Char Hor fun is ‘comfort food’ at its best. A dish that personifies the essence of Chinese cuisine. ‘ Wok Hei ‘ .
Char Hor Fun – Rice Noodles in Egg Gravy
® This is a RAS signature Recipe©
Much more info and tips on achieving the delicious smoky wok flavor ‘Wok Hei’.
available on the Intro page ⇓.
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Char Hor Fun – Rice Noodles in Egg Gravy
Description
Char Hor Fun is an absolutely delicious and comforting dish that personifies the essence of ‘Wok Hei’.
Ingredients:
Instructions:
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Marinate the chicken and prawns with 1 Tbsp light soy sauce and the sesame oil. Set aside while all other ingredients are prepped.
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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.
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 Have all fresh ingredients, and sauce ingredients ready by the time the wok is hot. Heat the wok.
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Add 1 1½ Tbsp cool oil to the wok and swirl to coat the wok.
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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.
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Heat a wok again gradually, on a low-medium flame, until smoking.
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Add remaining oil to the wok.
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Immediately add the sliced, garlic, ginger and spring onion. Fry for 5 seconds.
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Next, add the marinated prawns and chicken and turn up the heat.
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Stir fry till chicken turns white and prawns are tender about 2 minutes.
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Add the spinach/vegetables and stir fry briefly.
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Next, the dark soy sauce and coat everything well.
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Now, we can add the hot stock or water and bring to a boil.
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 Check the seasoning. Add, the remaining light soy sauce, oyster sauce -to taste ( according to how salty the stock was, to begin with )  Check the seasoning - make sure it is adjusted to suit your taste.
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Once the soup has come to a boil, add the cornflour slurry ( made by mixing together 3 1/2 Tbsp cornflour with 5 Tbsp water, till completely dissolved. )
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After adding the slurry, Wait for the soup to thicken slightly.
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Now, take a long wooden ladle and stir the soup in circular motions - in one direction to create a whirlpool effect.
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Then reduce the heat to a very gently simmer, and pour in the lightly beaten eggs in a circle over the soup.
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Stir again with the ladle, gently and slowly in one direction. The raw eggs will cook almost instantaneously as they 'spread and feather' into ribbons. Don't cook too long. As soon as the eggs set. TURN OFF the heat.
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Now, for final seasoning, add White pepper powder(1/2 tsp) into the hot soup. Stir.
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Pour over the noodles in a deep dish/bowl.
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Serve hot with pickled chilli padi.
Note
- Fresh Hor fun noodles are available at select Asian markets. Else use packaged fresh noodles from the supermarket. The third option is to cook dried rice noodles according to package instructions and use. In any case, make sure they are indeed fresh, or they turn out to have a slightly sour taste and the 'Char hor fun' flavour will be off. They must be rinsed to remove the oily residue first.
- Using homemade chicken stock will give the dish more yummy flavour!
- More notes on the Intro page.
Key Ingredients: Wide Rice Noodles, Prawns, Eggs, Chicken, Water/Stock, Soy Sauce, Oyster Sauce, Pepper, Sesame Oil, Scallion, Ginger, Garlic, Oil.
Assalamu Alakium shana,
I wish to try this recipe InshaAllah. Advice me what can be the substitute of ” oyster sauce”. Thank you ,hugs.
Oh wonderful Nilu… vegetarian oyster sauce is also available .. i guess you could just add a little extra light soy sauce to taste and use cornflour to thicken.. although flavor of oyster sauce is unique. Make sure you use a soy sauce that tastes good to you.. i like a brand called tiger brand.. also please make sure to read the intro page for tips to get the ‘ wok lei’ flavor
when to add vegetables?
Right after the prawn and chicken, just stir fry briefly. Have updated the recipe . Thank you.