Penang Hor Fun - 3 Versions / Flat Rice Noodles with Gravy / Stir-Fry Flat Rice Noodles
THE 3 VERSIONS REQUIRE A COMBINATION OF THE FOLLOWING:
(A)
6 eggs
210g sawi leaves /mustard green
300g pork tenderloin
300g chicken breast
12 prawns (500g)
100g crabsticks
210g fishcakes
10 cloves minced garlic
1.5kg Hor Fun / broad rice noodles
(B)
MARINADE FOR PRAWNS
12 prawns (500g) (from (A))
1/2 tsp salt
1/2 tsp pepper
(C)
MARINADE FOR PORK
300g pork tenderloin (from (A))
1 tbsp soya sauce
1 tsp sesame seed oil
1 tsp pepper
2 tsp cornstarch
(D)
MARINADE FOR CHICKEN
300g chicken breast
1 tbsp soya sauce
1 tsp sesame seed oil
1 tsp pepper
2 tsp cornstarch
(E)
NOODLE SAUCE
2 tbsp dark soya sauce
4 tbsp light soya sauce
6 tbsp water
(F)
2 tbsp oyster sauce
4 tbsp light soya sauce
1 tbsp sugar
1 tsp pepper
1 tsp chicken powder
5 cups (1100 ml) water
(G)
CORNSTARCH SLURRY
4 tbsp cornstarch
6 tbsp sugar
VERSION 1 - PORK AND PRAWN GRAVY HOR FUN
NOODLES
2 tbsp oil
500g broad rice noodles
3 tbsp noodle sauce (from (E))
GRAVY
1 tbsp oil
2 tsp minced garlic
1/2 of the gravy sauce (from (F))
300g pork slices
8 prawns
70g fish cake
70g sawi leaves
3 - 4 tbsp cornstarch slurry
2 lightly beaten eggs
1 tbsp Hua Tiao Chiew
green pickled chilies
red chilies in soya sauce
VERSION 2 - CHICKEN AND CRABSTICK GRAVY HOR FUN
NOODLES
2 tbsp oil
500g broad rice noodles
3 tbsp noodle sauce (from (E))
GRAVY
1 tbsp oil
2 tsp minced garlic
1/2 of the gravy sauce (from (F))
150g chicken breast
100g crabsticks
70g fish cake
70g sawi leaves
3 - 4 tbsp cornstarch slurry
2 lightly beaten eggs
1 tbsp Hua Tiao Chiew
green pickled chilies
red chilies in soya sauce
VERSION 3 - DRY STIR-FRY HOR FUN
2 tbsp oil
2 tsp minced garlic
2 lightly beaten eggs
150g chicken breast
70g fish cake
4 prawns
500g Hor Fun noodles
70g sawi leaves
4 tbsp noodle sauce ( from (E))
1 tsp chicken powder
1 tbsp Hua Tiao Chiew
1 tbsp fried crispy onions
green pickled chilies
red chilies in soya sauce
sambal