Sizzling wok-seared rice noodles meet a velvety, savory gravy in this classic Singapore Seafood Hor Fun. By quickly stir-frying the noodles with a touch of soy, you achieve that essential smoky char that grounds the dish, providing the perfect chewy base for a silky, egg-drop sauce brimming with fresh prawns, squid, and crisp vegetables.

The magic happens when the hot, glossy gravy hits the noodles, softening them just enough while maintaining their signature bite. A hint of ginger and garlic adds a fragrant lift to the chicken-stock base, balanced by the gentle hum of white pepper and the subtle nuttiness of sesame oil. It is a harmonious combination of textures that hits the spot when you crave a quick, restaurant-style noodle meal at home.

Preparing this at home is surprisingly straightforward, especially if you have your proteins and vegetables prepped before you start the flames. Serve it steaming hot with a side of pickled green chillies to cut through the richness of the sauce, making for a balanced, satisfying dinner that captures the essence of Southeast Asian hawker food in every spoonful.

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If you enjoy the smoky wok-charred essence of this seafood hor fun, you will likely appreciate other iconic Singaporean hawker staples. For those craving a rich, coconut-based broth, our homemade Singapore laksa offers a similar depth of flavor that defines local street food culture. Alternatively, if you are looking to replicate the bold, sweet-and-spicy profile often associated with regional seafood dishes, trying your hand at our vegetarian-friendly Singapore chili tofu is a great way to explore these classic flavor combinations in your own kitchen.

Try Next: 14 Asian Rice and Noodle Recipes for Spice Lovers

Key Ingredients

Flat rice noodles: These wide, soft noodles form the essential base for the dish.
Seafood: Prawns and squid provide the primary protein and signature texture for the gravy.
Chicken stock: This serves as the flavorful liquid foundation for the savory gravy.
Oyster sauce: Provides the characteristic deep, umami richness to the Singapore-style sauce.
Cornstarch: Used to create a slurry that thickens the gravy to a glossy, coating consistency.
Eggs: Lightly beaten into the gravy to add a silky texture and richness.
Aromatics: Minced garlic and grated ginger create the foundational fragrance for the gravy.

Classic Singaporean Seafood Favorites

If you want to master the quintessential national dish, our signature Singapore chili crab provides the perfect lesson in balancing sweet and spicy tomato-based sauces.
For a fun, textural contrast to soft rice noodles, try making crispy Singapore cereal prawns, which use toasted oats to create a savory, aromatic crunch.
When you are feeding a crowd, this hearty seafood boil mirrors the communal dining style of a hor fun platter while showcasing a wider variety of shellfish.

Singapore Seafood Hor Fun

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Ingredients For Noodles

400 g flat rice noodles (store bought or homemade)1 tbsp neutral flavoured cooking oil1 tbsp light soy sauce1 tbsp sweet soy sauce

Gravy

2 tbsp neutral flavoured cooking oil7 garlic cloves (minced)1 tsp ginger (grated)1 lt chicken stock2 tbsp oyster sauce2 tbsp light soy sauce3 tbsp cornstarch slurry (2 tbsp cornstarch 3 tbsp water)1 cup protein of choice (I used prawns & squid)2 cups vegetables of choice (I used carrots & collard greens, chopped or sliced)2 eggs (lightly beaten)1/2 tsp ground white pepper1/4 tsp salt1 tsp sesame oil

Steps

For the noodles, heat oil in a deep pan on medium high.Once hot, add in the rice noodles & stir for 30 secs.Add both sauces, stir noodles continuously for 2 mins, remove & set aside.Into the pan used earlier, add oil to start making the gravy.Once hot, add garlic & ginger, stir for 1 min till fragrantAdd proteins, carrot & stems of green vegetable used.Cook for 2 mins, add stock, oyster & light soy sauce, pepper & salt, bring to a boil.Add leafy greens & eggs, stirring continuously for 1 min.Add cornstarch slurry & bring to a boil..Add sesame oil & taste to adjust seasoning.To assemble, add stir-fried noodles on the base of serving plates, pour hot gravy over it, garnish & serve with pickled chillies (optional)

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