Stir Fry So Hor Fun

"Hor Fun" or "kway teow" is a thick, flat rice noodle.

"Char" means fried in Hokkien.

It is a staple in Chinese cuisine, distinctly with wok hei... I would say that delicious charred, roasted in wok taste. Yup, this one's a favorite in my nest. 

Have fun wok-tossin'!

🍜Tools

• Chopping board
• Knife
• Wok (or deep & wide frying pan)
• Ladle
• microwaveable bowl that can fit your portion of noodles to cook

🍜Ingredients

• 125g Chicken fillet,julienned
• a fistful of Shrimp, peeled, deveined,  washed & pat dry
• 1 small Onion, sliced
• 5 Garlic minced
• A stub of Ginger, minced
• 1 pack Hor fun noodles
• Soy sauce
• Oyster sauce
• Chicken broth
• Bok choi or Pechay, sliced, whites separated from the leaves
• 2 Eggs, scrambled
• Kalamansi / lime / lemon wedges
• Crushed nuts for topping (optional)

🍜Steps

1. Place the noodles in a bowl.
2. Nuke noodles in the microwave for 1 minute, then let cool for a bit.
3. By hand, easily separate the noodles.
4. Heat the wok to stir fry level.
5. Once hot, add a bit of oil, then put the noodles in.
6. Add 2 tbsp of (dark) soy sauce, stir.
7. Let it char for 20 seconds. Stir and char again for another 20 seconds.
8. Remove from the wok and transfer to a bowl.
9. Add oil to the wok.
10. Add chicken, sear and stir fry for 2 minutes.
11. Add shrimp and dash of salt, stir fry for 1 minute.
12. Add onion and garlic.* Stir fry. (*Add these after the proteins have been seared to avoid burning the aromatics in the hot hot wok).
13. Add oyster sauce.
14. Add brown sugar.
15. Add whites of the bok choi / veggie, stir fry.
16. Add greens of the bok choi / veggie, stir fry.
17. Add chicken broth.
18. Add slurry, stir fry.
19. Add scrambled egg, stir fry.
20. Add the hor fun noodles. Mix well.
21. Serve with kalamansi wedges on the side and topped with nuts.

Enjoy!

💡Inspired by:

Marion's Kitchen Silky Hor Fun