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Sar Hor Fun (Wat Tan Hor)
Also known as Char Hor Fun (Hokkien) or Wat Tan Hor (Cantonese), this home cook variety uses thin rice noodles.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Course:
Main Course
Cuisine:
Chinese
Keyword:
dinner, hawker fare, lunch, penang, supper
Servings:
6
Author:
Li-ling Ooi
Ingredients
A. Noodles
4
cakes
Fresh hor fan (if available)
3
cakes
vermicelli (bee hoon)
if dried soak for recommended amount of time
2
cakes
flat rice noodles (koay teow)
if dried soak for recommended amount of time
5
tbsp
vegetable oil
5
tsp
light soya sauce
B. Sauce
10
pieces
assorted fish ball
defrost if frozen
10
pieces
raw tiger prawns
halfed (tail-off or on optional)
2
pieces
char siew BBQ pork
thinly sliced
other seafood or pork liver if preferred
sliced fish cake is quite common
2
bunches
pak choy, choi sum or kai lan
cut into thick 2.5-inch lengths
3
tbsp
minced garlic
3
tbsp
vegetable oil
6
tbsp
oyster sauce
2
tbsp
dark soya sauce
2
tbsp
light soya sauce
2
tbsp
fish sauce
2
tsp
salt
1/4
cup
water
1.5
tbsp
corn flour
mixed thoroughly in 1/2 cup of cold water
2
eggs
beaten lightly
Instructions
A. Noodles
Soak dried bee hoon or Koay teow as recommended. If using fresh hor fun or noodles, skip this step
Heat oil in a non-stick pan
Add the noodles in to the pan loosely. Try to ensure the strands are loose and free flowing
Drizzle the light soya sauce over the noodles
Fry over medium to high heat for 5-8 minutes
B. Sauce
Heat oil and fry garlic until aromatic
Add in seafood if using, prawns and fish balls and gently stir fry until partially cooked
Add in vegetables and continue stir frying.
When vegetable have just changed colour, add in all sauces - oyster sauce, dark and light soy and fish sauce and salt
Mix well then add 1/4 cup water
Bring to boil
Prepare corn starch mixture and add in to boiling sauce
As sauce thickens, gently add the eggs in to the boiling sauce, stirring well
Add in cooked char siew just to heat through
Remove sauce from heat as soon as consistency is thick and eggy strands are formed
Carefully pour the sauce over the fried noodles
Enjoy with pickled green chillies.
Notes
Serve immediately. Leaving it out to cool may change the viscosity of the sauce.