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Penang Char Hor Fun - This asian recipe is so easy to make, homemade and savoury!
There is a saying or myth in Penang about Char Hor Fun (炒河粉)–one that is only Penang’s I am sure–if you are a bachelor and would like to win the heart of your girlfriend, you would seek out the best Char Hor Fun in town and make sure you take your girlfriend there, if possible, frequently.
And if you wanted to win the hearts of your future parents-in-laws, you would be smart enough to “ta pau” (take out) for them, too.
When I was little, my sisters’ boyfriends (now my brothers-in-law) would religiously pack Char Hor Fun for my parents. Being the youngest in the family, my parents would share the “bribe” with me, and that was how I started my love affair with this delicacy…
Char Hor Fun is traditionally Chinese, but there are many variations to this ubiquitous dish.
When I was attending college in Kuala Lumpur (KL), I found out that the dish is called “Wat Tan Hor” there.
The concept of the dish is the same, but it has a slightly different presentation and eggs are used in the gravy, hence the words “wat tan” which literally means “smooth eggs” in Cantonese…
In Thai cuisine, there is a similar dish called Rad Na and I believe Vietnamese have their own adaptation. The ingredients and toppings might be different but they are all delicious.
Call me biased, but the best ones in my opinion is still Penang Char Hor Fun.
If you are a bachelor, perhaps you might want to try my recipe and make this dish for your girlfriend. And while you are at it, make some extras for your future parents-in-law, too.
Frequently Asked Questions
This recipe is only 418 calories per serving.
What To Serve With Penang Char Hor Fun
For a wholesome Malaysian meal, I recommend the following recipes.
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Penang Char Hor Fun
Ingredients
- 1/2 pack hor fun, or flat rice noodles
- 1/2 pack vermicelli
- 3 tablespoons oil
- 1 tablespoon soy sauce
- 1 tablespoon kecap manis
Toppings:
- 12 shrimp, peeled and deveined
- 12 pieces pork meat
- 12 bay scallops
- 12 thin pieces of fish cake
- 1/2 can chicken broth
- 5 stalks Chinese mustard green, choy sum, cut into 2 inch length (5 cm)
- 1 1/4 cup water
- 3 cloves garlic, minced
Starch:
- 2 tablespoons corn flour
- 1/4 cup water
Seasoning:
- 2 tablespoons oyster sauce
- 1/2 tablespoon soy sauce
- 1/8 teaspoon fish sauce
- 1/2 teaspoon sugar
- 2 dashes white pepper powder
- salt , to taste
Instructions
- Soak the vermicelli in warm water for 15 minutes, or until soft. Drain and set aside.
- Break the flat rice noodles apart by peeling the layers and set aside.
- Heat a wok and add 1 1/2 tablespoons of cooking oil. Toss in the vermicelli and stir quickly. Add 1/2 tablespoon of soy sauce and 1/2 tablespoon of kecap manis.
- Continue to stir the vermicelli until the soy sauce and kecap manis are well blended in. Keep stirring until the vermicelli are lightly burned or charred. Dish up and set aside. Repeat the same process for the flat rice noodles, then dish up and set aside.
- Add some oil to a wok and stir-fry the minced garlic until fragrant. Then, add the pork, shrimp, bay scallops, and fish cake, and stir quickly.
- Add the chicken broth and 1 1/4 cups of water immediately. Incorporate all the seasonings and bring to a boil. Then, add the starch mixture to thicken the gravy. Finally, add the mustard greens, give it a quick stir, and turn off the heat.
- On a plate, arrange the fried vermicelli and flat rice noodles evenly. Pour the gravy and toppings over the noodles and vermicelli. Serve hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Finally I found a good recipe for my ็้ข gravy. Easy and delicious :)
:)
Love love your recipes and you made it easy to find ingredients and thank you so very much.Was wondering do you have a recipe for pork lo mein ?
Just sub with pork: https://rasamalaysia.com/shrimp-lo-mein/
I made it in a hurry and i forgot the chicken broth but it was very delicious. My Scottish husband loved it very much. I will definitely make it again. ?
Awesome, try it next time with chicken broth and it’s even better.
please can you post up a picture or email me the picture of the chicken broth you use?? thanks
Any canned or packed chicken broth or stock can do.