How to make Singapore Hor Fun Noodles, rice noodles in a slurpy eggy gravy.
Singapore Hor Fun Noodles are fried rice noodles in a slurpy, thick egg gravy that is a hawker classic in Singapore.
Well, not quite. This is typically found in zi char stalls, but people rarely would order this for, let’s say, lunch. Or at least I’ve not seen many people order this during office lunch hours, unlike Chicken Rice, Fried Rice, Wantan Noodles, Salad, you get it.
My personal experience with Hor Fun noodles have been family dinners at a hawker centre, where we would order an array of seafood dishes. For carbs, we would order egg fried rice, and a plate of these hor fun noodles.
How to Fake that ‘Wok Hei’ Effect for Singapore Hor Fun Noodles
I like getting a nice char on my fried noodles first – to get that wok hei effect. I don’t have a wok nor a big roaring fire at home, so I do the next best thing, which is letting the seasoned noodles sit on the pan for a while, and allow the heat to caramelize all the yummy soy sauce on the noodles. Not the exact wok hei effect, but close.
I used the same technique for my Pad See Ew recipe.
How to get silky, stringy eggs
You can find two versions of the gravy, an eggy one and a plain no-egg version. Personally I prefer the eggy version. The eggs are swirled into the gravy to get a pretty, silky, stringy effect. To do this, add in the eggs while giving the stock a gentle stir in one direction.
How to Serve Singapore Hor Fun Noodles? Pickled Green Chillies
This is best served with some pickled green chillies. Easy to make, and fab to keep in the fridge. Simply chop up some green chillies, and add boiling water to it. Let it sit for 5 minutes. Drain away hot water, and add white vinegar, sugar and salt. Pop in the fridge to get a full pickle… but I usually serve it immediately :p. Tastes the same to me, the only difference is in colour. Served immediately, the chillies have the same green shading. Left to pickle, your chillies will have more dull green shade.
I have a full recipe for Pickled Green Chillies here.
More Recipes Like This
If you love this Singapore noodle recipe, you mighty love these too:
Singapore Hor Fun Noodles
2
servings20
minutes15
minutesIngredients
- Noodles
400 grams Flat Rice Noodles
1 tbsp Light Soy Sauce
1 tbsp Kicap Manis
- Gravy
2 Cloves Garlic, chopped
1 inch Ginger, sliced
800ml Chicken Stock
2 tbsps Oyster Sauce
2 tbsp Light Soy Sauce
1 tsp sugar
Cornstarch slurry (1-2 tbsps cornstarch + 2-3 tbsps water)
Protein of choice: Chicken, Prawns, Crabsticks.
Vegetables of Choice: Carrots and Chye Sim
2 Eggs
Directions
- Stir fry the rice noodles or kway teow noodles first. In a pan, add oil, and once hot, add in the rice noodles.
- Add in a tablespoon of light soy sauce, and a tablespoon of dark soy sauce or kicap manis.
- Let the noodles sit on the pan for a bit, about 1 minute or so. When you flip the noodles over, there should be a brown caramelisation happening.
- Take noodles off the pan.
- In the same now-empty pan, add more oil. Once it’s hot, add ginger and garlic.
- Once fragrant, add in chicken and let it cook.
- Next, add in prawns and crabstick, or any seafood of choice. Add oyster sauce and light soy sauce.
- Next, add in carrots and stems of the Chye Sim. Let that cook for a while before adding in the leafy part of the Chye Sim.
- Add chicken stock.
- Once the stock boils, season with sugar, and salt if you need.
- Give the stock a gentle stir. While you’re gently stirring, slowly add in whisked eggs.
- Finally, add in cornstarch slurry.
- To assemble, add stir-fried noodles on a plate first. Drench noodles with egg gravy. Done!
Did you make this recipe?
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Yes, very nice Hor Fun recipe.
I usually only use the egg whites. Each to his own I suppose.
I always use my butane torch when I want to get that charred effect. Try it.
That’s an AWESOME hack farah!!