Ingredients

  • Serves 4 people
  • 8 pcs Chinese dried shiitake mushroom (soaked in hot boiling water and stalks trimmed and discarded)

  • 500 ml water (include mushroom soaking water)

  • 1 tbsp + 1 tsp dark soy sauce

  • 1 + 1 tsp light soy sauce

  • 1 tsp rock sugar

  • 200 g cooked chicken breast (shredded)

  • 8 prawns (shelled)

  • 1 tbsp oil

  • 4 shallots (chopped)

  • 500 g ipoh hor fun

  • 500 ml chicken stock

  • 4 stalks choy sum (cut into 5 cm length)

  • mushroom braising liquid (to taste)

  • cornstarch slurry (1 tbsp cornstarch mix with 2 tbsp water)

  • 1 tbsp pickled green chilli (for garnish)

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Recipe Courtesy of
Asian Food Network

Ipoh Hor Fun

Not quite a soup but not at all dry, the Ipoh Hor Fun is a humble bowl of noodles consisting of gravy-soaked silky flat rice noodles, shredded chicken, prawns, mushrooms and fried shallots. The secret lies in the gravy –a chicken-based stock enhances the earthy flavour of mushrooms. Serve immediately because this dish is best enjoyed piping hot!
  • Medium
  • 15 min
  • 40 min
  • 10 min
  • 5 steps
  • 15 Ingredients
  • Medium
  • 5 steps
  • 15 Ingredients
  • 15 min
  • 40 min
  • 10 min

Instructions

  1. Stew Mushrooms

    • In a small pot, fill 500ml water (including mushroom soaking water), 1 tbsp dark soy sauce, 1 tsp light soy sauce and 1 tsp rock sugar.
    • Add mushroom and bring to a boil.
    • Simmer for 30 min or until mushrooms are tender.
    • Set aside


  2. Boil Prawns

    • Bring a small pot of water to boil.
    • Add prawns and boil until they are just cooked (about 2 min).
    • Set aside.
    Boil Prawns


  3. Fry Hor Fun

    • Heat wok with oil and add shallots. Cook until shallots are soft and aromatic.
    • At the first sight of them browning, add hor fun, 1 tsp of dark soy sauce and 1 tsp light soy sauce.
    • Stir fry at high heat until the colour is even, drizzling a bit more oil if the noodles are too dry.
    • Once colour is even, let the hor fun brown slightly on one side before turning them over.
    • Divide and portion fried hor fun on serving plates.
    Fry Hor Fun


  4. Hor Fun Gravy

    • Add chicken stock to the heated wok and bring to a simmer.
    • Cook choy sum through a slotted ladle for 10-15 sec. Set aside.
    • Season and darken gravy with mushroom braising sauce. 
    • Thicken stock by adding cornstarch slurry, a little at a time, until the soup is of a semi-runny consistency.
    • Return the shredded chicken, mushrooms and prawns to the gravy for a few seconds to warm through and to moisten them.


  5. Assembling the hor fun and serve

    • Pour the hot gravy over the hor fun. Top each plate with shredded chicken, mushrooms, prawns and choy sum.


Garnish and Serve!

Serve with pickled green chilli.

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Ingredients
  • Serves 4 people
  • 8 pcs Chinese dried shiitake mushroom (soaked in hot boiling water and stalks trimmed and discarded)

  • 500 ml water (include mushroom soaking water)

  • 1 tbsp + 1 tsp dark soy sauce

  • 1 + 1 tsp light soy sauce

  • 1 tsp rock sugar

  • 200 g cooked chicken breast (shredded)

  • 8 prawns (shelled)

  • 1 tbsp oil

  • 4 shallots (chopped)

  • 500 g ipoh hor fun

  • 500 ml chicken stock

  • 4 stalks choy sum (cut into 5 cm length)

  • mushroom braising liquid (to taste)

  • cornstarch slurry (1 tbsp cornstarch mix with 2 tbsp water)

  • 1 tbsp pickled green chilli (for garnish)

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