Tasty noodles that will leave you wanting more
Preparation time: 10 minutes
Cooking time: 25 minutes
- 4 eggs
- salt and pepper
- 5 tbsp oil
- 2 chicken breasts
- 5 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tsp sugar
- 1 tbsp light soy sauce
- 3 garlic cloves
- 1 chilli (optional)
- 2 bags ho fun noodles
- 1 bag beansprouts
If you live in London, then the best place to find ho fun or shahe fen noodles is Lo’s Noodle Factory (down a back alley in Chinatown). They are the freshest and cheapest noodles you can get. If you can’t get these flat rice noodles, any noodles will work. Simply prepare according to the packet’s instructions before use.
We are going to make an omelette first. To start, put a wok or large frying pan on a high heat. Beat the eggs together and add a pinch of salt and some black pepper. Add 2 tbsp of the oil (any vegetable oil) to the now screaming-hot wok/ frying pan. Add the eggs and stir for a few seconds. After a minute flip the omelette over. Add a touch more oil if it starts to stick. Break up the omelette into small pieces and remove. Set aside. If any omelette remains in the wok/ frying pan, use a paper towel to wipe clean.
Finely chop the garlic and chilli (if using). Set aside. Cut the chicken breasts into thin slices. Season with 1 tbsp dark soy sauce, 1/2 tbsp oyster sauce, 1 tsp sugar. Mix well. Put the wok/frying pan back on the heat. Pour in 3 tbsp oil. When it starts to smoke, add the chicken and fry quickly. When the chicken is cooked (approx. 2/ 3 minutes) add the garlic and chilli. Now separate the ho fun noodles into the pan. Mix well. Add the seasoning; 4 tbsp of dark soy sauce, 1 1/2 tbsp oyster sauce, 1 tbsp of light soy sauce, 1 tsp of sugar and plenty of black pepper.
Add a packet of beansprouts and stir. Taste and add a little more salt if needed. Return the pieces of omelette and serve.
Tips: Make sure your ingredients are all room temperature before cooking. Most stoves at home are not that hot so this will help when stir frying.
You can add more vegetables to bulk this dish out. Include after the garlic and chilli. Blanch first if using vegetables that require longer cooking.