Penang Char Hor Fun
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 people
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Calories
418 kcal
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Course
Main Course
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Cuisine
Malaysian
Penang Char Hor Fun
Description
This Penang Char Hor Fun recipe begins by soaking vermicelli and separating flat rice noodles. Each noodle type is stir-fried separately with soy sauce and sweet kecap manis until lightly charred, creating a distinct smoky flavor and texture. The seafood mix consists of shrimp, pork, bay scallops, and fish cake, quickly stir-fried with garlic before simmering in chicken broth combined with seasonings and thickened using a cornflour slurry.
Adding mustard greens just before finishing contributes a slight bitterness and bright green color. The thickened gravy coats the noodles once combined, balancing the layered flavors: sweetness from kecap manis, umami from oyster sauce and fish sauce, mild heat from white pepper, and the richness from meats and broth. This dish is traditional to Penang, showcasing a blend of textures from soft noodles to tender meats and crisp greens.
The layered cooking approach helps maintain the integrity of each noodle type while allowing flavors to develop in the sauce. This results in an authentic and satisfying meal reflective of Malaysian street food.
Ingredients
- 1/2 pack hor fun noodles or flat rice noodles
- 1/2 pack vermicelli
- 3 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon soy sauce
- 1 tablespoon kecap manis
Toppings:
- 12 Shrimp peeled and deveined
- 12 pieces pork meat
- 12 bay scallops
- 12 fish cake thin pieces
- 1/2 can chicken broth
- 5 talks mustard greens choy sum, cut into 2 inch length (5 cm, Chinese
- 1 1/4 cup water
- 3 cloves garlic minced
Starch:
- 2 tablespoons cornflour
- 1/4 cup water
Seasoning:
- 2 tablespoons oyster sauce
- 1/2 tablespoon soy sauce
- 1/8 teaspoon fish sauce
- 1/2 teaspoon sugar
- 2 dashes white pepper powder
- salt to taste
Instructions
- Soak the vermicelli in warm water for 15 minutes, or until soft. Drain and set aside.
- Break the flat rice noodles apart by peeling the layers and set aside.
- Heat a wok and add 1 1/2 tablespoons of cooking oil. Toss in the vermicelli and stir quickly. Add 1/2 tablespoon of soy sauce and 1/2 tablespoon of kecap manis.
- Continue to stir the vermicelli until the soy sauce and kecap manis are well blended in. Keep stirring until the vermicelli are lightly burned or charred. Dish up and set aside. Repeat the same process for the flat rice noodles, then dish up and set aside.
- Add some oil to a wok and stir-fry the minced garlic until fragrant. Then, add the pork, shrimp, bay scallops, and fish cake, and stir quickly.
- Add the chicken broth and 1 1/4 cups of water immediately. Incorporate all the seasonings and bring to a boil. Then, add the starch mixture to thicken the gravy. Finally, add the mustard greens, give it a quick stir, and turn off the heat.
- On a plate, arrange the fried vermicelli and flat rice noodles evenly. Pour the gravy and toppings over the noodles and vermicelli. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 418kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 61mg | 20% |
| Sodium | 1056mg | 44% |
| Potassium | 280mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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