Penang Char Hor Fun

Method7 steps

1. 1

   Step 1: Soak the dry vermicelli (½ package) in enough warm water to cover for about 15 minutes, until soft. Drain well and set the softened vermicelli aside.

   Soften vermicelli · 15 minUses ½ package dry vermicelli · Warm water, enough to cover the dry vermicelli

2. 2

   Step 2: Peel apart all the fresh flat rice noodle (½ package) layers and set them aside. In a small bowl, mix the 2 tablespoons cornstarch with the separate ¼ cup slurry water until smooth; keep this slurry for the gravy.

   Uses ½ package fresh flat rice noodles (hor fun) · 2 tbsp cornstarch · ¼ cup water for the cornstarch slurry

3. 3

   Step 3: Heat a wok with 1½ tablespoons of the noodle oil. Add all the drained vermicelli from step 1 and stir quickly. Add ½ tablespoon noodle soy sauce and ½ tablespoon kecap manis.

   Uses 1½ tbsp noodle oil · All drained softened vermicelli · ½ tbsp noodle soy sauce · ½ tbsp kecap manis

4. 4

   Step 4: Continue tossing the seasoned vermicelli from step 3 until the sauces are evenly distributed and the noodles are lightly charred. Transfer to a plate and set aside.

   Uses All seasoned vermicelli

5. 5

   Step 5: Heat the remaining 1½ tablespoons noodle oil in the wok. Add all the separated flat rice noodles from step 2, the remaining ½ tablespoon noodle soy sauce and the remaining ½ tablespoon kecap manis. Toss until evenly seasoned and lightly charred, then transfer to a plate and set aside.

   Uses Remaining 1½ tbsp noodle oil · All separated flat rice noodles · Remaining ½ tbsp noodle soy sauce · Remaining ½ tbsp kecap manis

6. 6

   Step 6: Add the separate additional gravy oil to the wok and stir-fry all the minced garlic (3 cloves) until fragrant. Add all the pork pieces (12 pieces), peeled shrimp (12), bay scallops (12) and sliced ready fish cake and stir-fry briefly. Add the ½ can chicken broth, 1¼ cups gravy water, 2 tablespoons oyster sauce, separate ½ tablespoon gravy soy sauce, ⅛ teaspoon fish sauce, ½ teaspoon sugar, 2 dashes white pepper and salt to taste. Bring to a boil and continue cooking until the pork is cooked through, the shrimp are firm and opaque, and the scallops are milky white and opaque. Stir the slurry from step 2 again, then pour it into the simmering gravy while stirring until thickened. Add all the cut choy sum (5 stalks) and cook until the greens are tender and the gravy is hot throughout; turn off the heat.

   Uses Additional oil, enough to stir-fry the garlic and toppings · 3 cloves garlic, minced · 12 pieces raw pork · 12 shrimp, peeled and deveined · 12 bay scallops · 12 thin slices ready fish cake · ½ can chicken broth · 1¼ cups water for the gravy

7. 7

   Step 7: Arrange all the lightly charred vermicelli from step 4 and flat rice noodles from step 5 on serving plates. Pour all the hot gravy and toppings from step 6 over the noodles and serve immediately in four portions.

   Uses All lightly charred vermicelli · All lightly charred flat rice noodles · All hot thickened gravy and toppings