A lower-calorie way to make Beef hor fun
Beef hor fun — with smoky rice noodles and a light silky gravy
Fresh flat rice noodles, tender beef and chye sim are joined by a restrained egg gravy, at about 465 kcal per serving.
Separate the noodles before cooking, char them in batches and build the gravy only after the wok is clear. Noodles carry smoky brown edges without breaking, beef is tender and the gravy is light enough to flow.
What changes—and what stays
From oily restaurant gravy and a larger noodle load often reach 620–780 kcal to 465 calories
Use less noodle, more greens, lean beef and 18 grams of oil across the whole wok. Wok char, white pepper, ginger and savoury stock recreate the familiar hawker aroma.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Use less noodle, more greens, lean beef and 18 grams of oil across the whole wok | Wok char, white pepper, ginger and savoury stock recreate the familiar hawker aroma. |
How the flavor stays
Wok char, white pepper, ginger and savoury stock recreate the familiar hawker aroma.
A cost rule that survives inflation
Chye sim and bean sprouts add volume while keeping the beef portion satisfying.
Ingredients for 6
Measure first; timing is part of how this recipe uses less fat.
- 1 kgfresh flat rice noodles
- 850 glean beef
- 700 gchye sim
- 350 gbean sprouts
- 1.2 Llow-sodium stock
- 2eggs
- 18 goil
- 55 mlreduced-sodium soy sauce
- 30 gcornstarch
- 25 gginger
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Loosen and dry the noodles
Separate room-temperature noodles carefully and blot any surface moisture.
Look for: Ribbons lift individually without cracks or wet clumps.
Step 2 · follow the visible cue
Char noodles in batches
Spread noodles thinly in a very hot wok, turn once and divide among bowls.
Look for: Patches are browned and smoky while ribbons remain intact.
Step 3 · follow the visible cue
Sear beef and wilt greens
Cook velveted beef briefly, remove it, then flash-cook chye sim and sprouts.
Look for: Beef is pink-centred and greens remain vivid.
Step 4 · follow the visible cue
Make a light egg gravy
Simmer stock and soy, thicken lightly, stream in egg and return beef before pouring.
Look for: Gravy flows in a thin ribbon and coats without drowning noodles.
Calories at the same serving size
209 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 6 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Beef hor fun within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Cool Beef hor fun within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Frequently asked questions
Can Beef hor fun be prepared a day ahead?
Yes. Cool it quickly and keep crisp, fresh or delicate components separate until reheating or serving. Cool Beef hor fun within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
What is included in the calories for Beef hor fun?
The figure covers one of the stated servings from the listed quantities only; extra rice, bread, sauces and drinks are not included. Use less noodle, more greens, lean beef and 18 grams of oil across the whole wok.
- fresh flat rice noodles1 kg
- lean beef850 g
- chye sim700 g
- bean sprouts350 g
CaloNote · mobile analysis example
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Analyze my meal in CaloNoteMethod and sources
Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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