Kon Chau Hor (StirFry Flat Wide Rice Noodles)

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Wok Hei (鑊氣) At Its Best

Ready : 10  mins [Prep : 5 mins † Cooking : 5 mins] Printable Recipe


Kon Chau Hor” is most popular in Hong Kong and Guandong. The main ingredient of this dish is Hor Fun – a type of flat wide rice noodles, originating in the town of Shahe in Guangzhou. Surprisingly enough, this dish is sometimes served as a snack and can be found in many “Dim Sum” place but mostly as a main-noodles dish. One very famous variety of this noodles dish is “Kon Chau Ngau Hor – StirFry Beef Hor Fun“. Here, The VianD kinda adopted this version but instead of Beef, lean pork is used (Beef is a “no-no” in the family *😱*). While this dish looks simple but to get it right, its can be quite a challenge; bcos often enough, U’ll end up with a lump of oily Hor Fun..*😅*. Another element defining this noodles dish is “HEAT (high flame)/WOK HEI (镬)” – dubbed as “breath of the wok“. Read all About Wok Hei here. Having said all that, here’s The VianD take on Kon Chau Hor (StirFry Flat Wide Rice Noodles).



  • Hor Fun – make sure the Noodles are loosened up to individual strand and not stick together.


  • Frankly, U can use any meat condiment U fancy. Here, The VainD has sliced lean pork, sliced Fish Cake and Prawn. Sliced Onion, Scallion and Parsley – cut to abt. 2-inches long. Lots of Bean sprouts. The original recipe call for Chinese chive (many use Yellow chive) but Scallion is fine.


  • Light soy, Dark soy, Sugar, Salt, white Pepper, a touch of Oyster sauce and a dash of Sesame oil and Shaoxing wine. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!


  • Step 1 : Start by sautéing all the Side Ingredients (except sliced Chili, Scallion and Bean Sprout) with some chopped Garlic till golden brown aromatic on medium/low heat. From this point, HEAT and SPEED are crucial, cos this is how U avoid lumpy oily Hor Fun and achieving the Wok Hei element. Crank up the heat and I mean, as high as possible!!! Add in the Noodles and the pre-mixed sauce. Quickly, use the edge of the Spatula, shift (NOT STIR, else U’ll get broken up Hor Fun or U can try tossing the Wok *😅*) and mix the Hor Fun well. U’ll have to keep shifting the Noodles, else it will stick to the Wok.
  • Step 2 : Continue to stir fry till aromatic, add the rest of the Side Ingredients of sliced Chili, Scallion, Parsley and Bean sprouts. Mix well and a few more quick shifts and viola, ur plate of full of Wok Hei “Kon Chau Hor (StirFry Flat Wide Rice Noodles)” is ready to be served hot.

Copyright © 2014 The VianD · All Rights Reserved


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