Wat Tan Hor (Fried Noodles with Egg Gravy)
Wat Tan Hor (Fried Noodles with Egg Gravy)
Ingredients
For the Fried Noodles
- 1/4 cup vegetable oil, plus more for gravy
- 1 pound flat rice noodles
- 2 tablespoons dark soy sauce, or to taste
- 1 tablespoon light soy sauce, or to taste
For the Gravy
- 2 cloves garlic, minced
- 4 cups chicken stock
- 2 cups Chinese vegetables, such as bok choy or choy sum, chopped
- 4 ounces fish cake, sliced
- 8 prawns, shelled and deveined
- 1/2 teaspoon white pepper, or to taste
- 1/4 teaspoon MSG, optional, or to taste
- 1 teaspoon chicken powder, or to taste
- 3 tablespoons potato starch, mixed with 1/4 cup cold water to make a slurry
- 1 egg white, lightly beaten
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
Instructions
- 1
Heat a wok over maximum heat until smoking. Pour 1/4 cup of vegetable oil around the wok, swirling to coat the surface, then pour the excess oil into a heatproof strainer or bowl, leaving a thin film in the wok.
⏱️ 2 min
- 2
Add the flat rice noodles to the hot wok. Drizzle with dark soy sauce for color and light soy sauce for seasoning. Toss and fry the noodles, allowing them to char slightly and develop 'wok hei'. Avoid stirring too vigorously to prevent breaking the noodles.
⏱️ 7 min
- 3
Once the noodles are nicely charred, remove them from the wok and divide them among four serving bowls. Set aside.
⏱️ 1 min
- 4
Add 1 tablespoon of fresh vegetable oil to the wok over medium-high heat. Add the minced garlic and let it sizzle for about 30 seconds until fragrant.
⏱️ 2 min
- 5
Pour the chicken stock into the wok. Bring to a simmer, then add the chopped Chinese vegetables, sliced fish cake, and shelled prawns. Cook for 2-3 minutes until the prawns are pink and cooked through.
⏱️ 4 min
- 6
Season the gravy with white pepper, MSG (if using), and chicken powder. Stir well to combine.
⏱️ 1 min
- 7
Stir the potato starch slurry again, then slowly pour it into the simmering gravy while stirring constantly until the sauce thickens to your desired consistency. Once thickened, turn off the heat.
⏱️ 2 min
- 8
While stirring continuously, slowly pour the lightly beaten egg white into the gravy in a thin stream. The egg white will cook into delicate strands.
⏱️ 1 min
- 9
Turn the heat back on to low. Add the Chinese cooking wine and sesame oil to the gravy. Stir gently to incorporate.
⏱️ 1 min
- 10
Ladle the hot egg gravy generously over the fried noodles in each serving bowl. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
For the Fried Noodles
- 1/4 cup vegetable oil, plus more for gravy
- 1 pound flat rice noodles
- 2 tablespoons dark soy sauce, or to taste
- 1 tablespoon light soy sauce, or to taste
For the Gravy
- 2 cloves garlic, minced
- 4 cups chicken stock
- 2 cups Chinese vegetables, such as bok choy or choy sum, chopped
- 4 ounces fish cake, sliced
- 8 prawns, shelled and deveined
- 1/2 teaspoon white pepper, or to taste
- 1/4 teaspoon MSG, optional, or to taste
- 1 teaspoon chicken powder, or to taste
- 3 tablespoons potato starch, mixed with 1/4 cup cold water to make a slurry
- 1 egg white, lightly beaten
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
Instructions
- 1
Heat a wok over maximum heat until smoking. Pour 1/4 cup of vegetable oil around the wok, swirling to coat the surface, then pour the excess oil into a heatproof strainer or bowl, leaving a thin film in the wok.
⏱️ 2 min - 2
Add the flat rice noodles to the hot wok. Drizzle with dark soy sauce for color and light soy sauce for seasoning. Toss and fry the noodles, allowing them to char slightly and develop 'wok hei'. Avoid stirring too vigorously to prevent breaking the noodles.
⏱️ 7 min - 3
Once the noodles are nicely charred, remove them from the wok and divide them among four serving bowls. Set aside.
⏱️ 1 min - 4
Add 1 tablespoon of fresh vegetable oil to the wok over medium-high heat. Add the minced garlic and let it sizzle for about 30 seconds until fragrant.
⏱️ 2 min - 5
Pour the chicken stock into the wok. Bring to a simmer, then add the chopped Chinese vegetables, sliced fish cake, and shelled prawns. Cook for 2-3 minutes until the prawns are pink and cooked through.
⏱️ 4 min - 6
Season the gravy with white pepper, MSG (if using), and chicken powder. Stir well to combine.
⏱️ 1 min - 7
Stir the potato starch slurry again, then slowly pour it into the simmering gravy while stirring constantly until the sauce thickens to your desired consistency. Once thickened, turn off the heat.
⏱️ 2 min - 8
While stirring continuously, slowly pour the lightly beaten egg white into the gravy in a thin stream. The egg white will cook into delicate strands.
⏱️ 1 min - 9
Turn the heat back on to low. Add the Chinese cooking wine and sesame oil to the gravy. Stir gently to incorporate.
⏱️ 1 min - 10
Ladle the hot egg gravy generously over the fried noodles in each serving bowl. Serve immediately.
⏱️ 4 min