Wat Tan Hor (Fried Noodles with Egg Gravy)
Wat Tan Hor (Fried Noodles with Egg Gravy)
Ingredients
For the Noodles
- 1 1/2 pounds fresh flat rice noodles, separated
- 2 tablespoons cooking oil, divided
- 1 teaspoon dark soy sauce
For the Gravy
- 1 pound boneless, skinless chicken thighs, sliced into 1/4-inch pieces
- 1/2 pound shrimp, peeled and deveined
- 8 ounces bok choy, chopped into 1-inch pieces
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 3 tablespoons cornstarch
- 1/4 cup water
- 2 large eggs, beaten
For Garnish (Optional)
- 2 green onions, sliced
- 1 red chilies, thinly sliced
Instructions
- 1
Prepare the noodles: Heat 1 tablespoon of cooking oil in a large wok or skillet over high heat until smoking. Add half of the fresh flat rice noodles and 1/2 teaspoon of dark soy sauce. Stir-fry for 2-3 minutes, tossing frequently, until the noodles are slightly charred and fragrant. Remove from the wok and set aside. Repeat with the remaining noodles, 1 tablespoon of cooking oil, and 1/2 teaspoon of dark soy sauce. Set all fried noodles aside.
⏱️ 10 min
- 2
Prepare the gravy base: In the same wok (no need to clean), add a splash more cooking oil if needed. Add the sliced chicken thighs and stir-fry for 2-3 minutes until mostly cooked through. Add the shrimp and stir-fry for 1-2 minutes until they just turn pink. Remove the chicken and shrimp from the wok and set aside.
⏱️ 5 min
- 3
Build the gravy: Add the minced garlic to the wok and stir-fry for 30 seconds until fragrant. Add the bok choy and stir-fry for 1 minute until slightly tender-crisp. Pour in the chicken broth, light soy sauce, oyster sauce, sesame oil, white pepper, and granulated sugar. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 4
Thicken the gravy: In a small bowl, whisk together the cornstarch and 1/4 cup of water to create a slurry. Once the gravy is simmering, slowly pour the cornstarch slurry into the wok while stirring continuously. Continue stirring until the gravy thickens to your desired consistency. It should be thick enough to coat the back of a spoon.
⏱️ 3 min
- 5
Finish the gravy: Return the cooked chicken and shrimp to the wok. Gently pour the beaten eggs into the simmering gravy in a thin stream, stirring once or twice to create delicate egg ribbons. Immediately turn off the heat to prevent the eggs from overcooking.
⏱️ 2 min
- 6
Assemble and serve: Divide the fried noodles among serving plates. Ladle a generous amount of the hot egg gravy over the noodles. Garnish with sliced green onions and red chilies, if desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Wat Tan Hor (Fried Noodles with Egg Gravy)
For the Noodles
- 1 1/2 pounds fresh flat rice noodles, separated
- 2 tablespoons cooking oil, divided
- 1 teaspoon dark soy sauce
For the Gravy
- 1 pound boneless, skinless chicken thighs, sliced into 1/4-inch pieces
- 1/2 pound shrimp, peeled and deveined
- 8 ounces bok choy, chopped into 1-inch pieces
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 3 tablespoons cornstarch
- 1/4 cup water
- 2 large eggs, beaten
For Garnish (Optional)
- 2 green onions, sliced
- 1 red chilies, thinly sliced
Instructions
- 1
Prepare the noodles: Heat 1 tablespoon of cooking oil in a large wok or skillet over high heat until smoking. Add half of the fresh flat rice noodles and 1/2 teaspoon of dark soy sauce. Stir-fry for 2-3 minutes, tossing frequently, until the noodles are slightly charred and fragrant. Remove from the wok and set aside. Repeat with the remaining noodles, 1 tablespoon of cooking oil, and 1/2 teaspoon of dark soy sauce. Set all fried noodles aside.
⏱️ 10 min - 2
Prepare the gravy base: In the same wok (no need to clean), add a splash more cooking oil if needed. Add the sliced chicken thighs and stir-fry for 2-3 minutes until mostly cooked through. Add the shrimp and stir-fry for 1-2 minutes until they just turn pink. Remove the chicken and shrimp from the wok and set aside.
⏱️ 5 min - 3
Build the gravy: Add the minced garlic to the wok and stir-fry for 30 seconds until fragrant. Add the bok choy and stir-fry for 1 minute until slightly tender-crisp. Pour in the chicken broth, light soy sauce, oyster sauce, sesame oil, white pepper, and granulated sugar. Bring the mixture to a gentle simmer.
⏱️ 5 min - 4
Thicken the gravy: In a small bowl, whisk together the cornstarch and 1/4 cup of water to create a slurry. Once the gravy is simmering, slowly pour the cornstarch slurry into the wok while stirring continuously. Continue stirring until the gravy thickens to your desired consistency. It should be thick enough to coat the back of a spoon.
⏱️ 3 min - 5
Finish the gravy: Return the cooked chicken and shrimp to the wok. Gently pour the beaten eggs into the simmering gravy in a thin stream, stirring once or twice to create delicate egg ribbons. Immediately turn off the heat to prevent the eggs from overcooking.
⏱️ 2 min - 6
Assemble and serve: Divide the fried noodles among serving plates. Ladle a generous amount of the hot egg gravy over the noodles. Garnish with sliced green onions and red chilies, if desired. Serve immediately.
⏱️ 5 min