Wednesday, 26 December 2007

Sar Hor Fun ( Fried Noodles)

There is a saying in Penang about Sar Hor Fun, which I used to hear my mum teasing her friends when their daughter started dating, " you will never short of Sar Hor Fun every night" that is only Penang's I am sure--
Sar Hor Fun in Penang is called differently in Kuala Lumpur. When I was working in KL, I found out that the dish is called "Wat Tan Hor" there. The concept of the dish is the same, but it has a slightly different presentation and eggs are used in the gravy, hence the words "wat tan" which literally means "smooth eggs" in Cantonese.


  • 1/2 pack hor fun or flat rice noodles
  • 1/2 pack mee hoon or vermicelli
  • 3 tablespoons oil
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 15 shrimp, peeled and deveined
  • 12-15pcs thin pieces of pork meat
  • 15 thin pieces of fish cake
  • 7 stalks chinese mustard green/choy sum,cut into 2-inch length
  • 1 1/4 cup water
  • 3 cloves garlic,minced
Starch: 2 tablespoons corn flour mixed with 1/4 cup water

  • 1 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (nampla)
  • 1/2 teaspoon sugar

  • 1 tablespoon sesame oil

  • 2 dashes white pepper powder

  • Salt to taste

Soak the vermicelli in warm water for 15 minutes or until soft. Drain the water and set aside.
Break the flat rice noodles off by peeling the layers. Set aside.
Heat up a wok and add 1 1/2 tablespoon of cooking oil. Toss in the vermicelli and do a quick stir. Add 1/2 tablespoon of dark soy souce and 1/2 tablespoon of light soy sauce and continue to stir the vermicelli until the soy sauce and kecap manis are well blended with the vermicelli. Continue to stir until the vermicelli are lightly burned or charred. Dish up and set aside.
Repeat the same for the flat rice noodles. Dish up and set aside.
Add some oil in a wok and stir-fry the minced garlic until fragrant.
Add in the pork, shrimp and fish cake and do a quick stir.
Add 1 1/4 cup of water immediately.
Add in all the seasoning and bring it to boil.
Add in the starch mixture to thicken the gravy.
Add in the mustard green, do a quick stir and turn off the heat.
On a plate, place the fried vermicelli and flat rice noodles equally.
Pour the gravy and toppings on the noodles and vermicelli. Serve hot.

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