Penang Char Hor Fun
Ingredients
Noodles
-
½
pack
hor fun or flat rice noodles
-
½
pack
vermicelli
Cooking Ingredients
-
3
tablespoons
oil
-
1
tablespoon
soy sauce
-
1
tablespoon
kecap manis
Toppings
-
12
shrimp, peeled and deveined
-
12
pieces
pork meat
-
12
bay
scallops
-
12
thin pieces
fish cake
-
½
can
chicken broth
-
5
stalks
Chinese mustard green, choy sum, cut into 2 inch length
-
1¼
cup
water
-
3
cloves
garlic, minced
Starch Mixture
-
2
tablespoons
corn flour
-
¼
cup
water
Seasoning
-
2
tablespoons
oyster sauce
-
½
tablespoon
soy sauce
-
⅛
teaspoon
fish sauce
-
½
teaspoon
sugar
-
2
dashes
white pepper powder
-
salt, to taste
Instructions
- Soak the vermicelli in warm water for 15 minutes until soft, then drain.
- Break the flat rice noodles apart and set aside.
- Heat a wok and add 1½ tablespoons of oil, then stir-fry the vermicelli with soy sauce and kecap manis until lightly charred.
- Remove the vermicelli and repeat the process with the flat rice noodles.
- In the same wok, stir-fry minced garlic until fragrant, then add pork, shrimp, bay scallops, and fish cake.
- Add chicken broth and water, then incorporate the seasonings and bring to a boil.
- Thicken the gravy with the starch mixture, then add mustard greens and stir briefly before turning off the heat.
- Arrange the fried noodles on a plate and pour the gravy and toppings over them. Serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
418
Total fat
12g
Total carbohydrates
59g
Total protein
16g
Sodium
1056mg
Cholesterol
61mg
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