinade in a large bowl, toss and mix well.
- 3
Add 2.25 litres (9 cups) water into a large pot and bring to a boil.
- 4
Once boiling, add in all the reserved prawn shells.
- 5
Turn heat to low to medium, cover with lid and simmer for 30 minutes.
- 6
Heat up a non-stick wok with some extra virgin olive oil, stir-fry the chicken on medium to high heat for 3 minutes or until just cooked. Remove chicken and set aside. Discard chicken juice. Clean wok with kitchen paper towel.
- 7
Heat up the wok again with some extra virgin olive oil, pan fry the prawn for 2 minutes on each side or until prawns are just cooked. Remove and set aside. Clean wok with kitchen paper towel.
- 8
Prepare and mix the noodles sauce ingredients except salt in a separate bowl. Set aside.
- 9
Fill a medium pot half full of water, bring to a boil and turn off the heat. Add the rice noodles into the wok for 2 minutes or until the rice noodles are just soft. Separate the noodles, drain the water, remove and set aside.
- 10
Heat up a wok and add in all the cooked noodles.
- 11
Drizzle all the sauce prepared in step 9 onto the noodles in the wok.
- 12
Add salt to taste and stir and mix well on low to medium heat until noodles are soft.
- 13
Apportion and place the noodles onto deep serving plates and set aside.
- 14
For the egg gravy, heat up the wok with ¼ cup extra virgin olive oil, add garlic and stir-fry until lightly golden on low heat.
- 15
Add in 8 cups of prawn shells stock prepared in step 5.
- 16
Then add in the gluten free corn starch mixture, stir-fry on medium to high heat until the gravy has thickened.
- 17
Add in 3 eggs one at a time and stirring the gravy continuously as you add the eggs.
- 18
Lastly, return the cooked chicken and prawns and mix well and bring to a boil.
- 19
Then add in the choy sum and cook for another 2 minutes or until choy sum turns bright green. Turn off the heat.
- 20
Add some egg gravy and ingredients on top of the noodles on each serving plate.
- 21
Garnish and serve with some spring onions (shallots).