This is an all-time favourite noodle dish for Singaporeans, craved by so many when they are abroad. You can make this at home, although, it is very difficult to get the “wok-hei” (heat of the wok) smoky flavour that is evident when this dish is cooked in a professional kitchen using a turbo gas flame. However, this recipe is my suggestion to get as close as possible to this flavour using a domestic appliance. A tip to remember is to cook the noodles in small quantities i.e. one portion at a time. I have therefore given you the measurements for a small portion which should be enough for two. You can use any of the following as the main ingredient, Lap Cheong, fish cakes, prawns and even clams or mussels.
- 450g fresh Ho Fun noodles
- 200g fresh beansprouts
- 100g Lap Cheong (Chinese cured sausage, thinly sliced)
- 100g fish cakes (optional, thinly sliced)
- 100g peeled prawns
- 2 eggs, scrambled in 1 tablespoon of oil
- 4 cloves garlic, crushed and finely chopped
- 2 stalks spring onions, cut into 5 cm lengths
- 3 tablespoons cooking oil
- 2 tablespoons thick sweet soy
- 1 tablespoon chilli paste (I use Nonya Secrets Chilli Oil) but you could use sriracha sauce
- Pinch of salt to taste
Prepare all the ingredients listed above so that they can be added in quick succession once the cooking starts. Scramble the eggs in a tablespoon of cooking oil and transfer to a dish. Separate the Ho Fun noodles into strands as they are packed in a tight bundle in the packet. You can easily plunge the clumped noodles in a bowl of boiling water and then drain.
When ready to start cooking, heat the wok up until it starts to smoke. Add 2 tablespoons of cooking oil and as soon as the oil is smoking hot, add the noodles. Stir to stop the noodles sticking to the pan. Cook the noodles in the wok until they are slightly crusty and charred at the edges. Transfer to another dish.
Add the remaining cooking oil back into the wok and add the chopped garlic. As soon as it starts to colour add the Lap Cheong, fish cakes (if used), prawns and clams or mussels (again, if used). Then add the spring onions and bean sprouts and mix well. Add the Ho Fun noodles and stir in the sweet soy and chilli oil, to taste. Mix well and finally stir in the scrambled eggs; mix that all together and then transfer to a serving dish.