Sar Hor Fun Recipe
 Fried Broad Rice Noodles- Cantonese Style

Ingredients:

Main:
680 g/ 1 1/2 lbs
4 tbsp
2 tsp
2 tsp

Gravy:
115 g/ 4 oz
225 ml/ 8 fl oz
115 g/ 4 oz
225 ml/ 8 fl oz
115 g/ 4 oz
115 g/ 4 oz
2 cloves
2 tbsp
2 tsp

1 tbsp

 

Condiment:

1 tbsp
 

hor fun (broad rice noodles)
cooking oil or lard
light soy sauce
dark soy sauce

prawns
water for prawn stock
pork ribs
water for pork stock
char siew (barbecued pork)
chye sim (greens)
garlic
cooking oil or lard
corn flour
a little water
light soy sauce
dash of pepper
salt to taste

pickled green chilies
light soy sauce.

Method:

1. Loosen rice noodles. for folded uncut variety, cut into broad widths and loosen.

2. Heat oil. Over very hot fire, fry rice noodles. Add light and dark soy sauce and stir-fry briskly. Allow noodles to burn a little at the edges to obtain a smoky taste. Put aside on a platter.

3. Peel and devein prawns. Prepare prawn stock. Put aside stock and prawns.

4. Prepare pork stock. Discard pork ribs and mix pork stock with stock.

5. Slice thinly barbecued pork.

6. Cut greens into lengths of 2.5 cm/ 1 inch. Use only young leaves and shoots.

7. Chop finely garlic

8. Heat oil and fry chopped garlic until fragrant. Add greens, prawns and prawn/ pork stock.

9. Mix corn flour with a little water to form a thin paste and stir into mixture. Add light soy sauce.

10. When gravy thickens, add barbecued pork, pepper and salt to taste.

11. Remove and pour over rice noodles.

12. Serve with sliced pickled green chilies and light soy sauce.