I have some leftover chicken breast, so I am not going to waste it. Since young, we are used to shredding our cooked chicken breast and then use it for topping noodles and porridge.
The original recipe for Ipoh Hor Fun calls for brewing a stock that uses chicken and prawn heads. Since my chicken is already cooked and all I have in the freezer is a bag of peeled prawns, I cannot brew the stock. The thing I can do is a super quick dry version of the Ipoh Hor Fun.
I do it the claypot way to lend it more flavor. The sauce is good, and the taste is great, just that I do not have the real Ipoh hor fun and have no clue how to get them. The Vietnamese Pho I use is not good enough. If you manage to get good rice noodles, this dish is amazing.
2 servings of Rice Noodles (fresh preferred, and if using dried version, cook according to package)
10 small prawns
A bunch of Asian greens (Bak Choy or Choi Sum)
4 cloves Garlic, chopped finely
1 tablespoon Peanut or Corn Oil
2 tablespoon Chinese Rice Wine （花雕酒）
1/2 tablespoon Black Soya Sauce (豆油)
1/2 tablespoon Soya Sauce (酱清)
1 tablespoon Sesame Oil
1/2 teaspoon Bullion
1/2 teaspoon Corn Flour (optional)
1/4 cup of water
Shredded Chicken Breast
Thinly Sliced Spring/Green Onions
Chili sauce (optional)
- Cook the noodles according to package instructions. If using fresh Ipoh Horfun, then scald the noodles to remove the oil. Once cooked, rinse under cold water to finish off the cooking and set aside. Cook the veggies in the same hot water, and remove when the water boils again. Divide the noodles and veggies into individual portion bowls.
- Make the sauce by frying the chopped garlic in hot oil, then add in the Chinese Rice Wine to oil to sizzle. Add the prawns.
- Combine the rest of the sauce ingredients and pour into the prawn mixture. Bring to a boil, and when the sauce thickens, remove from heat.
- Pour sauce over the noodles and top with toppings.
- Serves 2.