Noodle Dishes
Silky Sar Hor Fun: Authentic Singaporean Gravy Noodles Recipe
Indulge in the comforting embrace of Sar Hor Fun, featuring broad rice noodles charred to perfection and smothered in a velvety, savory egg-drop gravy. This hawker center favorite brings together succulent seafood, tender pork slices, and the essential smoky aroma for a truly authentic experience.
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Level
- Medium
- Per serving
- 480 kcal
Method
Gently loosen the fresh rice noodles. Heat 1 tablespoon of oil in a wok over high heat until smoking. Add the noodles, dark soy sauce, and light soy sauce. Stir-fry quickly for 2-3 minutes until the noodles are slightly charred and have a smoky aroma. Remove and divide into four serving plates.
In the same wok, heat another tablespoon of oil. Sauté some minced garlic (optional) and add the pork slices and prawns. Stir-fry until the prawns turn pink and the pork is almost cooked through.
Pour in the chicken stock and oyster sauce. Bring the mixture to a rolling boil. Add the fish cake and Choy Sum, cooking for about 1 minute until the vegetables are tender-crisp.
Mix the cornstarch with 4 tablespoons of cold water to create a slurry. Gradually pour the slurry into the boiling broth while stirring constantly until the gravy reaches a thick, glossy consistency.
Turn off the heat. Slowly pour the beaten eggs into the gravy in a steady stream. Let it sit for 5 seconds, then gently swirl once or twice to create silky egg ribbons. Do not over-mix.
Add the sesame oil and a dash of white pepper. Generously ladle the hot egg gravy and ingredients over the charred noodles. Serve immediately with a side of pickled green chilies.
Notes
To achieve 'wok hei' at home, sear the noodles in small batches so the pan stays hot enough to char them.
Always turn off the heat before adding the eggs; the residual heat of the gravy is enough to cook them into silky, tender ribbons without becoming rubbery.
If using thin hor fun noodles, be extra gentle so they don't break apart during the initial searing process.
The gravy will thicken slightly as it cools, so ensure it is a bit more fluid than your desired final consistency when adding the starch.
