Wat Tan Hor is a dish of flat rice noodles in egg gravy. It is a popular sold at hawker stalls and vendors. The slightly charred noodles with the delicious, silky egg gravy are simply irresistible.
The dish is typically added with chicken stock and prawns, making this dish fragrant and flavourful. It is a comforting and filling meal. Addition of vegetables in the recipe makes this a healthy option.
Flat rice noodles also called as kuey teow which are available either fresh from any wet market or in a dried form, as sold in most supermarket. The noodles are wide and flat, which easily distinguishes them from other types of rice noodles. Fresh kuey teow is preferred in preparing this dish. Alternatively, hor fun noodles can be a good substitute for kuey teow.
This dish is not spicy and is usually served with pickled green chillies in soy sauce at the side. Try to make this recipe at home and enjoy a tasty and warm noodle dish.
Ingredients (4 servings):
- 900 g of fresh kuey teow (wash and drain)
- 5 tbsp of vegetable oil
- 1 tbsp of soy sauce
- 225 g of sugar snap peas
- 150 g of bean sprouts
- 2 garlic cloves (minced)
- 225 g of shrimps (peeled and deveined)
- ¼ tsp of ground pepper
- 850 ml of chicken stock/water
- Salt
- 2 tbsp of corn starch (mixed with 120ml water)
- 2 eggs (lightly beaten)
Directions:
- Start by preparing the kuey teow noodle. Heat 2 tbsp vegetable oil in a frying pan. Add the kuey teow and fry for one minute. Then, add the soy sauce and continue cooking until the kuey teow is slightly charred. You can add some water to prevent it from sticking at the bottom of the pan. Transfer the fried kuey teow into 4 separate plates.
- Add 1 tbsp fo vegetable oil into the same frying pan. Stir-fry the sugar snap peas for 2 minutes then set it aside. Then, add bean sprouts and stir fry for 30 seconds. Remove and place the bean sprouts on top of the fried noodles.
- Add remaining 2 tbsps of vegetable oil to the frying pan. Stir-fry garlic until fragrant. Then, add shrimps and ground pepper. Cook them for 2 minutes.
- Add the chicken stock into the pan and bring it to a boil. Add some salt to taste.
- Once it starts to boil, add the corn starch mixture and bring it to boil again. Then, add the fried sugar snap peas into the wok. Add the lightly beaten egg and stir for 20 seconds.
- Pour the gravy over the noodles and serve with pickled green chillies in soy sauce.