Seafood Hor Fun

#seafoodhorfun #horFun

Seafood hor fun.

Another zichar noodle dish that we like. Cooking at home will not have the wok hei but we can add ingredients and season appropriately to make it delicious. Anyway, eating too much wok hei is not too healthy.

Marinate 200g toman fish slices with 1 tsp light soya sauce, 1 tsp hua tiao wine, some white pepper and 1 tbsp corn flour. Mix well and refrigerate for an hour.

In a wok without oil, add the hor fun enough for 2 persons and stir fry for a few minutes. When the rice noodles have loosened sufficiently, add 2 tsp light soya sauce.

Stir well until the hor fun are coated with the soya sauce and have a slight char. Pour the hor fun onto a serving plate and set aside.

In the same wok, heat up some oil. Add 4 cloves of minced garlic and some chopped white part of spring onion. Sauté until fragrant.

Add the marinated fish slices and fry for a couple of minutes. Then add 6 to 8 peeled prawns and 1 sliced squid. Fry for about a minute.

Add 400ml water or chicken stock. Season the broth with 1 tsp oyster sauce, 2 tsp light soya sauce and some white pepper. Stir well.

Thicken the broth with a corn flurry until it turns into a thick and glossy seafood gravy. Then add spring onion.

Crack and beat one egg and add in. Stir gently so that the egg does not get too scrambled. Off the heat when the egg is cooked.

Pour the gravy over the stir fried hor fun.