- Hor Fun, obviously.
- 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.
- 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 !!!
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 *LoL*) and mix the Hor Fun well. U’ll have to keep shifting the Noodles, else it will stick to the Wok.
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.