There is a saying or myth in Penang about Char Hor Fun (炒河粉)–one that is only Penang’s I am sure–if you are a bachelor and would like to win the heart of your girlfriend, you would seek out the best Char Hor Fun in town and make sure you take your girlfriend there, if possible, frequently.
And if you wanted to win the hearts of your future parents-in-laws, you would be smart enough to “ta pau” (take out) for them, too.
When I was little, my sisters’ boyfriends (now my brothers-in-law) would religiously pack Char Hor Fun for my parents. Being the youngest in the family, my parents would share the “bribe” with me, and that was how I started my love affair with this delicacy…
Char Hor Fun is traditionally Chinese, but there are many variations to this ubiquitous dish.
When I was attending college in Kuala Lumpur (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…
In Thai cuisine, there is a similar dish called Rad Na and I believe Vietnamese have their own adaptation. The ingredients and toppings might be different but they are all delicious.
Call me biased, but the best ones in my opinion is still Penang Char Hor Fun.
If you are a bachelor, perhaps you might want to try my recipe and make this dish for your girlfriend. And while you are at it, make some extras for your future parents-in-law, too.
How Many Calories per Serving?
This recipe is only 400 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Penang Char Hor Fun
Penang Char Hor Fun (炒河粉) recipe - If you are a bachelor, perhaps you might want to try my recipe and make this dish for your girlfriend. And while you are at it, make some extras for your future parents-in-law, too!
- 1/2 pack hor fun or flat rice noodles
- 1/2 pack vermicelli
- 3 tablespoons oil
- 1 tablespoon soy sauce
- 1 tablespoon kecap manis
- 12 shrimp peeled and deveined
- 12 pieces pork meat
- 12 bay scallops
- 12 thin pieces of fish cake
- 1/2 can chicken broth
- 5 stalks chinese mustard green/choy sum cut into 2 inch length (5 cm)
- 1 1/4 cup water
- 3 cloves garlic minced
- 2 tablespoons corn flour
- 1/4 cup water
- 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
Soak the vermicelli in warm water for 15 minutes, or until soft. Drain the water and set aside.
2Break 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 soy souce and 1/2 tablespoon of kecap manis.
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.
5Repeat the same for the flat rice noodles. Dish up and set aside.
6Add some oil in a wok and stir-fry the minced garlic until fragrant.
7Add in the pork, shrimp, bay scallops, fish cake and do a quick stir.
8Add the chicken broth and 1 1/4 cup of water immediately.
9Add in all the seasoning and bring it to boil.
10Add in the starch mixture to thicken the gravy.
11Add in the mustard green, do a quick stir and turn off the heat.
12On a plate, place the fried vermicelli and flat rice noodles equally.
13Pour the gravy and toppings on the noodles and vermicelli. Serve hot.
Finally I found a good recipe for my 生面 gravy. Easy and delicious ?
Love love your recipes and you made it easy to find ingredients and thank you so very much.Was wondering do you have a recipe for pork lo mein ?
Just sub with pork: https://reference.rasamalaysia.com/shrimp-lo-mein/
I made it in a hurry and i forgot the chicken broth but it was very delicious. My Scottish husband loved it very much. I will definitely make it again. ?
Awesome, try it next time with chicken broth and it’s even better.
please can you post up a picture or email me the picture of the chicken broth you use?? thanks
Any canned or packed chicken broth or stock can do.