Penang Char Hor Fun

Hor Fun is a famous dish in Singapore and Malaysia. There are many variations of hor fun but Penang hor fun is one of the best.

Ingredients:
1/2 pack hor fun or flat rice noodles (32 oz pack)
1/2 pack vermicelli (14 oz pack)
3 tablespoons oil
1 tablespoon soy sauce
1 tablespoon sweet soy sauce
Toppings:
12 shrimp (peeled and deveined)
12 bay scallops
12 thin pieces of fish cake
1/2 can chicken broth (14 oz can)
1 1/4 cup water
3 cloves garlic (minced)
1 stalk of spring onion (chopped)
Starch:
2 tablespoons corn flour
1/4 cup water
Seasoning:
2 tablespoons oyster sauce
1/2 tablespoon soy sauce
1/8 teaspoon fish sauce
1/2 teaspoon sugar
2 dashes white pepper powder
Salt to taste
Method:

1. Soak the vermicelli in warm water for 15 minutes or until soft. Drain the water and set aside.
2. Break the flat rice noodles off by peeling the layers. Set aside.
3. Heat up a wok and add 1 1/2 tablespoon of cooking oil. Toss in the vermicelli and do a quick stir. Add 1/2 tablespoon of soy sauce and 1/2 tablespoon of sweet soy sauce and continue to stir the vermicelli until the soy sauce and sweet soy sauce are well blended with the vermicelli. Continue to stir until the vermicelli are lightly burned or charred. Dish up and set aside.
4. Repeat the same for the flat rice noodles. Dish up and set aside.
5. Add some oil in a wok and stir-fry the minced garlic until fragrant.
6. Add in the shrimp, bay scallops, fish cake and do a quick stir.
7. Add the chicken broth and 1 1/4 cup of water immediately.
8. Add in all the seasoning and bring it to boil.
9. Add in the starch mixture to thicken the gravy.
10. On a plate, place the fried vermicelli and flat rice noodles equally.
11. Pour the gravy and toppings on the noodles and vermicelli.
12. Sprinkle the spring onion.