Don Signature Crab - Singapore Food Guide

Crayfish Hor Fun

Singapore-style wok-fried Crayfish Hor Fun — wok-tossed flat rice noodles with fresh crayfish in a savoury, slightly saucy zi char style.

Crayfish Hor Fun

About this dish

Crayfish Hor Fun is a Singapore-friendly twist on the classic Cantonese hor fun, upgraded with sweet, briny crayfish for a lively family-style meal. You’ll find versions of hor fun across hawker centres and zi char stalls from Tiong Bahru to East Coast, but this recipe is tailored for the home cook who wants that saucy, silky noodle experience without the queue.

This dish works brilliantly for weeknight dinners, weekend family makan or an informal potluck — plate it up on a large platter for sharing, just like at a neighbourhood zi char table. The texture is all about tender flat rice noodles coated in a glossy sauce, bursts of crayfish meat, crisp bean sprouts and a hit of spring onion. The flavour profile is savoury, slightly sweet and aromatic, with optional chilli for those who like more heat.

You can replicate hawker-style wok hei at home with a very hot wok, plenty of oil and high-heat tossing. For a local touch, serve it alongside achar, sambal kangkong or a cold glass of lime cordial or barley water for a true Singapore supper vibe. Leftovers make a great next-day lunch — gently reheat with a splash of stock to loosen the noodles.

Ingredients

  • 500 g live or fresh crayfish (or thawed frozen crayfish), cleaned and halved
  • 400 g fresh flat rice noodles (hor fun), separated carefully
  • 2 tbsp vegetable oil (peanut or canola) plus extra for wok
  • 4 cloves garlic, thinly sliced
  • 1 thumb (20 g) ginger, julienned
  • 2 eggs, lightly beaten
  • 150 g bean sprouts, trimmed
  • 3 stalks spring onion, sliced on the diagonal (white and green parts separated)
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce (for colour)
  • 1 tsp sugar
  • 250 ml hot chicken or seafood stock
  • 1 tbsp Shaoxing wine or dry sherry (optional)
  • 1 tbsp cornflour mixed with 2 tbsp water (slurry)
  • 1 tsp sesame oil
  • White pepper, to taste
  • Salt, to taste
  • 2 red bird's eye chillies, thinly sliced (optional, for chilli padi heat)
  • Lime or calamansi wedges, to serve
  • Fresh coriander leaves or extra spring onions, for garnish
  • Optional: 1 tsp fish sauce for extra umami

Step-by-Step Method

  1. Prep the crayfish: rinse and pat dry. If using live crayfish, blanch them in boiling water for 1–2 minutes until bright red, then plunge into cold water. Crack larger shells slightly so sauce can penetrate the meat. Set aside.
  2. Prepare the noodles: if using refrigerated fresh hor fun, separate gently with your hands. If frozen, thaw according to packet instructions and loosen with a little oil to prevent sticking.
  3. Make the sauce and stock: in a bowl mix light soy, oyster sauce, dark soy, sugar, Shaoxing wine (if using) and hot stock. Taste — it should be savoury and slightly sweet; adjust like a zi char stall would, adding more light soy if needed.
  4. Heat the wok on high until very hot, then add 2 tbsp oil and swirl. Add sliced garlic and ginger and fry briefly until aromatic but not burnt (about 10–15 seconds) — keep the heat high for wok hei.
  5. Add the crayfish pieces and stir-fry for 1–2 minutes to coat and heat through, tossing constantly so shells colour evenly. Pour in the prepared sauce and bring to a lively simmer.
  6. Push the crayfish to one side, add a little more oil if needed and pour in the beaten eggs, scrambling lightly. Mix the eggs through with the crayfish and sauce.
  7. Add the hor fun to the wok. Use tongs or spatulas to toss and fold the noodles into the sauce, keeping the heat high. If the noodles look dry, add a splash more hot stock. Aim for glossy, saucy noodles rather than dry tosses.
  8. Add bean sprouts and white parts of the spring onions, tossing quickly for 20–30 seconds so they stay crunchy. Stir in the cornflour slurry to thicken the sauce slightly and coat the noodles — watch it thicken in 10–20 seconds.
  9. Finish with sesame oil, white pepper and sliced chillies if using. Taste and adjust seasoning with a pinch of salt or extra light soy, as you would at a hawker zi char stall.
  10. Turn off the heat and fold in the green parts of the spring onions. Transfer to a large serving plate, garnish with coriander and lime or calamansi wedges.
  11. Serve immediately while hot and glossy. For true hawker-style, bring the wok to high heat and toss quickly to build a bit of wok hei before plating.

Tips & Serving Ideas

  • Buy fresh hor fun from the chilled noodles section at NTUC FairPrice, Cold Storage or your local wet market — fresh sheets separate easily and give the best texture.
  • If you can’t find crayfish, substitute large prawns or small mud crabs, but adjust cooking time so seafood stays tender.
  • To get wok hei at home: preheat the wok until smoking hot, use good heat, keep ingredients moving and avoid overcrowding the pan.
  • Adjust chilli heat to taste — serve sliced bird’s eye chillies on the side for diners to add themselves like at zi char stalls.
  • Make the sauce in advance and keep hot stock ready; high heat cooking is fast, so mise en place is essential for success.
  • Leftovers: store separately from any crunchy garnishes. Reheat gently in a splash of stock over medium heat to loosen the sauce before serving.
  • If using frozen crayfish, thaw fully and pat dry; excess moisture will make the sauce watery.

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