The uniqueness of this fried noodle dish is from the smooth and thick sauce, cooked with silky whisked egg, topped with a variety of tasty seafoods and balanced with vegetables.
Trying to surprise hubby. I whipped up this dish the other day for lunch. Many Asian restaurants would keep their recipes/dishes as their business secrets. If not impossible, it’s really hard to get any recipes from them. If only I could have the same charisma of Trissa from Trissalicious getting every recipe that she likes from restaurants, I would surprise my hubby everyday. The following recipe was my own creation done from scratch. I felt the taste and look of this dish were quite similar to Little Singapore’s. It's so amazing to see hubby having finished the whole big plate.
Combination Seafood Rice Noodles (Printable recipe)
- 420 gm flat rice noodles (hor fun 河粉), available at Asian grocery stores
- 70 gm fresh squid
- 90 gm white fish fillet, cut into pieces
- 2 scallops
- 4 medium prawns (shrimps), deveined
- 60 gm chicken breast, sliced
- 3 to 4 stalks choy sum (菜心, or baby bok choy)
- 4 slices char siu (Chinese BBQ pork)
- 1 cup chicken stock
- 1/2 egg, whisked
- salt, to taste
- pepper, to taste
- 1/2 tsp light soy sauce
- 1/4 tsp sugar
- 1/2 tsp cornflour
- pepper, to taste
- 1 Tbsp cornflour
- 2 Tbsp water
- Use chopsticks or hands to separate noodles. If you don’t want your flat rice noodles soggy and sticky, please refer to this previous recipe. Rinse prawns and drain well. Mix with salt and pepper for a while. Rinse in running cold water for 5 to 10 minutes in order to get the meat more springy. Pat dry with kitchen papers. Mix chicken with marinade for 15 minutes. Set aside.
- Heat a small amount of oil in pan over medium high heat. Add noodles, and heat evenly. Pour 1 tablespoon of soy sauce and stir to mix well. Transfer to a serving plate and cover to keep warm.
- Add oil to pan, cook chicken over medium heat. Cook until chicken turns white. Add fish and cook until done. Set aside.
- Use the same pan, add oil to pan fry prawns, squid and scallops separately until 80% done. Set aside.
- Pour in chicken stock to pan and bring to a boil. Let cook and reduce a bit. Add a bit of oil. Toss in choy sum. Add chicken, prawns, squid, scallops and fish. When it boils, add char siu. Season with salt. Add thickening and cook to your preferred consistency. Pour in whisked egg. Quickly stir. Remove from heat. Pour the mixture over noodles. Serve immediately.
- I used snapper because the meat won’t be broken into pieces after stirring. You might like to use any other white fish fillets to your liking.
- The sauce of this fried noodles should be quite thick. If the sauce is still runny, add more cornflour dissolved in water.
- When it comes to cook this dish, it’s very flexible. You can choose any seafoods you like or come in handy.
- Seafood Hor Fun (Flat Rice Noodle) 海鲜河粉 from Anncoo Journal
- Wat Tan Hor Fun ~ Flat rice noodles from No-Frills Recipes
- Stir-fried Rice Noodles with Beef (Classic Cantonese Noodles) from Christine's Recipes