Sar Hor Fun

Just spent a really wonderful weekend with family in Warnambool. It was fun packed,  playing with the children (seven in total), going to the beach, fishing, horse riding and even had a close encounter with a couple of baby koalas. Needless to say, I was happily exhausted after the trip.

So definitely something simple for dinner. I had half a packet of flat rice noodles left, and a few assorted vegies. Great dish to use your lefteovers (e.g roast chicken, asian greens etc)

Sar Hor Fun Recipe

500g fresh flat rice noodles, seperated
few leaves chinese cabbage sliced (any other vegetables are also ok)
handful of spring onions, chopped into batons
a couple of prawns, shelled
shredded roast chicken, or chicken pieces
4-5 scallops (which was what I had in the freezer)
2 cloves garlic chopped
2 tbsp light soy
fried shallot, for garnishing
olive oil

Can also use calamari, beef or pork slices (whatever takes your fancy)

Sauce

1 tbsp yellow soy bean paste
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 cup water mixed with 1/2 tbsp cornflour
1 egg, lightly whipped (optional)
pepper to taste

Heat a wok, place one tbsp of oil. Place half the rice noodles in the hot wok. Add half the noodles with 1 tbsp of light soy and stir until noodles are soft. Set aside on a serving plate. Repeat above with the rest of the noodles.

Heat some oil in the wok. Add garlic, fry until fragrant. Add meat and seafood, followed by vegies and spring onions. Once the proteins are cooked, add the soys, bean paste and water mixture. Bring to boil and when sauce thickens, add the egg in a circular motion. Let the egg set before stirring.
Pour sauce onto the noodles. Top with fried shallot. Serve hot.