As with all fried hawker noodle dishes, use a large wok over high heat where possible and slice up all your ingredients before starting to cook so they can be tossed in quickly. The secret to getting the gravy right is to add the eggs at the very last minute before serving- by all means change it up to be thicker/thinner/eggier/egg-less if you see fit.
Fry together over high heat in a bit of oil until charred:
- About 350g fresh hor fun/kuay teow (soak in hot water first to separate if clumped together, then drain thoroughly. If using dried noodles, use less as it expands and boil until white and soft before use)
- 1 tbsp dark soy sauce (more if it looks too light)
- 1 tbsp light soy sauce
- Dish up onto two deep plates/shallow bowls and set aside.
- Fry 2 cloves garlic, finely chopped until golden.
- 8-10 slices of chicken (or beef if you like)
- 6-8 raw king prawns, peeled and deveined
- 6-8 slices of fishcake
- 6-8 slices of squid
- 1½- 2 cups water (depending on how much gravy you want) * If you have good chicken stock around use that but I would avoid artificial chicken stock cubes/powder, tastes awful!
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- Bit of sugar
- Dash of white pepper
- Dash of salt
- Bring to a boil, then add 2 tsp cornstarch diluted in ¼ cup water (for thickening).
- Simmer for a few mins until thickened.
- Slice 1 bunch of choy sum (flowering Chinese cabbage) or greens of your choice into 2” lengths and throw in.
- Turn heat off and break in 2 eggs, stirring quickly to scramble.
- Have a quick taste and add more seasoning if required.
- Dish the gravy over the prepared hor fun and serve immediately (alongside a small dish of sliced pickled green chillies in light soy sauce if you're lucky enough to have it).
- Ready to serve...
Related Post : Source : Wikipedia / bakecookeat
