FRIED HO FAN WITH PORK AND PRAWNS

Ho fan or flat rice noodles are very popular in Southeast Asia. They are also called hor fun or kuey teow. They are cooked in  many different ways: sometimes fried, sometimes with soup, sometimes dressed and topped with sprinkles. They are rather bland but takes on the flavours of whatever other ingredients you put in it. 

This very simple recipe is the way I cook ho fan at home. Beansprouts is usually added to this noodle but you can add any vegetables you like. The measurements of the ingredients are just a guide and may be varied according to your preference.

Ingredients:


500 gms. fresh ho fan
cooking oil for frying
2 eggs, beaten
1 medium onion, sliced
2 cloves garlic, crushed
100 gms. pork, sliced thinly, across the grain

1 1/2 tbsps. light soy sauce

1 tbsp. dark soy sauce

1 tsp. sugar

100 gms. medium prawns, shelled and deveined
3 bunches of fat spring onions, sliced into 2" lengths
1/4 c. water
ground black pepper
1 tsp. sesame oil
120 gms. beansprouts, tails trimmed

Method:


The fresh ho fan usually comes in a bag and is stuck together. Squeeze the bag gently to coax the noodles to separate. Take them out of the bag and peel the unseparated noodle strands apart. 

Put 2 tbsps. of oil in a very hot wok. Pour the beaten eggs. Stir continuously until it forms curds. Chop with the edge of a spatula or turner to break into little pieces. When the oil starts to come out of the eggs, scoop it all into a bowl and set aside. 

You don't need to wash the wok. Just make sure that there are no bits of eggs left in it. Heat up another 2 tbsps. of oil. Add the onions and stir fry for 2 minutes. 

Add the garlic and the pork, the soy sauces and the sugar. Stir fry for 2 minutes. 

Add the prawns and spring onions. Stir for a minute. 

Add the noodles, eggs and 1/4 cup of water. Stir fry until the noodles softens and all the seasonings coat it evenly. 

Add the pepper, sesame oil and bean sprouts. Stir fry for the final two minutes. Check the seasoning and adjust to your own taste. It is then ready to serve. 

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