Ipoh Hor Fun
This is the dry recipe for Ipoh hor fun, aka hor fun (Asian flat rice noodles) with mushrooms, shredded chicken, prawns and greens. This is a very balanced and filling one-dish meal with a bit of everything (noodles, mushrooms, meat, seafood and vegetables) all on the same plate. Don’t forget to serve it with some home-made pickled green chilli!
Unlike our local style hor fun, Ipoh hor fun does not have a beaten egg added to the gravy. Additionally, the noodles used for Ipoh hor fun are a thinner variety of our local kway teow, and you can buy it from the wet markets or local supermarkets. I bought mine from the supermarket, namely the “Kang Kang” brand with the cute monkey mascot. This particular brand does not need refrigeration (unless it’s already opened), so keep the new sealed pack at room temperature. Once refrigerated, the noodles may hardened and break more easily when frying.
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My hor fun gravy is not very dark in colour, as I am only using the mushrooms braising sauce (which has some dark soy in it) to season the chicken stock. If you want the typical darker colour gravy, you can add dark soy sauce to your preference.
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