Singapore Beef and Seafood Hor Fun Recipe
Singapore Beef and Seafood Hor Fun recipe. soft, flat rice noodles on a bed of gloriously, silky and thick sauce, ready in 30 minutes!
Ingredients
Noodles
- 400 g fresh flat rice noodles
- 1 clove garlic finely chopped
- 1 Tbsp sweet soy sauce (kicap manis)
- 1 Tbsp light soy sauce
- 1 tsp vegetable or peanut oil
Beef
- 200 g quick cook beef see infographic in post, on what cut to use
- 1 Tbsp light soy sauce
- 1 tsp Chinese Rice wine if you don't do alcohol, ¼ tsp clear vinegar
- ½ tsp ground white pepper
- ½ tsp cornflour (cornstarch)
Sauce
- 500 ml chicken stock (2 cups water + 1 stock cube or stockpot)
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 Tbsp oyster sauce
- 1 pinch sugar
- 2 Tbsp cornflour (cornstarch) mixed with 2 Tbsp water
Everything Else
- 2 squid tubes
- 8 large prawns (shrimps)
- 4 stalks Chinese vegetables like choy sim, tat soi or pak choi (or just the good old spinach)
- 1 Tbsp vegetable or peanut oil
- 1 tsp sesame oil
- 1 dash ground white pepper
Instructions
Prep Work
- Video coming in early 2023, after the current Christmas madness!Drizzle the sweet and light soy sauces all over the noodles and mix thoroughly, without breaking up the noodles. This is best done with your hands. Set aside.1 Tbsp sweet soy sauce, 1 Tbsp light soy sauce, 400 g fresh flat rice noodles
- Slice the beef up thinly and add all the other ingredients to the beef strips and mix thoroughly. Again, best done with your hands. Set aside to marinate.200 g quick cook beef, 1 Tbsp light soy sauce, 1 tsp Chinese Rice wine, ½ tsp ground white pepper, ½ tsp cornflour
- Slice up the squid tubes into thin rings.2 squid tubes
- Clean and de-vein the prawns, leaving the shells or at least the tails intact. The shells help to add flavour to the hor fun sauce.8 large prawns
- If your vegetables are large, cut them up in two, separating the green leaves from the stems. Otherwise, leave them whole.
Let's Get Cooking
- Heat the oil in a wok over a high heat and fry the garlic for 15 seconds.1 tsp vegetable or peanut oil, 1 clove garlic
- Throw in the noodles and fry for 2 minutes, tossing and stirring constantly. At the end of the 2 minutes, some of the noodles will be sticking to each other, that's when you know they're done. Dish up onto a serving plate and keep warm on the stovetop as you continue cooking everything else.
- In the same wok, heat the 1 Tbsp of oil, on medium high heat and quickly fry the beef strips for 2-3 minutes. You want the beef to be just cooked, still slightly pink on the inside. However, if you prefer your beef well done, go ahead and do so. Tip the cooked beef strips over the noodles, along with any juices and fat from the wok. Keep warm.1 Tbsp vegetable or peanut oil
- In the same wok, with no added oil, wilt the vegetables for about 20-30 seconds, you're going for a dark, glossy green. Tip the vegetables onto the beef and noodles.4 stalks Chinese vegetables
- Pour your chicken stock, the light soy sauce, the dark soy sauce, the oyster sauce and the sugar into the wok and bring to a boil on high heat.500 ml chicken stock, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 Tbsp oyster sauce, 1 pinch sugar
- When it's boiling, add the prawns, cook for a minute.
- Add the squid, cook for a minute.
- Add the cornflour mix stirring constantly, until the sauce thickens.2 Tbsp cornflour
- Take off the heat, drizzle the sesame oil all over and sprinkle a dash of the white pepper.1 tsp sesame oil, 1 dash ground white pepper
- Pour all over the noodles and serve immediately.
Nutrition
Calories: 523kcalCarbohydrates: 56gProtein: 43gFat: 16gSaturated Fat: 7gCholesterol: 267mgSodium: 2159mgPotassium: 2586mgFiber: 9gSugar: 15gVitamin A: 37702IUVitamin C: 381mgCalcium: 955mgIron: 9mg
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