Chanopedia

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June 28, 2024

Chan’s traditional Sau Tao / Hong Ting

The Sau Tao/Hong Ting is a family recipe which has been passed down through generations and made during special occasions, such as birthdays. This recipe has been adapted to suit modern times by using the Kitchen Aid mixer tool. For the Chan family in particular, …

Food

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February 7, 2022

Pineapple Tarts

This is a classic recipe that our family baked traditionally every lunar New Year. Pineapple tart （黄梨塔） symbolises good luck & prosperity and is always baked and gifted to family and close friends during this special occasion. Growing up in …

Bakes

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February 21, 2022

Char Kuay Teow

Family Fav – hawker style Fried Hor Fun noodles with prawns, fish cakes, lap cheong. Whipped us this wok rice noodle dish in no time. Enjoy and blessings.

Food

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Blog

June 28, 2024

Chan’s traditional Sau Tao / Hong Ting

Food

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February 21, 2022

Char Kuay Teow

Family Fav – hawker style Fried Hor Fun noodles with prawns, fish cakes, lap cheong. Whipped us this wok rice noodle dish in no time. Enjoy and blessings.

Food

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February 7, 2022

Pineapple Tarts

Bakes

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January 10, 2021

Lai Fun Noodles

Lai Fun has been in the family repertoire for ages but has been updated with current times using the Philips Pasta Maker. Making homemade noodles has never been a breeze with this simple recipe that you can execute in minutes. With just five key ingredients, …

Food

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October 16, 2020

Milk Bread/Buns

Our family started getting into baking bread during March 2020 COVID-19 lockdown. We have baked breads before but not as regularly as we do now. A really simple recipe that is highly adaptable, this milk bread dough is so versatile that you can produce sweet …

Bakes

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October 18, 2018

Soothe Your Soul at Shinjuku Gyoen

In the busy city of Tokyo, it is unbelievable to find sanctuary, peace, and quiet. But in Shinjuku Gyoen National Garden, you will be in awe by Mother nature and varied gardens of sorts. A large well-known park that has beautiful Japanese, French and English …

Travel

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October 18, 2018

Vanilla Sugar Cookies

This is a highly adaptable recipe. It is great for decoration, you can use it when children come over for a playdate as an activity to do. The sky’s the limit for this recipe. Recipe: (Makes about 30 cookies) 125g unsalted butter softened 160g …

Bakes

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August 29, 2018

Must Have Chicken Soup

Dear children, I remembered the other day you came home from school and remarked, “NOT chicken soup again!” And yes it is – this Chicken soup recipe is a staple in any kitchen, it’s the most basic and easy recipe you must know. You can …

Food

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August 24, 2018

Vanilla Cupcake with Rainbow Sprinkles

This is a foolproof sweet recipe that can be used for all occasions. You can serve it up quickly for guests who decided to pop in for a visit, the school bake sale or for birthday parties. This will be a sure winner. This recipe …

Bakes

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Lai Fun Noodles

February 21, 2022

Char Kuay Teow

Looking for a quick and simple dish for lunch or dinner? You can whip up this hawker style stir fry hor fun in no time with just a few ingredients from your fridge. The key to the success of this dish is the wok flavoured hor fun noodles and the egg cracked in the last moment to combine the dish together.

Char Kuay Teow means fried rice noodles, it is a stir fry Chinese inspired rice noodle dish with origins from Singapore and Malaysia and has grown popular with locals over the years to become a classic stir fried dish.

Growing up in Singapore, this dish is one of many readily available in hawker stores. The good ones usually have long queues and you know you are in for a good feed. Traditionally, they are fried with cockles but overtime with the public being more health conscious cockles are now often omitted from the dish. They key components to this dish besides the hor fun are lup cheong (chinese sausage), egg omelette with sweet sauce.

My girls enjoyed hot food so they loved how the dish is served piping hot with their favourite protein of choice. They loved the fresh hor fun noodles which is now readily accessible from Chinese supermarkets such as the Sunlit chain supermarkets in Australia. It is also a very versatile dish where you can change the protein from prawns to chicken.

So the key components of the dish are:

Hor fun – Fresh rice noodles available in Chinese supermarkets. You can beat fresh but you can substitute it with dry rice noodles that have been rejuvenated by boiling it or soaking it in hot water. Follow the manufacturer’s instructions. These dry rice noodles are found readily available in most Asian section of the supermarket isles.
Prawns – This is our protein of choice. We have recently discovered frozen Australia wild caught prawns which is handy to have in the freezer. They are of lovely size, firm and sweet.
Fish Cake – Available in most supermarkets nowadays, this fish cake is made up of fish minced and mixed with a starch ingredient and fried till golden. We have them in our freezer and we defrost the fish cake for stir fry dishes or put it in noodle soup.
Lup Cheong (Chinese sausage) – this is made up of pork and pork fat that has been smoked, sweetened and cured for some time. Like all sausages they taste different and we are lucky to get our chinese sausage from a family friend in Sydney. Apparently, its restaurant quality.
Bean sprouts – For that extra bit of crunch in the dish, toss in fresh plump bean sprouts to get that springy bite when you eat into your hor fun. Also readily available from supermarkets, I sourced mine from Coles supermarket and while a bit more expensive. My girls don’t mind the bean spouts and growing up in Singapore, my parents cooked some classic home made dishes with them. I still remembered the taste.
Chives/Spring onions – Of course, to add that colour into the dish, we must have chives or alternatively spring onions. Available in most grocery stores, they are alway handy to have in the fridge. Great for omelette, to spruce up your soup and just good old stir-fry dishes.
Eggs – last but not least the egg. You don’t have to whipped it up before you throw it into the wok, all you have to do is cracked it in. If you love your eggs like our family do, you can be generous and throw in two eggs. The key trick is to coat the eggs with the ingredients that are all in the wok and combined them together like a dream team.

Let’s talk about the sauces which make this dish come alive.

Soya sauce – my family go to soya sauce is the Kikkoman soya sauce which is ironically made in Singapore. How cool is that! Nowadays, Kikoman soya sauce is readily available in most grocery stores but they are slightly more affordable in Woolworths. These soya sauces has that deep flavour due to the way the sauce has been processed.
Oyster sauce – we get the Lee Kum Kee premium oyster sauce which is a tad expensive than others but hey the flavour is the bomb! Also available in most grocery stores but slightly cheaper in Woolworths.
Kecap Manis sweet soya sauce – growing up this is the brand we use and that is the ABC kecap manis sweeet sauce and we still love it. A little 275ml bottle goes a long way and makes a great dipping sauce fried spring rolls, pan fried radish cake and more.
Fish Sauce – now this is quite a pungent sauce but it does gives this dish a but of extra umami and we have been gifted the good ones from friends and I tell you a bottle of that can last a long time. Living in Australia, we use the Squid brand fish sauce also available in major supermarkets.

We hope you have fun making this dish and its quick and easy meal for all. We will probably get the older girls to give it a go and will let you know how we go. Enjoy!

Char Kuay Teow (Fried Hor Fun)

A crowd favourite – you can whipped this dish to please your fussy easters in no time.

Print Recipe

Prep Time 30

Cook Time 5

Course Main Course

Cuisine asian, Chinese

Servings 2 people

Equipment

1 wok heavy solid fry pan

Ingredients

Stir Fry

1 tbsp canola oil
1 tsp ginger
1 tsp garlic
10 slices fish cake
10 slices lup cheong
3 pieces prawns
200 g hor fun
75 g bean sprouts
25 g chives
1 egg

Sauce

2 tbsp soya sauce
1 tbsp dark soya sauce
1 tbsp sweet soya sauce
2 tsp fish sauce

Instructions

Heat up your wok / frying pan to be relatively hot
Add in oil
Add the lup cheong and then the fish cakes followed quickly with the ginger and garlic. Give it a quick toss and stir.
Add in the prawns and when it turned red on the side, toss in the hor fun noodles. Another quick toss and stir.
Add in the all the combined sauces, stir and toss.
Crack the egg in the centre of the stir fry and combined together. Add in more if desired.
Toss in bean sprouts then chives

Keyword chinese sausage, hor fun, stir fry

Food

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