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Wat Tan Hor (Flat Rice Noodles in Egg Gravy) 滑蛋河
Wat Tan Hor is a popular noodle dish that everyone loves. Flat rice noodles fried to perfection in a delicious silky and rich egg gravy, this noodle dish is simply irresistible!
    Servings Prep Time
    2people 10minutes
    Cook Time
    15minutes
    Servings Prep Time
    2people 10minutes
    Cook Time
    15minutes
    Ingredients
    Ingredients:
    Cornstarch Mixture:
    Instructions
    Prepare Ingredients:
    1. Start by cleaning some prawns. Peel shell off fresh medium size prawns.
    2. Then chop garlic, slice chicken meat and fishcake into thin slices. Next, cut green vegetables into long strips. And we’re ready to fry the noodles.
    Fry Noodles:
    1. To fry, heat up 2 tbsp oil. Then add noodles, 1 tbsp dark soy sauce and 1 tbsp light soy sauce. Fry until the soy sauce is well mixed into the noodles and noodles is cooked. Then set aside and prepare to cook the egg gravy.
    Cook the egg gravy:
    1. Heat up 2 tbsp oil, and fry garlic until golden in colour. Add chicken, fishcake, prawns and fry till prawns turn pink. Then add chicken stock.
    2. Next season with 1 tsp light soy sauce, 1 tbsp oyster sauce, pinch of pepper, and add salt to season. Bring to a boil.
    3. Add cornstarch mixture, and simmer until mixture thickens.
    4. Add green vegetables and egg. Mix and stir vigorously to cook gravy until the egg is cooked.
    5. Pour gravy on fried noodles and serve immediately. So Enjoy!
    Recipe Notes

    Briefly blanch the flat noodles in boiling water to prevent the noodles sticking together. Never attempt to separate it without the water as it may break into pieces.

    Best to cook in one or two servings at a time so the rice noodles can have the wok fragrance.

    The gravy only need to be slightly thicken so be sure not to add too much cornstarch mixture.

    Stir the gravy as you add the eggs and immediately turn off the flame.

    Serve the noodle in a deep set plate so you can top with a generous serving of the eggy gravy.

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