Silky Egg Hor Fun 滑蛋河粉

Cooked this Silky Egg Hor Fun (Rice Noodles) couple of weeks ago and hence keeping it down on records now. And with this dish, it somehow makes me wonder why is the height of our stoves in our local homes are made so high. Because I am not relatively tall, and this dish actually requires you to toss the hor fun high in the air from the wok which makes it pretty difficult if your stove is high and you are not tall enough. 

This dish actually requires a high heat to cook the hor fun and toss it well. If you do not toss the hor fun well, it will probably all stick together in one lump which will makes it difficult to cook thereafter too. And a high heat is required to get that slight charred taste (wok hei) which is the essence of the dish.

And because the heat from the stoves in our high rise homes isn’t that strong as compared to commercially, I actually microwave the rice noodles so that they are already heated up prior to cooking. Hence, it will be slightly easier when getting it to be charred thereafter. 

So here’s the recipe to share ! And above are really quite my 2-cents worth, but hope it helps !

Silky Egg Hor Fun 滑蛋河粉


Recipe type: Main

Cuisine: Chinese

  • 180-200g hor fun (flat rice noodles)⁣
  • 60g pork slices⁣
  • 2-3 pcs prawns⁣
  • 1 squid, cut into rings⁣
  • 1 egg, beaten⁣
  • Some green vege⁣
  • 2½ tbsp oil⁣
  • 1 tsp minced garlic⁣
    For the gravy (add all together):⁣
  • 300ml chicken stock⁣
  • 1 tbsp oyster sauce⁣
  • 1 tsp light soya sauce⁣
  • ½ tsp dark soya sauce⁣
  • ½ tsp sugar⁣
  • Pinch of pepper⁣
    Pork marinade:⁣
  • 1 tsp light soya sauce ⁣
  • ½ tsp corn flour⁣
  • Pinch of pepper⁣
    For the Hor Fun:⁣
  • 1 tsp light soya sauce⁣
  • 2 tsp dark soya sauce⁣
    For thickening:⁣
  • 1½ tsp corn flour⁣
  • 2 tbsp water⁣
    To serve with:⁣
  • Some preserved green chillies⁣