![\"If](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2020\/06\/Ipoh-shredded-chicken-noodles-2.jpeg\")
<\/figure>\n\n\n\nThe main ingredients for making Ipoh Hor Fun (chicken noodles)<\/h2>\n\n\n\n\n- Hor Fun. <\/strong>These flat rice noodles are the specialty of Ipoh. Fresh rice noodles have a silky smooth texture and usually is readily available at any wet market or supermarket. It is the thinner variety that is used as the thicker type is more suitable for frying. You can substitute it with the dry version if it is unavailable where you live. Follow the packet instructions to cook it until al dente before use. Alternatively, you can use Chinese egg noodles, although that is not the traditional way they are served in Ipoh. <\/li>\n\n\n\n
- Chicken bones<\/strong>. You need chicken bones to make this tasty broth. I use the chicken carcasses purchased from the local market and supermarket. You can improvise it by using leftover roast chicken bones if you don’t have them.<\/li>\n\n\n\n
- Shrimp heads<\/strong>. Shrimp heads are also readily available at the local wet market. The locals use it to prepare another famous street food called Penang prawn mee.<\/strong><\/a> Some home cooks collect and freeze the shrimp heads whenever they cook shrimp. They will cook this dish after they gather enough shrimp shells and heads. You can do the same, but I have purchased 1.4kg of shrimp today and managed to get 500g of heads. I only use part of the shrimp meat in this recipe and keep the remainder for my shrimp and <\/a>asparagus <\/a>stir-fry<\/a><\/strong> and shrimp fried rice<\/a><\/strong>. The broth made with shrimp heads is delightful, and even better if it’s stir-fried until aromatic before adding it to the simmering pot of water. <\/li>\n\n\n\n
- Chicken meat<\/strong>. As the name suggests, hor fun is served with shredded chicken. The chicken breast should be boneless and skinless, and poached in the slow-boiling broth until just cooked. Rapid boiling will toughen the meat. Once the chicken breast is cooked, remove it from the broth, let it cool, shred it into thin threads, and place it on the noodles before serving. You can also use chicken thigh meat, which is more tender and juicier. Some noodles restaurants also include Chinese barbeque pork (char siew)<\/a><\/strong> besides chicken meat.<\/li>\n\n\n\n
- Shrimp meat<\/strong>. The last primary ingredient is shrimp meat. I like to keep the end section of the shrimp shell (the tail) intact because it is more visually appealing. Alternatively, remove all the shells and halve the shrimp lengthwise. The deveined and shelled shrimps are pouched in the broth. Once cooked, set aside to be used later.<\/li>\n<\/ul>\n\n\n\n
![\"Ipoh](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2020\/06\/Chicken-noodles-hor-fun.jpg\")
Fresh Ipoh hor fun that I bought from the market.<\/figcaption><\/figure>\n\n\n\nThe supporting ingredients<\/h2>\n\n\n\n
The following are the supporting ingredients. Don’t take it lightly if you want to make a bowl of superior Ipoh Hor Fun. <\/p>\n\n\n\n
\n- Bean sprouts. <\/strong>Ipoh has the best quality bean sprouts due to the abundance of hard water from the limestone hills surrounding it, which contributes to the growth of crunchy and succulent bean sprouts. You may not have the luxury of finding such high-quality bean sprouts where you live, but they are a crucial ingredient for getting close to the original recipe. <\/li>\n\n\n\n
- Deep-fried shallots. <\/strong>They are used abundantly in Malaysian cuisine. Sprinkle the fried shallots liberally on top of the noodles. This is the way to add more flavor. You can purchase it from an Asian grocery store or make it by following this recipe<\/a><\/strong>.<\/li>\n\n\n\n
- Chives and spring onions<\/strong>. Both greens are added to the noodles, making it more colorful. Besides that, some restaurants include other Chinese greens, such as choy sum (cai xin \/ \u83dc\u5fc3).<\/li>\n\n\n\n
- Rock sugar.<\/strong> Rock sugar is an elusive ingredient for most non-Asian. The purist vouch that it has a cleaner taste and without the caramel tone. It is widely used to prepare a Chinese dessert called tong sui \u7cd6\u6c34, such as red bean soup.<\/a><\/strong> The flavor without the caramel tone is preferred by most Chinese. Since it’s a personal preference, I’ll leave it to you to decide whether you want to use rock sugar or regular sugar. I have tried that before, and the difference is insignificant.<\/li>\n\n\n\n
- Seasoning and Garnish. <\/strong>The seasonings are kept to a minimum. These are basic ingredients: light soy sauce, dark soy sauce, salt, and white pepper.<\/li>\n\n\n\n
- Others. <\/strong>Besides the spring onions, chive, and fried shallots, cut a few slices of red chili to add some color to the whole ensemble. The noodles are best served with some soy sauce and cut chili. <\/li>\n<\/ul>\n\n\n\n
Ipoh hor fun is also called shredded rice noodles, \u6021\u4fdd\u6cb3\u7c89, \u9e21\u4e1d\u6cb3\u7c89, and flat rice noodles. It is slightly confusing when translated, so I just list all the variations to assure you that they mean the same thing.<\/p>\n\n\n\n
How to make the Ipoh shredded chicken noodles (flat rice noodles\/hor fun)? <\/h2>\n\n\n\n
You can prepare Ipoh Hor Fun with authentic flavor because the ingredients are readily available anywhere. <\/p>\n\n\n\n
1. To make the broth<\/h4>\n\n\n\na. Simmer the chicken bones <\/strong><\/h5>\n\n\n\n
The supporting ingredients<\/h2>\n\n\n\n
The following are the supporting ingredients. Don’t take it lightly if you want to make a bowl of superior Ipoh Hor Fun. <\/p>\n\n\n\n
- \n
- Bean sprouts. <\/strong>Ipoh has the best quality bean sprouts due to the abundance of hard water from the limestone hills surrounding it, which contributes to the growth of crunchy and succulent bean sprouts. You may not have the luxury of finding such high-quality bean sprouts where you live, but they are a crucial ingredient for getting close to the original recipe. <\/li>\n\n\n\n
- Deep-fried shallots. <\/strong>They are used abundantly in Malaysian cuisine. Sprinkle the fried shallots liberally on top of the noodles. This is the way to add more flavor. You can purchase it from an Asian grocery store or make it by following this recipe<\/a><\/strong>.<\/li>\n\n\n\n
- Chives and spring onions<\/strong>. Both greens are added to the noodles, making it more colorful. Besides that, some restaurants include other Chinese greens, such as choy sum (cai xin \/ \u83dc\u5fc3).<\/li>\n\n\n\n
- Rock sugar.<\/strong> Rock sugar is an elusive ingredient for most non-Asian. The purist vouch that it has a cleaner taste and without the caramel tone. It is widely used to prepare a Chinese dessert called tong sui \u7cd6\u6c34, such as red bean soup.<\/a><\/strong> The flavor without the caramel tone is preferred by most Chinese. Since it’s a personal preference, I’ll leave it to you to decide whether you want to use rock sugar or regular sugar. I have tried that before, and the difference is insignificant.<\/li>\n\n\n\n
- Seasoning and Garnish. <\/strong>The seasonings are kept to a minimum. These are basic ingredients: light soy sauce, dark soy sauce, salt, and white pepper.<\/li>\n\n\n\n
- Others. <\/strong>Besides the spring onions, chive, and fried shallots, cut a few slices of red chili to add some color to the whole ensemble. The noodles are best served with some soy sauce and cut chili. <\/li>\n<\/ul>\n\n\n\n
Ipoh hor fun is also called shredded rice noodles, \u6021\u4fdd\u6cb3\u7c89, \u9e21\u4e1d\u6cb3\u7c89, and flat rice noodles. It is slightly confusing when translated, so I just list all the variations to assure you that they mean the same thing.<\/p>\n\n\n\n
How to make the Ipoh shredded chicken noodles (flat rice noodles\/hor fun)? <\/h2>\n\n\n\n
You can prepare Ipoh Hor Fun with authentic flavor because the ingredients are readily available anywhere. <\/p>\n\n\n\n
1. To make the broth<\/h4>\n\n\n\n
a. Simmer the chicken bones <\/strong><\/h5>\n\n\n\n
- Deep-fried shallots. <\/strong>They are used abundantly in Malaysian cuisine. Sprinkle the fried shallots liberally on top of the noodles. This is the way to add more flavor. You can purchase it from an Asian grocery store or make it by following this recipe<\/a><\/strong>.<\/li>\n\n\n\n