20min 4 ppl
Seafood Hor Fun
20 minutes
4 people
Medium31–60 min or 7–12 steps
20 min · 7 steps
Medium: 31–60 min or 7–12 steps
390 kcalper person
Protein 30g
Carbs 45g
Fats 10g
About this dish
Charred wide rice noodles topped with prawns, squid and fish cake, Chinese broccoli and beansprouts in a glossy soy and oyster sauce gravy.
Allergy Info
Gluten, Soya, Sesame, Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Beansprouts100 g
- Chinese broccoli150 g
- Garlic clovesminced3 cloves
- Gingerfinely sliced10 g
Fish & Seafood
- Raw King Prawnspeeled and deveined150 g
- Squidcleaned and sliced100 g
- Fish cakessliced100 g
Tins & Jars
- Fish stock300 ml
Dried Goods
- Wide rice noodles400 g
- Cornflour2 tsp
Spices & Seasonings
- White pepper0.25 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Dark soy sauce1 tbsp
- Oyster sauce1 tbsp
- Sesame Oil1 tsp
- Vegetable Oildivided2 tbsp
Utensils
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Heat half the vegetable oil in a wok over high heat and stir-fry the rice noodles with the dark soy sauce for 3 minutes until lightly charred, then transfer to serving plates.
Approx. 4 minutes
2
Heat the remaining oil in the wok and stir-fry the garlic and ginger for 1 minute until fragrant.
Approx. 2 minutes
3
Add the prawns and squid and stir-fry for 3 minutes until the prawns turn pink and opaque and the squid curls; insert a meat thermometer into a prawn to confirm it reads at least 63°C before continuing.
Approx. 4 minutes
4
Add the fish cake slices, Chinese broccoli and beansprouts and stir-fry for 2 minutes until just wilted.
Approx. 2 minutes
5
Pour in the fish stock, light soy sauce, oyster sauce and sesame oil and bring to a simmer.
Approx. 3 minutes
6
Mix the cornflour with a little cold water, stir into the wok, and cook for 2 minutes until the gravy thickens.
Approx. 3 minutes
7
Ladle the seafood, vegetables and gravy over the charred noodles to serve.
Approx. 2 minutes
