PenangTime.com: Recipe Guide
CHAR HOR FUN
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Noodles: 400g Flat rice noodles (Hor Fun), 1 tbsp soy sauce, 1 tsp dark soy sauce.
- Gravy: 2 cups chicken stock, 1 tbsp oyster sauce, 1 tbsp soy sauce, white pepper, 1 tsp sugar.
- Ingredients: Prawns, sliced pork, fish cake, choy sum (vegetable), 2 eggs (beaten).
- Thickener: Cornstarch slurry (2 tbsp starch + water).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Sear Noodles: Heat a wok with little oil until smoking. Add noodles and dark soy sauce. Stir fry rapidly to get wok hei (char). Remove and set on a plate.
- Make Gravy: In the same wok, fry garlic and pork. Add chicken stock and bring to boil. Add prawns and fish cake. Season with oyster/soy sauce.
- Thicken: Add cornstarch slurry to thicken the soup.
- Egg: Turn off heat (or lower heavily). Swirl in the beaten eggs so they form silky ribbons (do not over-scramble).
- Serve: Pour the gravy over the prepared noodles.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The searing of the noodles at the beginning is the most important step for flavor.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Char Hor Fun in Penang and compare flavour profiles.