Ipoh Hor Fun

My Baby FAN has recently been crazy over Hor Fun (white noodles).  She can eat Hor Fun for breakfast, for lunch and for dinner.  So, instead of eating Fishball Hor Fun soup very day, I tried to look for other ways which I can cook the Hor Fun.  Saw this Ipoh Hor Fun recipe from Simply Her magazine, it looks pretty easy, so I give it a try.  It was really easy, I manage to cook it in 30 mins and the verdict...hands up from everyone in the family!  Am definitely going to cook this again.

Here's the recipe (copied from Simply Her)..

Ipoh Hor Fun (serves 4)
Ingredients

• 1/2 medium-sized chicken, rinsed (I only use 1 chicken thigh as my kids are not into chicken)
• 750ml chicken stock
• 200ml water
• 1kg Ipoh Hor Fun
• 2 stalks cai xin
• 100g beansprouts
• 300g char siew, sliced
• 1/2 stalk spring onion, finely chopped
• 2 pieces of fish cake, sliced

For the Hor Fun sauce

• 4 Chinese mushrooms, soked in warm water for 30 mins, drined, with stems removed, and sliced
• 1 tbsp light soya sauce
• 1 tbsp oyster sauce
• 1 tbsp corn flour
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp salt

Directions

1. Place the chicken, chicken stock and water into a pot. Bring to boil and simmer over low heat for 25 min.
2. Transfer the chicken to a plate. Skin, debone and shred the meat. Set aside.
3. Add all the ingredients for the hor fun sauce into the cooked chicken stock.  Cook over low heat, stirring constantly, for 5min until it thickens.
4. Warm up the fish cakes.
5. In a pot of boiling water, cook the hor fun, cai xin and beansprouts together for 1 min.
6. Transfer them equally into 4 bowls. Top with char siew, fish cakes, the shredded chicken and spring onions.
7. Pour the hor fun sauce over. Serve immediately.