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Ipoh Hor Fun


Serves 2



  • 500ml Yuan Collagen Soup

  • 1pc Chicken breast (small)

  • 6pcs prawns (de-shelled)

  • 2 Ipoh horfun noodles set (130g each)

  • 3 stalks Choy sum or spinach

  • 6pcs dried shiitake mushroom (soaked in boiling water)

  • 2.5 tbsp oyster sauce

  • 2 tbsp dark soy sauce

  • 1 tsp rock sugar (optional)

  • 150ml water with 2-3 tbsp cornstarch


1. Boil chicken breast and shred, set aside
2. Cook prawns, set aside
3. Blanch choy sum or spinach, set aside
4. Put 500ml Yuan Collagen and sliced mushrooms, and simmer until mushrooms are soft. Keep covered to reduce evaporation.
5. Stir in oyster sauce, dark soya sauce and rock sugar, allow to simmer
6. Slowly stir in water with cornstarch to thicken the sauce (add more cornstarch if thicker consistency desired)
7. Blanch noodles and put on plate
8. Pour sauce over noodles and add chicken, prawn and vegetables

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