Char Hor Fun


450 gm (16 oz) hor fun or flat rice noodles.
200 gm (7 oz) vermicelli.
3 tablespoons oil
1 tablespoon soy sauce
1 tablespoon *kecap manis


12 shrimp (peeled and deveined)
12 thin pieces of pork meat
12 bay scallops
12 thin pieces of fish cake
200 ml ( 7 fl oz) chicken broth 
5 stalks chinese mustard green (cut into 2-inch length)
300 ml (1 1/4 cup) water
3 cloves garlic (minced)


2 tablespoons corn flour
60 ml (1/4 cup) water


2 tablespoons oyster sauce
1/2 tablespoon soy sauce
1/8 teaspoon fish sauce
1/2 teaspoon sugar
2 dashes white pepper powder
Salt to taste


Soak the vermicelli in warm water for 15 minutes or until soft. Drain the water and set aside.
Break the flat rice noodles off by peeling the layers. Set aside.
Heat up a wok and add 1 1/2 tablespoon of cooking oil. Toss in the vermicelli and do a quick stir. Add 1/2 tablespoon of soy souce and 1/2 tablespoon of kecap manis and continue to stir the vermicelli until the soy sauce and kecap manis are well blended with the vermicelli. Continue to stir until the vermicelli are lightly burned or charred. Dish up and set aside.
Repeat the same for the flat rice noodles. Dish up and set aside.
Add some oil in a wok and stir-fry the minced garlic until fragrant.
Add in the pork, shrimp, bay scallops, fish cake and do a quick stir.
Add the chicken broth and 300 ml (1 1/4 cup) of water immediately.
Add in all the seasoning and bring it to boil.
Add in the starch mixture to thicken the gravy. Mix well.
Add in the mustard green, do a quick stir and turn off the heat.
On a plate, place the fried vermicelli and flat rice noodles.
Pour the gravy and toppings on the noodles and vermicelli. Serve hot.

*kecap manis is a thick sweet soy sauce. It has the consitency of molasses or hoi sin. It should be available in most Asian Grocery outlets. If not then you could use Oyster sauce as replacement.