Ipoh Hor Fun

    I had at least 1.5kg of prawn heads sitting in the freezer that waiting to be used. Initially, I wanted to cook Prawn Noodles but unfortunately, i didnt’t have most of the ingredients needed except just a couple. Then, I stared hard at my pantry and fridge for a quick few seconds. In the end, I decided to cook this instead and I must say, no regrets! ;) All of the ingredients used in this noodle dish is always readily available in my kitchen so, yes.. I’ll be cooking this quite often from now on! It’s extremely easy and very tasty (think of the stock!). Best of all, I could make use of the chicken breast meat which usually would end up in the thrash bin. :P


    Central Region, Singapore
    1 person made this


    • 1 chicken breast with bones
    • 300-500g prawn heads, depending on how prawny you like your stock
    • 2L water
    • fish gravy or salt, to taste
    • 800g – 1kg hor fun or flat noodles
    • 2 hard boiled eggs, boiled, peeled and halved, optional
    • chives, washed and cut (i replaced with spring onions)
    • 200 – 300g bean sprouts, blanched
    • 12 prawns, cooked
    • chicken meat (can be any part you like, not necessarily breast meat), shredded
    • fried shallots
    • chili paste, optional


    1. Boil chicken breast with water using low heat for at least 1.5 hours.
    2. Add in prawn heads and simmer for another 20 minutes before switching the fire off. Stir in fish gravy or salt.
    3. Cover and let it sit for another 10 minutes.
    4. Boil a pot full of water and very briefly blanch the noodles in it.
    5. Divide the noodles equally among for big bowls before adding in the soup and arranging the rest of the ingredients onto it.
    6. Serve with a spoonful of chili paste if you like for extra oompphhh!

    See it on my blog

    Check out this recipe from Maameemoomoo's blog!

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