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Char Hor Fun (Rice Noodles in Egg Gravy)

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Char Hor Fun is a typical street (hawker) Chinese food in Malaysia and Singapore. For many of us, it is also a childhood comfort food that we will never get bored of eating. There are also many Malaysian chain restaurants or food stores all over the world selling this popular classic dish. Hor fun or shahe fen (Mandarin) originated from Guangzhou in Southern China region of Guangdong and its popularity proliferated into Southeast Asia. Another name for this dish is wat tan hor (Cantonese), which literally means “silky egg fried noodles”. In addition, a different version called ying yong hor (in Cantonese symbolizing Yin and Yang) with a twist is the used of flat rice noodles cooked in light and dark soy sauce plus thin rice noodles (rice vermicelli) fried until crunchy. Usually, only fresh flat rice noodles are used and cooked with light soy sauce and dark soy sauce. Then meat like chicken or beef or pork and/or seafood together with choy sum are cooked in a silky and thickened egg gravy. Subsequently, the hot egg gravy including the ingredients used are served on top of the cooked noodles. However, fresh flat rice noodles or hor fun, normally have wheaten cornstarch added in addition to rice as a main ingredient, so I will not recommend using these noodles in any gluten free recipes. For my gluten free recipe, I am using gluten free pad Thai noodles (Chang’s) cooked in blackstrap molasses and salt. Chicken, prawns and choy sum are the main ingredients used and tossed and served in a smooth and silky egg sauce. This recipe is also soy free, dairy free and nut free.














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