干捞河粉 - Dry Toss Flat Rice Noodle (Kon Lo Hor Fun)

By WoonHeng · 25 min

Ingredients

Instructions

1. Cut the fresh flat rice noodles into 1 to 2 cm wide strips and place them in a bowl. If using store-bought noodles, soften them first as the notes explain.
2. Put the sliced chile in a small bowl and cover it with just enough soy sauce. (Optional.)
3. Tear the mushrooms in half lengthwise by hand, or cut them with a knife.
4. Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat. Sauté the mushrooms for 3 to 5 minutes until a brown crust forms. Season with a pinch of salt and set aside.
5. Set a fine-mesh sieve over a heatproof bowl and line a plate with paper towels.
6. Cook the sliced shallots in the remaining 4 tablespoons of oil in a small saucepan over medium-low heat for 10 to 12 minutes, stirring often to separate the rings and lowering the heat if they darken too fast, until golden brown.
7. Strain the shallots into the sieve, keeping the hot oil in the bowl, and spread the shallots on the towel-lined plate to cool.
8. Add the soy sauce, oyster sauce, dark soy sauce and sugar to the hot oil and whisk until the sugar dissolves.
9. Put the noodles in a bowl, drizzle with the sauce, and top with the mushrooms, chopped scallion and fried shallots.
10. Add a splash of chile oil and toss everything together. Serve with the soy-soaked chile for spooning on top.

Summarized from WoonHeng's video. Watch it for the details.

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