Dry/Wet Stir Fried Hor Fun Recipe
The Meatmen
April 12, 2022
Take your pick – Satisfy your zichar stall cravings with two renditions of this classic Cantonese Stir Fried Hor Fun (or chow fun) recipe!
Tender, velvety pork slices, crunchy beansprouts, stir-fried with soft, silky noodles seasoned with soy sauce, either served with or without gravy, this noodle recipe is both comforting, and nutritious.
P.S. Add in your favourite ingredient to recreate hor fun from your favourite zi char
More noodle recipes:
Hainanese Beef Noodles
Singapore Economic Fried Beehoon
Hokkien Mee
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Ingredients
Adjust Servings
| 150g Pork slices (thinly sliced) | |
| 70g fish cakes (thinly sliced) | |
| 1/2tsp soy sauce | |
| 1/2tsp fish sauce | |
| 1oyster sauce 1/2 sugar to taste | |
| 1/2tsp sugar | |
| 1tsp chicken powder | |
| 1tsp chicken powder | |
| 1tsp baking soda | |
| 1/2tbsp Shaoxing wine | |
| 1/2tsp cornstarch | |
| 1tbsp cooking oil | |
| 360g hor fun | |
| 1tsp soy sauce | |
| 1tsp dark soy sauce | |
| 80g bean sprouts | |
| 120g choy sum or any green veg of your choice |
Gravy
| 3 cloves of garlic (minced) | |
| 15g black bean (washed, drain dry) | |
| 1tbsp oyster sauce | |
| 1tbsp light soy sauce | |
| 1tbsp dark soy sauce | |
| 1tbsp fish sauce | |
| 300ml chicken stock | |
| 3tbsp Shaoxing wine | |
| Corn starch slurry (2 tbsp corn starch to 4 tbsp water) | |
| 1 egg (beaten) |
Directions
1.
Marinate pork slices with soy sauce, fish sauce, sugar, baking soda, shaoxing wine & corn starch, massage mixtures in till well absorbed. Set aside.
Mark as complete
2.
Pour in soy sauce & dark soy sauce onto the hor fun directly. Use hand to mix well gently to prevent breakage and get ready to pan fry the hor fun.
Mark as complete
3.
In a pan, quick shallow fry the pork slices till half 90% cooked, dish up and set aside. Reserve oil for later use.
Mark as complete
4.
In the same pan with some oil, pan fry the hor fun till charr, set aside. Toss a handful of bean sprouts, quick toss and set aside.
Mark as complete
5.
In the pan, sauté the garlic till fragrant, add in black bean and continue to sauté till fragrant.
Mark as complete
6.
Pour in the, oyster sauce, black sauce, light sauce, fish sauce & chicken stock, stir to mix well.
Mark as complete
7.
Add in choy sum & continue to cook for a few seconds. Add in pork slices & fish cake slices, pour in corn starch slurry to thicken gravy.
Mark as complete
8.
Pour in Shaoxing wine and stir in beaten egg.
Mark as complete
9.
Pour gravy over hor fun & serve hot!
Mark as complete
