Ipoh Hor Fun with Shrimp
Silky flat rice noodles tossed with succulent shrimp in a light soy-based sauce with bean sprouts and scallions. Ready in 20 minutes—a Malaysian street-food classic.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 8 oz fresh hor fun noodles (flat rice noodles)
- 8 oz medium shrimp, peeled and deveined
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup fresh bean sprouts
- 3 whole scallions, cut into 2-inch pieces
Instructions
- 1
Pat the shrimp dry with a paper towel by pressing each shrimp gently against the towel until no visible moisture remains, so they will brown properly in the pan.
- 2
Gently separate the hor fun noodles with your fingers into loose clumps, breaking up any that are stuck together into individual noodle bunches.
- 3
Pour the soy sauce and sesame oil into a small bowl and stir with a spoon until combined, about 10 seconds.
- 4
Heat 2 tablespoons of oil in a large 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Add the shrimp in a single layer and let sit undisturbed for 90 seconds until the bottoms turn opaque pink, then flip each shrimp over.
- 6
Cook the shrimp for another 60 seconds until the second side turns opaque pink all the way through, then use a slotted spoon to transfer them to a clean plate.
- 7
Add the hor fun noodles to the same hot skillet in a single layer and let them sit undisturbed for 90 seconds until the bottom side turns golden brown.
- 8
Stir the noodles with a wooden spoon, breaking up any clumps, and cook for another 60 seconds until they are heated through and beginning to brown in patches.
- 9
Pour the soy-sesame mixture over the noodles and stir constantly for 30 seconds until the sauce coats every noodle and the pan looks glistening.
- 10
Return the shrimp to the skillet, add the bean sprouts and scallions, and stir everything together for 30 seconds until the sprouts just begin to soften.
- 11
Divide the noodles and shrimp between two bowls or plates using tongs, making sure to distribute the shrimp, sprouts, and scallions equally.
Tools you’ll need
- 12-inch skillet
- small bowl
- wooden spoon
- slotted spoon
- tongs
- paper towels
- cutting board
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