One of my favourite noodle dish. 
This recipe is enough for 5-6 people.
Black pepper Hor Fun
Ingredients A:
2 kg kway teow (flat rice noodles)
4-5 tbsp dark soya sauce
Ingredients B :
5 garlic – minced
3 tbsp black pepper – grounded
1 tsp pepper powder
3 tbsp oyster sauce
3 tbsp dark soya sauce
3 white eggs – beaten
1/2 kg prawns – half-skinned
2 fishcake – sliced thin
1 pkt of Chye Sim – washed and cut into 2 cm in length
4 tbsp of cornflour – mix with water
Salt to taste
Method :
1. Fry the kway teow noodles in a wok together with the dark soya sauce. Fry with low fire about 5-7 mins. Once done scoop the noodle into a container. Leave it aside.
2. Boiled a medium size pot of water. Add in the prawns, leave it to boil for about 3-4 mins or until the prawns are cooked. Scoop the prawns out and leave it aside. The stock will be used later.
3. Take a big wok, pour a little oil and fry the garlic. Next pour the prawn stock into the wok.
4. Add the black pepper and pepper as well as the oyster sauce and dark soya sauce. Stir and leave it to boil.
5. Then add in the white eggs, pour with one hand and the other hand quickly stir the wok.
6. After that add in the cornflour, stir and add salt to taste.
7. Once the gravy looks about to thicken, add in the chye sim and fishcake. Let it boil for a while longer and then off the fire when the gravy is thicken nicely.
8. To serve, put the kway teow noodle is a bowl, pour the gravy over it, and garnish with 2-3 pieces of the prawns. Can also garnish with chopped spring onions and dried onion flakes.
This noodle is best eaten with pickled green chillies.
Optional : for those who like more vegetables in their noodles, can always add in cauliflower or carrot into the gravy.
