Ingredients
Scale
- 400g flat rice noodles, fresh, peeled and separated
- 8 large prawns
- 8 slices of fish cake
- 1 cup beansprouts
- 1/2 cup Chinese chives
- 8 garlic cloves, minced
- 1 tbsp soy sauce
- 2 tsp dark caramel
- 2 tsp dark soy sauce
- 1 tsp YumYum or MSG
- 1 tbsp oyster sauce
- pinch of white pepper
- 1 tsp sesame oil
- 2 tbsp water
- one large egg, fresh
Instructions
- Heat enough oil in a wok or deep frying pan over medium-high heat. Take a handful of the flat rice noodles and deep fry until golden brown and crispy. Remove and drain on paper towels. Set aside for topping later.
- In the same wok, remove most of the oil, leaving a small amount for frying. Add the minced garlic and stir-fry until fragrant, about 30 seconds.
- Add the remaining flat rice noodles to the wok. Drizzle in the soy sauce, tossing the noodles until they are evenly coated and starting to char slightly.
- Add the prawns and fish cake to the wok, stir-frying until the prawns turn pink and are cooked through, about 2-3 minutes.
- Add the bean sprouts and chives. Toss everything together until the vegetables are just tender but still crisp, about 1 minute.
- Add the dark soy, dark caramel, white pepper, chicken powder, and sesame oil over the noodles. Give everything a toss to ensure the seasonings are well combined.
- Add the water to the wok and toss everything to combine for another minute.
- Transfer the hor fun to a serving plate. Top with the crispy fried noodles for extra crunch.
- Crack a raw egg on top before serving. The heat from the noodles will lightly cook the egg as you mix it in, creating a rich and silky texture.
- Optional: Top with chilli flakes for some heat, and spring onions for freshness
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Noodles
- Method: Easy
- Cuisine: Asian
Nutrition
- Serving Size:
- Calories: 882
- Sugar: 29.1 g
- Sodium: 7140.4 mg
- Fat: 18.6 g
- Carbohydrates: 137 g
- Fiber: 9.2 g
- Protein: 39.6 g
- Cholesterol: 282.9 mg