Wat Tan Hor (Flat Rice Noodles in Egg Gravy) 滑蛋河

by Angie Liew
Wat Tan Hor Recipe (Flat Rice Noodles In Egg Gravy)



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Wat Tan Hor

A Classic Noodle Dish Everyone Loves: Wat Tan Hor 滑蛋河

Noodles are actually a fast food dish in Asia and are eaten on almost all occasions. They can be braised, deep-fried or stir-fried. They may be served as a complete meal or simply as a side dish. There are many varieties of noodles and they are cooked in combination with vegetables, meat and seafood. And this noodle dish, Wat Tan Hor is just one of the many popular noodle dish everyone loves.

Wat Tan Hor

Flat Rice Noodles in Delicious Rich Egg Gravy, Simply Irresistible!

Wat Tan Hor or flat noodles in egg gravy uses flat rice noodles called kuay teow, of which the fresh ones is available in all wet markets in Asia whereas the dried forms are readily sold in most Asian grocery stores. Wat Tan Hor is best cooked in a wok so we get to enjoy the “wok hei” which is a slightly seared smoky taste imparted on the noodles … a MUST have taste. Together with the lustrous eggy gravy over the wok fragrance flat noodles, this simple one dish meal is just simply irresistible.

As always, ENJOY!

Wat Tan Hor Recipe (Flat Rice Noodles In Egg Gravy)

Wat Tan Hor Recipe (Flat Rice Noodles In Egg Gravy)

Wat Tan Hor Recipe (Flat Rice Noodles In Egg Gravy) 滑蛋河

 

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Wat Tan Hor (Flat Rice Noodles in Egg Gravy) 滑蛋河

Recipe by Huang Kitchen, Angie Liew
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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch, Noodles & Pasta
Cuisine: Asian, Chinese, Malaysian
Keyword: noodles
Servings: 2 people

Ingredients

Ingredients:

  • 350 grams kuay teow, flat rice noodles, preferably fresh noodles
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 10 slices fishcake
  • 10 slices chicken meat
  • 8 fresh prawns, peeled
  • 2 stalks greens, or any green vegetables

Gravy:

  • 480 ml chicken stock
  • 2 eggs
  • 1 tbsp Oyster Sauce
  • 1 tsp light soy sauce
  • 1 tsp salt
  • 1 tsp ground white pepper

Cornstarch Mixture:

  • 1 tbsp cornflour
  • 60 ml water

    Instructions

    Prepare Ingredients:

    • Peel prawns.
      Start by cleaning some prawns. Peel shell off fresh medium size prawns.
    • Cut ingredients.
      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:

    • Fry kuay teow
      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:

    • Fry noodles.
      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.
    • Cooking the gravy.
      Next season with 1 tsp light soy sauce, 1 tbsp oyster sauce, pinch of pepper, and add salt to season. Bring to a boil.
    • Thicken gravy with cornstarch.
      Add cornstarch mixture, and simmer until mixture thickens.
    • Cook gravy
      Add green vegetables and egg. Mix and stir vigorously to cook gravy until the egg is cooked.
    • Pour gravy over noodles.
      Pour gravy on fried noodles and serve immediately. So Enjoy!

Enjoy!

Recipe Video

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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