'Slice Fish' Hor Fun

The traditional version of this vegan slice fish hor fun is a popular noodle dish in Singapore and Malaysia of Cantonese origin, and is made with pork or chicken or prawns. My version here uses mock fish instead. This dish actually requires a high heat to cook the hor fun and toss it well, and to get that slight charred taste (wok hei) which is the essence of the dish. If you do not toss the hor fun well, it will probably all stick together in one lump which will makes it difficult to cook thereafter too. The sauce has this smooth silky consistency that glides effortlessly down your throat, yum!

IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂