This is a dish that I grew up with, and probably so for many residents of Singapore and Malaysia. Fried Hor Fun, or broad rice noodles, is a very popular street food and restaurant dish and it is often eaten over lunch and dinner. An awesome plate of fried Hor Fun has great smooth texture and a distinctive aromatic but charred fragrance of frying the various ingredients in a cast iron wok over fiery heat. The locals call this wok hei, which translated from Cantonese means the “breath of the wok”.
It is very difficult to replicate the wok hei in our household kitchen, but my penchant for a comforting plate of flat rice noodles bathed in sticky gravy of slice fish, chicken, vegetables and beaten eggs, has brought me to concoct my own easy-to-cook version of this much well-loved dish – my street hawker-style Fried Hor Fun with Sliced Fish and Chicken in Eggy Sauce.
Ingredients wise, feel free to add or substitute the fish or chicken with shrimps, squid or beef slices; just adjust the time for stir-frying as these cook relatively fast. I like to use the green and leafy Chye Sim for its texture, but you may like to use any leafy Chinese greens instead. As for the key ingredient of rice noodles, go for the broad ones (think Pappardelle pasta) as they would hold better when stir-fried. My favorite Asian Market is HMART where I typically find the freshest ingredients at great prices! So be sure to grab those fresh ingredients and start wok-ing today!
Fried Hor Fun with Sliced Fish and Chicken in Eggy Sauce
- 1 lb/500g broad flat rice noodles (aka Hor Fun)
- 7 oz/200g fish fillet, sliced
- 7 oz/200g chicken fillet, sliced
- 7 oz/200g Chye Sim, cut into one inch long
- 1 Egg, beaten
- 4 cloves of garlic, chopped
For the gravy:
- 3 cups/750ml of Chicken or fish stock
- 2 tsp light soy sauce
- ½ tsp dark soy sauce
- 2 tsp fish sauce
- 1 tsp oyster sauce
- 2 tsp Shaoxing (Chinese cooking) wine
- 2 tsp sesame oil
- 5 tsp corn flour
- ½ tsp of salt
- 1 tbs cooking oil
- ½ cup of water
- Ground white pepper, to taste
- Marinate sliced fish with 1 teaspoon each of sesame oil, shaoxing wine, corn flour, ½ teaspoon of salt, and a dash of pepper. Set aside.
- Marinate sliced chicken with 1 teaspoon each of sesame oil, shaoxing wing, corn flour, light soy sauce, and a dash of pepper. Set aside.
- Heat up the frying pan with cooking oil.
- Stir-fry half of the chopped garlic until fragrant.
- In the same pan, add the Hor Fun and stir-fry with 1 teaspoon of light soy sauce, 1 teaspoon fish sauce, and ½ teaspoon of dark soy sauce until brown and slightly charred. Set aside on a serving dish.
- Prepare a corn flour gravy mixture with 3 teaspoon of corn flour, 1 tablespoon each of light soy sauce, oyster sauce, and 1 teaspoon of fish sauce, half cup of water. Mix well and set aside for thickening the sauce later.
- In the same pan, heat up 1 teaspoon of cooking oil.
- Stir-fry the balance half of the garlic until fragrant.
- Add in the sliced chicken and stir-fry until almost cooked.
- Pour in chicken stock, and bring to boil.
- Add in sliced fish and Chye Sim.
- Once boil, reduce the heat and add in corn flour mixture from (6) above, and stir well.
- Turn off the heat, and add in beaten egg, and stir in gently.
- Pour the sauce over the pre-fried Hor Fun, and serve immediately.