Chicken Hor Fun
Inspired by Singapore's food heritage, Hor Fun is a popular street food dish known for its soft and chewy flat rice noodles, laid on top of a hot and silky sauce. This easy and flavorful dish is perfect for beating the cold weather.
Time: 20 min
- 1 box Nona Lim Pad See Ew Rice Noodles
- 1 Nona Lim Turmeric Chicken Bone Broth Heat & Sip Cup (10oz)
- 4-6 oz chicken, cut into strips
- 1 head of baby bok choy, cut coarsely into large pieces
- 1 egg, beaten
- 4 cloves of garlic, minced
- 2 tbsp dark soy sauce (or gluten-free soy sauce)
- 4 tbsp cooking oil
- 2 tsp cornstarch
- ¼ cup water
- Salt & soy sauce for seasoning
- Green onions, sliced (optional garnish)
- Cut a small slit in the two pouches of Pad See Ew and microwave for 1 minute and set aside.
- Heat 2 tbsp of oil in a deep pan or small pot, stir fry minced garlic until fragrant, toss in the noodles with dark soy sauce until soft and browned. Take out the noodles and set aside.
- Heat 2 tbsp more oil in the same pan on medium-high heat, saute chicken until cooked through, 5-8 minutes.
- Add in Nona Lim Turmeric Chicken Bone Broth and bring it to a simmer.
- Add bok choy to the broth and cook until tender.
- Mix cornstarch with ¼ cup water, add to the broth.
- Turn heat down to low. Gently stir in the beaten eggs and turn off the stove after 10 seconds.
- Season to taste with salt and soy sauce.
- Pour mixture over the noodles and garnish with sliced green onions.