Description
Experience the authentic flavors of Fried Hor Fun, a popular Asian stir-fried flat rice noodle dish that’s perfect for a quick and delicious home-cooked meal. This recipe features a harmonious blend of fresh vegetables, savory proteins, and flavorful sauces, all wok-tossed to perfection for a satisfying texture and taste.
Ingredients
Scale
Noodles
- 1 package Flat Rice Noodles (fresh or soaked dried)
Sauces & Oils
- 3 tablespoons Soy Sauce (low-sodium recommended)
- 2 tablespoons Oyster Sauce (or mushroom oyster sauce for vegetarian)
- 1 tablespoon Sesame Oil (lightly used for flavor)
Vegetables
- 1 cup Bell Peppers (chopped)
- 1 cup Bean Sprouts (added at the end)
- 1 bunch Green Onions (chopped)
Proteins
- 1 cup Chicken (sliced thinly)
- 1 cup Tofu (firm, pan-fried)
- 1 cup Shrimp (sautéed until cooked)
Instructions
- Prepare the Noodles: If using dried flat rice noodles, soak them in warm water for about 30 minutes until soft. If using fresh noodles, set them aside ready for cooking.
- Heat the Wok: Place a large wok or skillet on medium-high heat and add a tablespoon of oil to coat the surface.
- Cook the Proteins: Add the sliced chicken, pan-fried tofu, and shrimp to the hot wok. Sauté each until they turn golden brown and are cooked through, about 3-5 minutes. Remove them from the wok and set aside.
- Stir-Fry Vegetables: In the same wok, add chopped bell peppers and green onions. Stir-fry these for 2-3 minutes until slightly tender and aromatic.
- Add Noodles and Proteins: Return the soaked or fresh noodles and cooked proteins to the wok. Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together thoroughly to coat the noodles and ingredients evenly with the sauce.
- Finish with Bean Sprouts: Add bean sprouts last and stir gently for another minute to maintain their crisp texture.
- Serve Hot: Once everything is well combined and heated through, transfer the fried Hor Fun to plates and serve immediately for best taste.
Notes
- To keep the tofu firm during cooking, press it to remove excess moisture before pan-frying.
- Use fresh or good-quality dried flat rice noodles for best texture and flavor.
- Adjust the amount of soy and oyster sauce according to taste and dietary preferences.
- For a vegetarian version, substitute oyster sauce with mushroom oyster sauce and omit shrimp and chicken.
- Ensure the wok is hot before stir-frying to achieve the characteristic smoky aroma known as ‘wok hei.’
