← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 400 g fresh flat rice noodles (kway teow / hor fun), loosened
• 1 tbsp Dark soy sauce
• 1 tsp Soy sauce
• 3 tbsp Vegetable oil
• 3 cloves Garlic, finely chopped
• 150 g Prawns (shrimp), peeled
• 100 g Chicken breast, thinly sliced
• 150 g Choy sum (Chinese flowering cabbage), cut into 5 cm lengths
• 500 ml chicken stock
• 1 tbsp Oyster sauce
• ½ tsp Sugar
• ¼ tsp White pepper
• 2 tbsp Cornflour (cornstarch), mixed with 4 tbsp water
• 2 Eggs, beaten

Method

1. Toss the noodles with the dark and light soy sauce. Heat 2 tbsp of the oil in a wok over high heat until smoking and fry the noodles in a thin layer, leaving them to char for 30 seconds before tossing, for 2–3 min in all. Divide between two deep plates.
2. Add the remaining oil and fry the garlic for 30 seconds. Add the chicken and prawns and stir-fry for 1–2 min until they change colour.
3. Pour in the stock with the oyster sauce, sugar and pepper and bring to the boil. Add the choy sum and cook for 1 minute until bright green and the chicken is cooked through.
4. Stir the cornflour slurry and pour it in, stirring, until the gravy thickens and turns glossy, about 30 seconds.
5. Turn off the heat. Pour in the eggs in a slow circle and wait 10 seconds, then gently fold once or twice so they set in soft, silky ribbons. Ladle the gravy over the noodles and serve with pickled green chillies.

Tips

• The egg goes in off the heat; stirring hard makes a cloudy soup instead of silky strands.
• Fresh hor fun cracks when cold: microwave the pack for 30 seconds or rinse in warm water to separate the strands.

Sources

Written in our own words after cross-checking these recipes:

Nomadette Huang Kitchen