Hor Fun Recipe

Listen to me, because this isn't just a meal; it's an absolute explosion of soul-satisfying Cantonese flavor. Mastering a Hor Fun Recipe requires respect for the wok and a relentless pursuit of that smoky, charred essence we call wok hei. Most people treat their noodles like wet laundry, but we are going to treat them with love. If you are looking for bold textures similar to a Picadillo mosaic recipe, you have come to the right place. We are creating a silky, velvet-like gravy that coats every single strand of rice noodle. It is vibrant, it is fast, and it is bloody delicious. Get your mise en place ready!

Ingredients for Hor Fun Recipe

• The Noodles: 400g - 500g fresh flat rice noodles (Hor Fun)
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• The Protein & Vegetables: 200g protein of choice (thinly sliced pork, chicken, beef, or 12 prawns)
• 1 bunch Chye Sim or Bok Choy, cut into 2-inch pieces
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• The Gravy: 800ml chicken stock
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• ½ tsp white pepper
• 2 large eggs, lightly beaten
• Cornstarch Slurry: 2 tbsp cornstarch mixed with 3 tbsp water
• Optional: Pickled green chillies for serving.

Instructions to prepare Hor Fun Recipe

1. Prepare the Noodles: Gently loosen the fresh hor fun noodles in a bowl. Toss them with 1 tablespoon of dark soy sauce and 1 tablespoon of light soy sauce until the noodles are evenly colored and gorgeous.
2. Char the Noodles: Heat a wok or large frying pan over high heat with 1 tablespoon of oil. When the pan is smoking hot, add the noodles. Spread them out and let them sit for 1–2 minutes to develop a slight char and smoky flavor. Flip them over and cook for another minute. Remove and divide the noodles into individual serving plates.
3. Sauté Aromatics: In the same pan, heat another tablespoon of oil. Add the minced garlic and ginger, sautéing until the aroma fills the kitchen.
4. Cook Protein: Add your sliced meat or prawns to the pan. Stir-fry until the protein is about 70–80% cooked. Do not overcook it!
5. Simmer the Gravy: Pour in the chicken stock and bring it to a boil. Stir in the oyster sauce, light soy sauce, sugar, and white pepper.
6. Add Greens: Toss in the Chye Sim or Bok Choy. Cook for about 1 minute until the leaves are wilted but the stems are still crunchy and vibrant.
7. Thicken the Sauce: Give the cornstarch slurry a quick stir and slowly pour it into the boiling broth while stirring constantly. The gravy will begin to thicken and become beautifully translucent.
8. Create Egg Ribbons: Turn the heat to low. Slowly pour the beaten eggs into the gravy in a thin stream. Wait a few seconds for them to set slightly, then stir very gently in one direction to create silky egg ribbons. Turn off the heat immediately.
9. Serve: Pour the hot, thick gravy and ingredients generously over the plates of charred noodles. Serve immediately with pickled green chillies on the side for that essential zing.

Hor Fun Recipe Details

Prep Time: PT15M

Cook Time: PT15M

Total Time: PT30M

Servings: 2

Expert Tips

Substitutions for Hor Fun Recipe

If you cannot find fresh wide rice noodles, you can use dried ones, but for goodness' sake, hydrate them properly first! For a vegetarian version, swap the oyster sauce for a mushroom-based vegetarian stir-fry sauce and use vegetable stock. The protein is entirely up to you—beef, chicken, or even firm tofu works beautifully if you treat it with respect.

Errors to Avoid with Hor Fun Recipe

Don't you dare overcrowd the pan when charring the noodles! If you do, they will steam instead of searing, and you will lose that vital wok hei flavor. Also, never add the egg to a rolling boil; you will end up with a cloudy mess rather than those elegant, silky ribbons. Turn that heat down before the eggs hit the liquid!

Alternative Cooking of Hor Fun Recipe

If you do not have a wok, use a heavy-bottomed cast iron skillet to get that high-heat sear on the noodles. For a "Dry Hor Fun" variation, omit the chicken stock and slurry, and instead toss everything together with a concentrated sauce of soy, oyster sauce, and a splash of sesame oil over scorching heat until perfectly caramelized.

Frequently Asked Questions about Hor Fun Recipe

Q1: How do I get that smoky flavor without a professional stove?

The secret is high heat and patience. Let the noodles sit undisturbed in a piping hot pan until they start to caramelize and char slightly. That char is exactly where the deep flavor lives!

Q2: Can I make this dish ahead of time for a dinner party?

Absolutely not! This is a dish served fresh and piping hot. If it sits, the noodles soak up the gravy and turn into a soggy disaster. Cook it, plate it, and eat it immediately!

Q3: Why is my gravy too thin or too thick?

Precision is key! The cornstarch slurry is your control valve. If it is too thin, add a touch more slurry; if it is a gluey mess, thin it with a splash of stock. It should be silky, glossy, and coat the back of a spoon.