PENANG CHAR HOR FUN.
Prep time: 1hr or less
All you need :
one hand full flat rice noodles
one hand full thin rice noodles( vermicelli or any preferred noodles )
1/2 tbs dark soy sauce ( thick, not liquid)
1 tbs soy sauce
1tsp sesame oil
1/2 tsp soy sauce ( marination for shrimp )
Shrimp ( or any preferred protein)
1tsp corn starch
vegetable( any of your liking)
vegetable oil
1 shallots ( sliced )
3 garlic cloves ( chopped )
1/2 tbs oyster sauce
2 scallions ( sliced )
1 egg ( beaten )
salt
fresh diced chili or chili oil
2 cup chicken broth /stock ( or 1/2 chicken bullion cubed to 2 cups of water )
Directions:
1. Soak vermicelli in hot water for 3 mins. Drain and keep aside.
2. Marinate shrimp with a 1/2 tsp soy sauce and a pinch of salt for 10 mins. Add the marinated shrimp to a pan with 1tsp sesame oil and stir fry on medium heat until it is cooked. Keep a side to cool. *you can substitute for any protein here*
3. In a pan, add 1 tsp oil and the flat rice noodles. Loosen the noodles for about a minute. Then add the vermicelli with dark and light soy sauce and stir fry in medium heat for a minute until it is well coated. Keep a side to cool. *If you prefer, you have the option of using one type of noodle*
4. In the same pan, add the chicken broth and bring to a boil. Then add the vegetable. I used cabbage, but typically bak choy or mustard greens are popular with this dish. Once the vegetable softens, add 1/2 tbs oyster sauce and bring to medium boil ( taste for salt. If needed add lil more oyster sauce or salt). *If the water boils down, just add a little water to maintain the a soup consistency you want*
5. Then add corn starch to thicken the sauce. Once the sauce thickens, taste for salt and add a little more if it’s needed. Gently pour the beaten egg to the sauce without stirring it. Let it cook for another minute and remove from heat.
Let’s Plate:
1. Place the fried noodles on a deep serving plate and pour the creamy sauce all over it along with the shrimp. Serve immediately with some sliced scallions, diced fresh red chili or use chili oil to bring extra flavor to the dish.
