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Servings:

Wat Tan Hor (Flat Rice Noodles in Egg Gravy)

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!

Total Time

25min

4.0

1 Rating

Author: Huang Kitchen

Servings:

Ingredients

•

12.5 oz

Rice Noodles

•

1 Tbsp

Dark Soy Sauce

•

1 Tbsp

Light Soy Sauce

•

2 Tbsp

Vegetable Oil

•

2 cloves

Garlic

•

10 slices

Fish Cake

•

10 pieces

Chicken

•

Prawns

•

2 stalks

Bok Choy

or any green vegetables

•

2 cups

Chicken Stock

•

Eggland's Best Classic Eggs

•

1 Tbsp

Oyster Sauce

•

1 tsp

Light Soy Sauce

•

1 tsp

Salt

•

1 tsp

Ground White Pepper

•

1 Tbsp

Corn Starch

•

4 Tbsp

Water

Cooking Instructions

Start by cleaning some Prawns (8) . Peel the shell off.

Then chop Garlic (2 cloves) , Chicken (10 pieces) , and Fish Cake (10 slices) into thin slices. Next, cut Bok Choy (2 stalks) , and we're ready to fry the noodles.

To fry, heat up Vegetable Oil (2 Tbsp) l. Then add Rice Noodles (12.5 oz) , Dark Soy Sauce (1 Tbsp) and Light Soy Sauce (1 Tbsp) . 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.

Heat up 2 tbsp oil, and fry the garlic until golden in colour. Add chicken, fishcake, prawns and fry till prawns turn pink. Then add Chicken Stock (2 cups)

Next season with Light Soy Sauce (1 tsp) , Oyster Sauce (1 Tbsp) , Ground White Pepper (1 tsp) , and add Salt (1 tsp) to season. Bring to a boil.

To make the cornstarch mixture, add Corn Starch (1 Tbsp) to Water (4 Tbsp) and mix until the cornstarch is completely dissolved. Add cornstarch mixture, continue to mix and simmer until mixture thickens.

Add green vegetables and Eggland's Best Classic Eggs (2) Mix and stir vigorously to cook gravy until the egg is cooked.

Pour gravy on fried noodles and serve immediately.

Author's Notes

Briefly blanch the flat noodles in boiling water to prevent the noodles from 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 needs to be slightly thickened 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 on a deep set plate so you can top it with a generous serving of the eggy gravy.

Nutrition Per Serving

CALORIES

3134

FAT

161.8 g

PROTEIN

215.5 g

CARBS

194.6 g