Wat Tan Hor Fun (Silky Egg Hor Fun)
Wat Tan Hor Fun (Silky Egg Hor Fun)
Ingredients
For the Main Dish
- 500 g flat kway teow/hor fun
- 1 portion lean meat, sliced
- 4 fish cakes, sliced
- 5 prawns, prepared (legs and feelers removed, shelled, innards removed)
- 1 packet shanghai green, or vegetable of your choice
- 3 eggs, briefly beaten
- 1 packet chicken stock
- 2 tablespoons garlic, chopped
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
For the Pork Marinade
- 2 tablespoons light soy sauce
- 1 tablespoon corn flour
- 1/4 teaspoon white pepper, or to taste
For the Corn Starch Slurry
- 3 tablespoons corn flour
- 200 ml water
Instructions
- 1
Prepare the pork marinade: In a bowl, combine 2 tablespoons of light soy sauce, 1 tablespoon of corn flour, and white pepper with the sliced lean meat. Mix well and marinate for 30 minutes.
⏱️ 5 min
- 2
Prepare the prawns: Cut away the legs and feelers, peel away the shell from the body, and remove the innards.
⏱️ 5 min
- 3
Prepare the corn starch slurry: In a small bowl, whisk together 3 tablespoons of corn flour and 200 ml of water until smooth. Set aside.
⏱️ 2 min
- 4
Pan-fry the hor fun: Heat a large pan or wok over high heat. Add the flat kway teow/hor fun and pan-fry for 1 minute, stirring constantly. Flip the noodles, then add 2 tablespoons of light soy sauce and 3 tablespoons of dark soy sauce. Stir-fry until fragrant and the noodles are evenly coated and slightly browned. Transfer the cooked noodles to a serving pan or large bowl and set aside.
⏱️ 5 min
- 5
Stir-fry pork and fish cakes: In the same pan, add the marinated pork and stir-fry until partially cooked. Add the sliced fish cakes and continue to stir-fry for another 3 minutes.
⏱️ 5 min
- 6
Add garlic and prawns: Add the chopped garlic and prepared prawns to the pan. Stir-fry for another 3 minutes, until the prawns turn orange.
⏱️ 3 min
- 7
Add liquids and vegetables: Pour in the packet of chicken stock and 2 tablespoons of oyster sauce. Add the shanghai green (or your chosen vegetable). Stir everything together and bring the mixture to a boil.
⏱️ 3 min
- 8
Simmer: Cover the pan with a lid and simmer for 15 minutes.
⏱️ 15 min
- 9
Layer ingredients: After simmering, use tongs to remove some of the cooked ingredients (vegetables, fish cakes, pork, and prawns) from the pan and arrange them over the stir-fried hor fun in the serving pan.
⏱️ 2 min
- 10
Thicken sauce and add eggs: Pour the prepared corn starch slurry into the remaining sauce in the pan. Stir well until the sauce thickens. Add the 3 briefly beaten eggs and briefly stir them into the sauce.
⏱️ 2 min
- 11
Serve: Pour the thickened sauce with eggs all over the hor fun and layered ingredients in the serving pan. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Wat Tan Hor Fun (Silky Egg Hor Fun)
For the Main Dish
- 500 g flat kway teow/hor fun
- 1 portion lean meat, sliced
- 4 fish cakes, sliced
- 5 prawns, prepared (legs and feelers removed, shelled, innards removed)
- 1 packet shanghai green, or vegetable of your choice
- 3 eggs, briefly beaten
- 1 packet chicken stock
- 2 tablespoons garlic, chopped
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
For the Pork Marinade
- 2 tablespoons light soy sauce
- 1 tablespoon corn flour
- 1/4 teaspoon white pepper, or to taste
For the Corn Starch Slurry
- 3 tablespoons corn flour
- 200 ml water
Instructions
- 1
Prepare the pork marinade: In a bowl, combine 2 tablespoons of light soy sauce, 1 tablespoon of corn flour, and white pepper with the sliced lean meat. Mix well and marinate for 30 minutes.
⏱️ 5 min - 2
Prepare the prawns: Cut away the legs and feelers, peel away the shell from the body, and remove the innards.
⏱️ 5 min - 3
Prepare the corn starch slurry: In a small bowl, whisk together 3 tablespoons of corn flour and 200 ml of water until smooth. Set aside.
⏱️ 2 min - 4
Pan-fry the hor fun: Heat a large pan or wok over high heat. Add the flat kway teow/hor fun and pan-fry for 1 minute, stirring constantly. Flip the noodles, then add 2 tablespoons of light soy sauce and 3 tablespoons of dark soy sauce. Stir-fry until fragrant and the noodles are evenly coated and slightly browned. Transfer the cooked noodles to a serving pan or large bowl and set aside.
⏱️ 5 min - 5
Stir-fry pork and fish cakes: In the same pan, add the marinated pork and stir-fry until partially cooked. Add the sliced fish cakes and continue to stir-fry for another 3 minutes.
⏱️ 5 min - 6
Add garlic and prawns: Add the chopped garlic and prepared prawns to the pan. Stir-fry for another 3 minutes, until the prawns turn orange.
⏱️ 3 min - 7
Add liquids and vegetables: Pour in the packet of chicken stock and 2 tablespoons of oyster sauce. Add the shanghai green (or your chosen vegetable). Stir everything together and bring the mixture to a boil.
⏱️ 3 min - 8
Simmer: Cover the pan with a lid and simmer for 15 minutes.
⏱️ 15 min - 9
Layer ingredients: After simmering, use tongs to remove some of the cooked ingredients (vegetables, fish cakes, pork, and prawns) from the pan and arrange them over the stir-fried hor fun in the serving pan.
⏱️ 2 min - 10
Thicken sauce and add eggs: Pour the prepared corn starch slurry into the remaining sauce in the pan. Stir well until the sauce thickens. Add the 3 briefly beaten eggs and briefly stir them into the sauce.
⏱️ 2 min - 11
Serve: Pour the thickened sauce with eggs all over the hor fun and layered ingredients in the serving pan. Serve immediately.
⏱️ 1 min