This week’s spotlight is on another “ho fun” (wide rice noodles) dish but this is a dry (no gravy) version. The “ho fun” noodles are stirred fried quickly in a high heat, so the noodles will not break into pieces. This dish requires sophisticated oil control techniques or you will end up with oily noodles and pasty texture. Onions and green onions are then mixed in with the noodles to draw out the flavors. The meat combo consists of beef, chicken, squid, and shrimp. All the ingredients are gently coated with a rich satay sauce (a popular South East Asian ingredient).
Dish of the Week >