Stir-fried 'hor Fun' With Seafood Recipe

Prepare noodles

If using refrigerated fresh hor fun, gently separate noodles by hand into loose strips. If frozen, thaw according to package instructions and separate. If using dried wide rice noodles, soak per package directions until pliable, then drain well.

Make sauce slurry

In a small bowl whisk together light soy, dark soy, oyster sauce, fish sauce, stock, cornstarch and ground white pepper until smooth. Set aside.

Prepare seafood and vegetables

Pat shrimp and scallops dry and season lightly with a pinch of salt and some white pepper. If using crab, flake or slice into bite-sized pieces. Rinse and drain bean sprouts, slice greens, mince garlic and julienne ginger.

Crack eggs into a small bowl and beat lightly; reserve whites and yolks together.

Heat wok

Place a wok or large skillet over high heat until very hot (smoking point for oil). Add 2 tbs vegetable oil and swirl to coat.

Cook seafood

Add shrimp and scallops in a single layer and stir-fry for 1–2 minutes until they begin to turn opaque. Remove seafood to a plate to avoid overcooking.

Scramble eggs

Add 1 tbs oil back to wok. Pour in beaten eggs and let sit 10 seconds to set, then lightly scramble until just-cooked but still soft. Remove and set with seafood.

Aromatics

Return wok to high heat, add remaining 1 tbs oil, then add minced garlic, julienned ginger and the white parts of the green onions. Stir-fry 20–30 seconds until fragrant but not browned.

Add vegetables

Add bok choy or napa cabbage and stir-fry 30–45 seconds until slightly wilted, then add bean sprouts and toss another 20 seconds.

Add noodles

Add the prepared hor fun to the wok. Use tongs or a spatula to gently separate and toss the noodles with the vegetables and aromatics so they warm through. Be careful to keep the wide noodles intact—toss gently rather than vigorously.

Add sauce

Give the sauce slurry a quick re-stir and pour it evenly over the noodles. Toss gently and continuously; the cornstarch will thicken the sauce and coat the noodles in 30–60 seconds. If the mixture looks too dry, add 1–2 tbs more stock or a splash of water.

Return seafood and egg

Add the cooked shrimp, scallops, scrambled eggs and crab (if using) back into the wok. Toss gently to combine and heat through for 30–60 seconds. Taste and adjust seasoning with up to 1/2 tsp more salt or a dash of fish sauce if needed.

Finish

Turn off the heat, drizzle sesame oil over the noodles and add the green parts of the green onions. Toss once to combine. Sprinkle optional sesame seeds.

Transfer the stir-fried hor fun with seafood to a warmed serving platter or individual plates. Garnish with lime wedges on the side for squeezing over the dish. Serve immediately.