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 other dish like, “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 soft strips eggs. Becareful not to vigorously stir or else the eggs would mix in too well that it disappear into the gravy! Enjoy cooking.
Stir fry seafood horfun (flat rice noodle) 海鲜河粉 RecipePrint This
- 400g Hor fun (flat rice noodle)
- 300 ml water
- 1/8 tspn sesame oil
- 3.5 Tbspn oyster sauce
- 1 tspn salt
- 2 dashes white ground pepper
- 2 tspn light soy sauce
To stir fry noodle:
- 1 tbpsn oil
- Half tbspn minced garlic
- 3.5 tbpsn light soy sauce
- Other ingredients:
- 2 eggs
- Spring onion (white parts), 1 tspn minced dried mini shrimps, half tbspn minced garlic, 3 slices ginger
- 3 prawns
- 4 slices squid and green leafy kailan / xiaobaicai
- 50g fish cake sliced thinly
- Half tbpsn tapioca starch
- 2 tbspn water
Heat wok with oil over medium heat. Brown minced garlic till fragrant, watch out not to burnt it (over browned garlic impart bitter taste) then place in horfun and light soy sauce , gently stir fry until all are coated with soy sauce. Dish out and set aside.
Heat wok with some oil over high heat, stirfry minced mini dried shrimp, spring onion and ginger until fragrant.
Add fish cake, squid, prawns and minced garlic. Continue stirfry for 1 minute.
Pour gravy mixture and green leafy vegetables into wok and let boil.
Pour in starch mixture, turn heat to low and let simmer for 30seconds. Gravy should thicken to desired consistency.
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.
Ladle gravy onto noodles. Serve hot.