Dry/Wet Stir Fried Hor Fun Recipe

30 mins


2 - 3 pax

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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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
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)



Marinate pork slices with soy sauce, fish sauce, sugar, baking soda, shaoxing wine & corn starch, massage mixtures in till well absorbed. Set aside.

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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.

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In a pan, quick shallow fry the pork slices till half 90% cooked, dish up and set aside. Reserve oil for later use.

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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.

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In the pan, sauté the garlic till fragrant, add in black bean and continue to sauté till fragrant.

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Pour in the, oyster sauce, black sauce, light sauce, fish sauce & chicken stock, stir to mix well.

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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.

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Pour in Shaoxing wine and stir in beaten egg.

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Pour gravy over hor fun & serve hot!

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