Stir fry seafood horfun (flat rice noodle) 海鲜河粉


Stir fry seafood horfun (flat rice noodle) 海鲜河粉 is a mouth watering dish, flooded with smooth egg gravy.


The rice noodle is firstly given a quick toss in wok with premium light soy sauce, pungent minced garlic and fresh spring onion. Some recipe would call for chinese chives “koo chye” too. I prefer leaving that with another dish though, “char koay teow”.

The rest ingredients brought to boil, so then comes the important stage, adding and mixing in the eggs into the hot gravy.

The egg should turn out to be as smooth as half boiled egg. The trick is to turn off heat before mixing in. This ensure the egg isn’t cooked and became omelette like texture, which is what we need to avoid. Stirring the hot gravy gently with a spatula as you pour in the eggs and you shall see beautiful streaky long eggs. Becareful not to vigorously stir or else the eggs would mix in too well that it disappear into the gravy! 🙂 Enjoy cooking.


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  • 1. Heat wok with oil over medium heat. Place noodle and light soy sauce , stir fry until all noodles are coated with soy sauce. Dish and set aside.
  • 2. Heat wok with some oil over high heat, stirfry minced mini dried shrimp, spring onion and ginger until fragrant.
  • 3. Add fish cake, squid, prawns and minced ginger. Continue stirfry for 1 minute.
  • 4. Pour gravy mixture and green leafy vegetables into wok and let boil.
  • 5. Pour in tapioca starch with water, turn heat to low and let simmer for 30seconds. Gravy should thicken to desired consistency.
  • 6. Turn off heat and slowly drip in eggs meanwhile stirring the gravy gently. This will ensure the egg blends into the gravy giving it a smooth texture.
  • 7. Ladle gravy onto noodles. Serve hot.

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Full time homemaker with cooking passion to make every simple dish distinctively delicious. Driven by ingredient pairings, marrying the right ingredients, method and crucial steps, in ensuring meals turn ...