Classic Cantonese Wa Tan Hor
Classic Cantonese Wa Tan Hor
Ingredients
For the Noodles
- 1 1/2 pounds fresh flat rice noodles, hor fun, separated
- 1 tablespoon dark soy sauce
- 2 tablespoons vegetable oil, divided
For the Gravy
- 4 cups chicken broth
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 2 egg, beaten
For the Toppings
- 12 ounces boneless, skinless chicken thighs, sliced thinly
- 8 ounces shrimp, peeled and deveined
- 4 ounces fish cakes, sliced
- 4 ounces choy sum, cut into 2-inch pieces
- 3 cloves garlic, minced
Instructions
- 1
Prepare the noodles: In a large bowl, gently separate the fresh flat rice noodles. Add the dark soy sauce and 1 tablespoon of vegetable oil, tossing gently to coat the noodles evenly. Set aside.
⏱️ 5 min
- 2
Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil. Once hot, add the prepared noodles in batches if necessary to avoid overcrowding. Stir-fry for 2-3 minutes per batch until the noodles are slightly charred and fragrant. Remove from the wok and set aside.
⏱️ 8 min
- 3
Prepare the gravy: In a small bowl, whisk together the cornstarch and 1/4 cup of water to create a slurry. Set aside.
⏱️ 2 min
- 4
Using the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the sliced chicken thighs and stir-fry for 2-3 minutes until almost cooked through. Add the shrimp and fish cakes, continuing to stir-fry for another 1-2 minutes until the shrimp turn pink.
⏱️ 4 min
- 6
Pour in the chicken broth, oyster sauce, light soy sauce, sesame oil, and white pepper. Bring the mixture to a boil.
⏱️ 3 min
- 7
Once boiling, add the choy sum and cook for 1 minute until slightly tender-crisp.
⏱️ 1 min
- 8
Stir the cornstarch slurry again and slowly pour it into the boiling gravy while stirring constantly, until the gravy thickens to your desired consistency.
⏱️ 2 min
- 9
Remove the wok from the heat. Slowly drizzle in the beaten eggs in a thin stream while gently stirring the gravy to create ribbons of egg. Do not overmix.
⏱️ 2 min
- 10
To serve, divide the stir-fried noodles among 4 serving plates. Ladle the hot gravy generously over the noodles. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Cantonese Wa Tan Hor
For the Noodles
- 1 1/2 pounds fresh flat rice noodles, hor fun, separated
- 1 tablespoon dark soy sauce
- 2 tablespoons vegetable oil, divided
For the Gravy
- 4 cups chicken broth
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 2 egg, beaten
For the Toppings
- 12 ounces boneless, skinless chicken thighs, sliced thinly
- 8 ounces shrimp, peeled and deveined
- 4 ounces fish cakes, sliced
- 4 ounces choy sum, cut into 2-inch pieces
- 3 cloves garlic, minced
Instructions
- 1
Prepare the noodles: In a large bowl, gently separate the fresh flat rice noodles. Add the dark soy sauce and 1 tablespoon of vegetable oil, tossing gently to coat the noodles evenly. Set aside.
⏱️ 5 min - 2
Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil. Once hot, add the prepared noodles in batches if necessary to avoid overcrowding. Stir-fry for 2-3 minutes per batch until the noodles are slightly charred and fragrant. Remove from the wok and set aside.
⏱️ 8 min - 3
Prepare the gravy: In a small bowl, whisk together the cornstarch and 1/4 cup of water to create a slurry. Set aside.
⏱️ 2 min - 4
Using the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 5
Add the sliced chicken thighs and stir-fry for 2-3 minutes until almost cooked through. Add the shrimp and fish cakes, continuing to stir-fry for another 1-2 minutes until the shrimp turn pink.
⏱️ 4 min - 6
Pour in the chicken broth, oyster sauce, light soy sauce, sesame oil, and white pepper. Bring the mixture to a boil.
⏱️ 3 min - 7
Once boiling, add the choy sum and cook for 1 minute until slightly tender-crisp.
⏱️ 1 min - 8
Stir the cornstarch slurry again and slowly pour it into the boiling gravy while stirring constantly, until the gravy thickens to your desired consistency.
⏱️ 2 min - 9
Remove the wok from the heat. Slowly drizzle in the beaten eggs in a thin stream while gently stirring the gravy to create ribbons of egg. Do not overmix.
⏱️ 2 min - 10
To serve, divide the stir-fried noodles among 4 serving plates. Ladle the hot gravy generously over the noodles. Serve immediately.
⏱️ 2 min