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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 minutes
Cook Time 5 minutes
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