Flat Noodles in Egg Gravy (Wat Tan Hor)

Flat Noodles in Egg Gravy (Wat Tan Hor)

These noodles are a wonderful easy meal for filling the belly. The warm, comforting egg gravy, not unlike a thicker version of egg drop soup helps the noodles go down, accompanied by a healthy serving of protein and vegetables.


Flat Noodles in Egg Gravy (Wat Tan Hor)

Wat Tan Hor uses flat rice noodles called kway teow or banh pho which are available at most Asian grocery stores in dried form. They are wide and flat and can easily be distinguished from other forms of rice noodles from the width alone. Think linguine but wider and white. If you can get them fresh, all the better. Otherwise, the dried version should be immersed and soaked in warm water for at least 15 minutes before cooking. This process softens up the hard noodles and prepares it for stir-frying. You do not need to boil it like spaghetti, simple soaking is enough and it will cook down even more in the wok.


As with every other stir-fried noodle dish, this is best done in a wok to provide more room for tossing and even cooking. For those with a flat top range like me, I bought a stainless steel stir-fry pan from Cuisinart. This thing handles all my stir-frying needs, heats up well, does not rust or burn or stick and cleans up easy. After going through one wok that rusted, two non-stick woks that burned, this was a gift from heaven.

INGREDIENTS:
  • 1/2 lb. or 1/2 packet flat rice noodles
  • 10 medium sized prawns, head off, tail off, peeled and deveined
  • 1 chicken breast, sliced thinly
  • 2 stalks greens (mustard greens /chinese broccoli (kai lan) / collard greens), chopped and rinsed
  • 3 tablespoons dark soy sauce

Egg Gravy:
  • 2 tablespoon garlic, minced
  • 3 cups chicken stock
  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 1/2 tablespoon sugar
  • 1 egg, beaten
  • Pepper to taste
  • 2 tablespoons cornstarch mixed in 6 tablespoons cold water
  • 1 teaspoon sesame oil

DIRECTIONS:
  1. Soak rice noodles in warm water for 15 minutes
  2. Over medium high heat, stir-fry the noodles in oil and thick soy sauce until it has cooked down and has absorbed the color. Keep tossing to prevent sticking at the bottom of the pan. Add water if needed. Remove and set aside
  3. Prepare the sauce by sauteing garlic until aromatic
  4. Add in chicken and stir-fry until chicken is no longer pink
  5. Pour in chicken stock and add oyster sauce, thin soy sauce, sugar and pepper to taste
  6. Bring to a boil
  7. Add in greens and shrimps, cooking for 2 minutes
  8. Combine with cornstarch solution and simmer until gravy has thickened
  9. Remove from heat and slowly drizzle in beaten egg, stirring gently with a fork in a clockwise motion
  10. Add in sesame oil and stir gently
  11. Dish noodles and pour egg gravy over
  12. Serve hot


Flat Noodles in Egg Gravy (Wat Tan Hor)


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About Me

I've been cooking for 14 years now since evolving from human-that-can-make-instant-noodles to 'Look Ma! I can cook!' I cannot overstate how much I love food. Some of the recipes you'll find here are from my mother or interpreted recipes from my dining experience. Others are sampled from recipe books and blogs and altered to my tastes, and some are just plain happy accidents in the kitchen.