• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 2 people
  • Difficulty Normal

Recipe Ingredient

  • 100g white fish fillet, sliced into 5mm thick pieces
  • A dash of salt, sugar and pepper
  • A little sesame oil
  • A sprinkling of Hua Tiau wine (optional)
  • 4 stalks spring onion, cut into 5cm lengths
  • 5-6 slices young ginger
  • 250g flat rice noodles (hor fun), cut into broad slices and loosened slightly with your fingers to separate
  • 2-3 tbsp oil
  • Sauce ingredients - (combined)
  • 1 tbsp light soy sauce
  • 1 tsp oyster sauce
  • 1 tbsp abalone sauce
  • A few drops thick soy sauce
  • A pinch of pepper
  • ½ tsp sugar
  • ½ tsp chicken stock granules
  • 1-2 tsp cornflour
  • 100ml chicken stock or water


  1. Heat oil in a wok (make sure that the whole wok is well greased, then drain excess oil).
  2. Fry hor fun, tossing lightly until slightly burnt for about 1 minute. Dish out onto a serving plate.
  3. Heat wok with remaining oil, stir-fry ginger and half portion of spring onion until fragrant. Add in fish and pour in combined sauce ingredients. Bring to just a quick boil.
  4. Add remaining spring onion and add a little more oil to glaze the sauce. Pour the sauce mixture over the pre-fried hor fun and serve immediately.

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