Ipoh Hor Fun (Malaysian Noodles)

Ipoh Hor Fun (Malaysian Noodles)

Whole shrimps in shells are boiled to prepare a no-waste delicious broth. This dish is named after Ipoh, the foodie’s city of Malaysia, and the flat rice noodles “hor fun”.

Cooking time
70 minutes
  • Nutrition facts are for one serving.
  • Nutritional values do not include seasonings added by preference.
  • Nutritional values were calculated for 3 servings.

Ingredients(Servings: 2 to 3)

Ingredients(Servings: 2 to 3)

flat rice noodles (hor fun)

fresh 375 g/ 13.2 oz. (dried 125 g / 4.4 oz.)

chicken breast

200 g (7.1 oz.)

whole shrimps (head and tail for soup)

250 g (8.8 oz.)

cooking oil

40 ml (1.4 fl. oz.)

chicken soup stock

1 Tbsp


1000 ml (33.8 fl. oz.)


1/4 tsp

white pepper

1/4 tsp

garlic chives (cut into 4 - 5 cm /1.5 - 2 in. lengths)

2 to 3

bean sprouts/moyashi

20 g (0.7 oz.)


Kikkoman Soy Sauce

1 – 2 Tbsp (as desired)

red chili pepper (thinly sliced)


  • Hor fun is the most consumed rice noodle in Guangdong China and Southeast Asia. If unavailable, feel free to substitute with the Vietnamese flat and wide noodles used to make pho. 


  1. Prepare the soup. Remove heads, peel and devein the shrimp. Heat the cooking oil in a deep pot on high, cook the shrimp heads and shells without scorching for about 5 minutes until fragrant. Add in the water and chicken soup stock, bring to a boil, remove any scum that forms and allow to simmer over low heat for 45 minutes.
  2. Add the shrimp meat into (1), quickly boil to cook through, then remove. Next add in the chicken meat and boil for about 10 minutes to cook through. Strain the soup and then return to the deep pot. After tasting, add soy sauce, sugar and white pepper to adjust for flavor preference. Bring to a boil once more, then turn off the heat.
  3. Tear the chicken meat from (2) up into small pieces. Boil the rice noodles (if fresh, for dried noodles boil as indicated on the package). Mix together (A).
  4. Place 1 serving each of the rice noodles into bowls, top with the shrimp (2), the chicken (3), the garlic chives and bean sprouts, then ladle in the soup. Serve with a side of (A) and pour on as desired.

Cooking Basics

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

  • Recipe Yurico Aoki
  • Styling Yuki Murakami
  • Photo Akira Maeda

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