malaysian

Ipoh Style Shredded Chicken Hor Fun

This simmered dish pairs cooked chicken, shredded with chicken stock, flat rice noodles, dry and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

45 g Protein

74 g Carbohydrates

19 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

79g flat rice noodles, dry 288 kcal
117g cooked chicken, shredded 193 kcal
334g chicken stock 20 kcal
7g garlic, minced 10 kcal
100g bean sprouts 30 kcal
13g scallion, sliced 5 kcal
13g soy sauce 9 kcal
2g ground white pepper 6 kcal
10g vegetable oil 88 kcal
1g salt 0 kcal

Cooking instructions

flat rice noodles
Soak the flat rice noodles in hot water until pliable, then drain.
cooked chickenchicken stocksoy sauceground white pepper
Bring chicken stock to a simmer. Add soy sauce and a pinch of white pepper; keep at a gentle simmer.
cooked chickengarlicvegetable oil
Heat vegetable oil in a small pan. Saute garlic until fragrant, then add shredded chicken and warm through for 1 minute.
chicken stockbean sprouts
Blanch bean sprouts in the simmering stock for 20 seconds and remove to a bowl.
flat rice noodleschicken stock
Add the drained noodles to the hot stock for 30 to 60 seconds to heat through.
flat rice noodlescooked chickenbean sproutsscallion
Pour noodles and broth into the bowl, top with chicken, bean sprouts, and scallion.