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).

IngredientS

MAIN :

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

SIDE :

  • 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.

SEASONING/SAUCE :

  • 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 !!!

MethoD

  • 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.

EnD
Copyright © 2014 The VianD · All Rights Reserved

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