Sar Hor Fun (沙河粉) is a hawker dish of broad rice noodles. It is a hawker food of Cantonese origin believed to have originated from the town of Shahe1, which is today part of Tianhe district in the city of Guangzhou, in Guangdong Province, China. Nowadays, there is some confusion resulting in the dish being called Char Hor Fun, taken in
Hokkien to mea
n "fried hor fun" or "fried broad rice noodles".Sar Hor Fun is believed to have been brought in Malaya in the third quarter of the 19th century, when there was an influx of Chinese immigrants from southern China.

Chicken chow fun or known as char ho fun/sar hor fun is Malaysian comfort food. It's a dish of ho fun (sar hor fun/hor fun) topped with starchy and gluey sauce and mixture of shrimp, chicken and colorful vegetables.
The sauce is made of chicken stock , oyster sauce and other Chinese seasoning, and thickened by cornstarch and or egg.
This noodle stir-fry is a "wet or moist" fried noodles. Unlike Cantonese style beef chow fun, Malaysian chicken chow fun is prepared by stir-frying broad rice noodle. Then the sauce and vegetable mixture are poured over the noodles.Chicken chow fun is best eaten hot.

Sar How Fun Recipe

In addition to having it at the hawker stall, you can also prepare Sar Hor Fun at home. You can buy the noodles at most major wet markets in Penang - just ask for "hor fun" noodles and some "bihun" (fine rice noodles). Other ingredients include prawn, strips of lean pork meat, char siew (barbecued pork), garlic and chye sim (Brassica chinensis, also called Chinese mustard green).

Here's the recipe to prepare Sar How Fun for one person.

  1. A handful of hor fun
  2. A small handful of bihun
  3. 3 tablespoon of oil
  4. 1 tablespoon of soy sauce
  5. 1 tablespoon of sweet soy sauce
  6. 3-4 shrimp
  7. 4-5 slices of char siew
  8. 4-5 slices of pork meat
  9. 1 cup of chicken broth
  10. 1-2 stalks of chye sim, cut to 2-in lengths
  11. 2-3 cloves of garlic, diced
  12. 2 tablespoons of corn flour
  13. 1/4 cup of water
  14. Salt and pepper according to taste

Preparation of Sar Hor Fun comes in two parts. The first is to cook the hor fun, the second is to cook the bihun and the third to cook the toppings. You start by soaking the bihun in water until soft. Then you drain it and set it aside. Remove the hor fun from its pack and set aside.

After heating up the wok, you add 1½ tablespoons of cooking oil. Toss in the hor fun and stir it with ½ tablespoon of soy sauce and ½ tablespoon of sweet soy sauce until cooked and perhaps lightly charred (it tastes best that way). Dish it up and put it aside.

Repeat the process to stir fry the bihun, using the same amount of cooking oil, soy sauce and sweet soy sauce. Then put it aside as well.

Add some oil to the work and stir-fry the garlic till fragrant, then add the pork, char siew, shrimp. Next pour into it the chicken broth and water. Add in the seasoning and bring it to boil. Mix the corn flour and water to create a starchy mix and pour it in to thicken the gravy. Finally add in the chye sim, give it a quick stir, then turn off the heat.

Put together the cooked hor fun and bihun on a plate, then pour over them the gravy and toppings, and you have your own homecooked Sar Hor Fun!