Char Hor Fun – Rice Noodles in Egg Gravy

The Recipe Intro contains more info and tips on achieving the delicious smoky wok flavor ‘Wok Lei’.

Ingredients:

• 420 gms ‏wide rice noodles (fresh)
• 8 ‏prawns, peeled and deveined
• 10, (one inch) slices/cubes ‏of chicken
• 2 ‏eggs, lightly beaten
• 3 stalks ‏of Asian Spinach (Sawi or Bok Choy)
• 2 1/2 cups - hot ‏water or chicken stock
• 3 Tbsp ‏oil
• 5 cloves ‏of garlic, sliced
• 1 thumb sized ‏piece of ginger, sliced with skin
• 3 Tbsp ‏chopped scallion/ spring onion
• 3-4 Tbsp ‏light soy sauce
• 1 tsp ‏Asian sesame oil
• 2 Tbsp ‏oyster sauce
• 1/2 tsp ‏dark soy sauce
• 2 tsp ‏cornflour mixed in half a cup of water
• 1/2 tsp ‏pepper powder ( use black or white pepper to suit your taste)

Method:

1. Marinate the chicken and prawns with 1 Tbsp light soy sauce and the sesame oil. Set aside while all other ingredients are prepped.
2. Rinse the noodles in a bowl under running water  till the oily residue washes off. Add some warm water and rinse once more. (If using dried noodles, follow package instructions). Keep drained.
3.  Have all  fresh ingredients, and sauce ingredients ready by the time the wok is hot. Heat the wok.
4. Add 1 1½ Tbsp cool oil to the wok and swirl to coat the wok.
5. Spread the noodles over the wok and fry gently. Add 1 Tbsp light soy sauce and coat well. Set aside the noodles and wipe the wok clean.
6. Heat a wok again gradually, on low-medium flame, till smoking.
7. Add remaining oil to the wok.
8. Immediately add the sliced, garlic, ginger and spring onion. Fry for 5 seconds.
9. Next, add the marinated prawns and chicken and turn up the heat.
10. Stir fry till chicken turns white and prawns are tender about 2 minutes.
11. Add the dark soy sauce and coat well.
12. Add the hot stock or water and bring to a boil.
13. Add the remaining light soy sauce, oyster sauce and pepper powder.  Check the seasoning. Add more light soy sauce to taste.
14. Next, add the cornflour mixed in water to the stock to thicken slightly.
15. Pour in the lightly beaten egg, and swirl a ladle through the broth gently. Stop stirring and allow the egg to set lightly.
16. Return the fried noodles or pour over the noodles in a deep dish/bowl.
17. Serve with pickled chilli padi.

Char Hor Fun – Rice Noodles in Egg Gravy

Key Ingredients: Wide Rice Noodles, Prawns, Eggs, Chicken, Water/Stock, Soy Sauce, Oyster Sauce, Pepper, Sesame Oil, Scallion, Ginger, Garlic, Oil.

Let us know if you tried it – Char Hor Fun – Rice Noodles in Egg Gravy.