Penang Char Hor Fun (Fried Flat Noodles)

Penang is admittedly the best place for hawker's food in Malaysia. Don't get me wrong, as there are other cities and states where one can find amazing food, but some of the most delicious food I had was in Penang - not to mention, they are easily obtained, quick, and inexpensive.

When I was little, Ah Po travel to Penang a lot, at least once a year and it was by default that she would take me along. At that point in time, Penang is like a second home to me.

As I was tasting my very own Penang Char Hor Fun, I realized that the ingredients used in many of these hawker's food are similar but by the way they are prepared and cooked, they present their very own taste and character. What an amazing journey...

Penang Char Hor Fun
1/2 pack of hor fun/ flat rice noodles (32 oz pack)
1/2 pack of vermicelli (14 oz pack)
3 tbsp of oil
1 tbsp of soy sauce
1 tbsp of sweet soy sauce
12 shrimps, peeled and deveined
12 thin pieces of pork meat
12 thin pieces of fish cake
1/2 can of chicken broth (14.5 oz can)
5 stalks of choy sum, cut into 2-inch length
1 1/4 cup of water
3 cloves of garlic, minced
2 tbsp of  cornstarch, dissolved in 1/4 cup of water

Seasoning:
2 tbsp of oyster sauce
1/2 tbsp of soy sauce
1/8 tsp of fish sauce
1/2 tsp of sugar
2 dashes of white pepper powder
salt to taste

Soak the vermicelli in warm water for 15 minutes or until soft. Drain the water and set aside.
Break the flat rice noodles off by peeling the layers. Set aside.
Heat up the wok and add 1 1/2 tbsp of oil. Toss in the vermicelli and do a quick stir. Add 1/2 tbsp of soy sauce and 1/2 tbsp of sweet soy sauce and continue to stir the vermicelli until the soy sauces are well blended with the vermicelli. Continue to stir until the vermicelli are lightly charred. Dish up and set aside.
Repeat the same for the flat rice noodles. Dish up and set aside.
Add some oil in the wok and stir fry the minced garlic until fragrant.
Add in the pork, shrimp, and fish cake, and do a quick stir.
Add the chicken broth and water immeadiately.
Add in all the seasoning and bring to boil.
Add in the cornstarch mixture to thicken the gravy.
Add in the choy sum, do a quick stir and turn off the heat.
On a place, place the fried vermicelli and flat rice noodles equally.
Pour the gravy and toppings on the vermicelli and noodles.
Serve warm.