Singapore Hor Fun Noodles | wok hei rice noodles in egg gravy

Today we’re making Hor Fun Noodles, stir fried rice noodles in a slurpy, thick egg gravy that is a hawker classic in Singapore. This is a staple is zi char stalls here. Ingredients: Noodles - 400 grams Flat Rice Noodles - 1 tbsp Light Soy Sauce - 1 tbsp Dark Soy Sauce or Kicap Manis Egg Gravy: - 2 Cloves Chopped Garlic - 1 inch Ginger - 800ml Chicken Stock - 2 tbsps Oyster Sauce - 2 tbsps Light Soy Sauce - 1 tsp sugar - Cornstarch slurry* (1 tbsp cornstarch 2-3 tbsps water) - 200 grams Protein of Choice: Chicken, prawns and crabsticks - 1/2 a carrot - Chye Sim or Leafy Vegetable of choice - 2 Eggs *Note: The cornstarch slurry is main thickening ingredient for this dish. My measurement of 1 tbsp cornstarch and water was enough to thicken my gravy to this consistency. If yours don’t thicken, don’t panic - prepare another mixture of cornstarch slurry, that should do the trick. More here: