Bee Hoon Hor Fun

Depending on where you are, Hor Fun isn't easily available. Luckily, this is very easy to make at home. Instead of the traditional kuay tiao, I used bee hoon (rice vermicelli) and dried mee pok (flat egg noodles).

Ingredients

Dried bee hoon (rice vermicelli) soaked in hot water until soft
Dried mee pok (flat egg noodle)

Chicken, cubed/ beef, sliced/ prawns, peeled
1 carrot, peeled and sliced
3-4 dried shitake mushrooms, soaked in water until soft, sliced
1/2" ginger, peeled and minced
2 cloves garlic, peeled and minced

Chicken stock
Dark soy sauce, soy sauce, salt, white pepper, fish sauce, sesame oil to taste
Corn starch to thicken gravy

For ganish
Cilantro
Condiment: sliced pickled green chilies (optional)

Oil for frying

Method

Bring a pot of water to a boil. Add egg noodles and cook until soft. Drain and set aside. In a frying pan, heat some oil over medium heat. Add noodles and soaked bee hoon and fry until the noodles are slightly browned and crispy. Set aside.

In a frying pan, heat oil over medium heat. Add ginger and stir fry until slightly fragrant. Add garlic, carrots, meat until cooked through. Add mushrooms. Season to taste. Set aside.

Bring chicken stock to a simmer. Add dark soy sauce to give the gravy a deeper color. Season to taste. In a separate bowl, add water to corn starch (do not add corn starch to water - you'll make it very hard to mix). Stir until a paste is formed. Add the paste to the stock mix and let simmer for a few minutes until the gravy thickens. If it's not thick enough, add more starch paste. If it's too thick, dilute with some water or extra stock. Add the stir fried mix into the gravy.

Serve noodles topped with the gravy mixture. Garnish with cilantro and green chilies (optional).