Chef Eric Teo’s Stir Fry Ipoh Hor Fun

Chef Eric Teo’s Stir Fry Ipoh Hor Fun with Bitter Gourd in Soybean Sauce

February 17, 2016

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Join Chef Eric Teo as he shares in this short tutorial how to prepare healthy Stir Fry Ipoh Hor Fun with Bitter Gourd in Soybean Sauce using Kang Kang fresh noodles - with no preservatives added and no refrigeration needed!

Stir fried, soup-based, and even cold dishes – do check out other recipes by Chef Eric Teo! All dishes are made using Kang Kang fresh noodles. Conveniently available at your preferred supermarkets island-wide!

Prep: 5 MIN
Total Time: 10 MIN
5 MIN

5 MIN

10 MIN
3 - 4 Servings

2 Full-screen

Ingredients

1 packet Kang Kang Fresh Ipoh Hor Fun

4 whole Large Prawn (halved)

4 whole Large Scallops (halved)

100 g Chicken (sliced)

100 g Bitter gourd (sliced)

1 ½ tbsp Canola Oil

1 tbsp Garlic (chopped)

1 tsp Red Chili (chopped)

1 tbsp Spicy soybean paste

1 litre Chicken Stock

2 tsp Sugar

½ tsp White Pepper Powder

1 tbsp Cornstarch

2 whole Eggs (beaten)

Directions

Stir fry Kang Kang Ipoh Hor Fun over high heat with Canola oil. Set aside in a deep plate.

Fry Garlic and Chilli till fragrant, then add in Spicy Soybean Paste.

Add in Chicken Stock and Sugar.

Add a dash of White Pepper

Add in Bitter Gourd, Prawns, Scallops and Chicken.

Add in beaten Eggs

Thicken the sauce with cornstarch and pour over the fried Ipoh Hor Fun.

Cooking Tip:

Use your preferred choice of meat to replace Chicken.

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Chef Eric Teo’s Stir Fry Ipoh Hor Fun with Bitter Gourd in Soybean Sauce