Seafood Hor Fun by Vanessa Tay


700g fresh hor fun - thick kway teow
Pork fillet - thinly slice
* marinate the pork with light soy sauce, sesame oil, pepper and corn flour
15 fresh prawn - shelled and deveined
2 squids - cut into rings
Fish fillets - thick slice
1 large pc fish cake - slice
1 pack chay sim/ xiao bai cai - cut lengthwise
2 cloves garlic, minced
2 slices ginger
2 tablespoons oil
4 tablespoon soy sauce
2 Eggs - lightly beaten


250ml chicken broth
* I used ready pack
600 ml water
1 tbsp oyster sauce
1 tsp light soy sauce
1 tsp sugar
pepper to taste


3 tablespoons potato starch
* Mix 3 tbsp potato starch with 4 tbsp water


Wash and loosen the hor fun completely so they don’t clump together. Shake dry

Heat 1 tablespoon of the oil in a wok over high heat. Add hor fun and light soy sauce and stir fry until slightly charred.
➰ can add 1 tbsp dark soy sauce "more for it looks too light"
Transfer the noodles to a deep serving plate or bowl. * I store it in the rice cooker to keep warm

In the same wok used to stir-fry the hor fun, add 1 teaspoon oil.
Stir-fry garlic and ginger till fragrant. Add in the pork and stir-fry till they are just done.
Pour chicken broth and water into wok and bring to boil.
Add in the prawn, squid, fish fillet and fish cake and vegetable
Add in all the seasoning "condiments" except for egg and potato starch mixture. Bring to a boil and have a quick taste, add more seasoning if required.

Gradually stir in the potato starch mixture to thicken the sauce to your desire consistency

Turn off the heat, used a sieve gently stir in the beaten egg


The gravy has to be poured over the dish when ready to eat, the hor fun soaks up the gravy.