Chef Eric Teo’s Stir Fry Ipoh Hor Fun | TSK Foods
Chef Eric Teo's Stir Fry Ipoh Hor Fun with Bitter Gourd in Soybean Sauce using Kang Kang fresh noodles—no preservatives, easy prep, and delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tskfood.com.
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)
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