Seafood hor fun: a lighter home recipe with a clear finish · SG

What changes—and what stays

From a restaurant serving with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

Seafood hor fun: Quickly stir-fry the hor fun noodles, then braise the prawns, squid, and choy sum in a light sauce thickened with cornstarch, combining briefly. 15ml fish sauce; 10g cornstarch, mixed with 20ml water. Seafood hor fun: choy sum, cut · garlic, minced · fish sauce · chicken stock · cornstarch, mixed with 20ml water. The noodles are glossy and slightly charred, the seafood is tender, and the gravy is smooth and coats the ingredients.

Ingredients for 2

Measure first; timing is part of how this recipe uses less fat.

• 300ghor fun noodles
• 100gprawns, peeled
• 80gsquid, sliced
• 100gchoy sum, cut
• 10ggarlic, minced
• 15mlfish sauce
• 150mlchicken stock
• 10gcornstarch, mixed with 20ml water

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

Seafood hor fun — hor fun noodles · prawns, peeled. Prepare hor fun noodles, prawns, peeled, and squid, sliced in the listed amounts. Keep wet components separate and cut pieces for their different cooking times.

Look for: Seafood hor fun — hor fun noodles · prawns, peeled · squid, sliced. hor fun noodles, prawns, peeled, and squid, sliced are evenly prepared and accurately measured, with no unintended water left in the preparation bowl.

2

Step 2 · follow the visible cue

Build the defining flavour

Seafood hor fun — squid, sliced · choy sum, cut. Add choy sum, cut, garlic, minced, and fish sauce in an order that softens strong aromatics without scorching the delicate seasonings.

Look for: Seafood hor fun — choy sum, cut · garlic, minced · fish sauce. choy sum, cut, garlic, minced, and fish sauce smell rounded and remain recognisable, with no black specks, raw spice smell, or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Seafood hor fun — garlic, minced · fish sauce. For the main cooking stage, Quickly stir-fry the hor fun noodles, then braise the prawns, squid, and choy sum in a light sauce thickened with cornstarch, combining briefly.. Control both heat and surface moisture rather than correcting later with extra oil or sauce.

Look for: Seafood hor fun — Quickly stir-fry the hor fun noodles, then braise the prawns, squid, and choy sum in a light sauce thickened with cornstarch, combining briefly.. The noodles are glossy and slightly charred, the seafood is tender, and the gravy is smooth and coats the ingredients.. Check the thickest or coolest part rather than judging only the browned surface.

4

Step 4 · follow the visible cue

Finish and verify the texture

Seafood hor fun — chicken stock · cornstarch, mixed with 20ml water. Add chicken stock and cornstarch, mixed with 20ml water at the point where their aroma remains clear. Rest briefly and divide Seafood hor fun into two equal portions.

Look for: Seafood hor fun — The noodles are glossy and slightly charred, the seafood is tender, and the gravy is smooth and coats the ingredients.. Seafood hor fun holds its intended shape and colour, with no unwanted water, fat, or loose coating around the serving plate.

Calories at the same serving size

The estimate uses the listed ingredients divided into 2 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions