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Wat Tan Bee Hoon/Mee Hoon (Cantonese Fried Rice Noodle in Egg Gravy)

written by Marvellina Published: March 2, 2022
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Crispy fried rice noodles are smothered in umami and silky egg gravy is popular Cantonese-style fried rice noodle sticks (bee hoon/mee hoon). It is also known as Kong Foo Chow (Bihun KungFu) in Indonesia.
Wat Tan Bee Hoon/Mee Hoon (Cantonese Fried Rice Noodle in Egg Gravy)

What is wat tan?

Wat tan is a Cantonese-style velvety smooth egg gravy that is usually served with noodles. The most popular one is wat tan hor fun. Fun (flat rice noodles/kway teow) are usually “charred” to impart that “wok hei” and then the thickened egg gravy are generously poured on top.

What is wat tan bee hoon?

Wat tan bee hoon uses the same concept. Instead of flat rice noodles, rice sticks vermicelli (bee hoon) are used instead. The bee hoon is deep-fried until crispy and puffy and then smothered in egg gravy. The crunchy noodles with silky smooth egg gravy! Love that contrast!
There is also a variation of wat tan kway teow bee hoon, like the one served at Papparich Singapore.

Wat Tan Bee Hoon/Mee Hoon (Cantonese Fried Rice Noodle in Egg Gravy)

How to cook wat tan bee hoon

1. Heat up about 1 inch of oil. When you put a skewer into the oil, you’ll see bubbles around it, the oil is ready. Fry the dried bee hoon until crispy. Remove from the oil to an absorbent paper towel

2. Preheat a large skillet or a wok. Add 1 Tbsp of cooking oil. Saute garlic and ginger for about 1 minute

3. Add the chicken broth and seasonings

4. Bring to a boil and then add carrot slices. Bring back to a boil and then cover and lower down the heat to let it simmer for about 3 minutes

5. Uncover the lid and add the protein you are using and the yu choy or veggies of your choice. Bring it back to a boil

6. Mix cornstarch with water and then gradually add into the gravy and keep stirring until the gravy is thickened


7. Gradually add in the beaten egg and keep stirring. Don’t overcook the egg. We want the egg to be smooth and silky. Turn off the heat


8. Pour the gravy over the fried bee hoon and serve immediately
Wat Tan Bee Hoon/Mee Hoon (Cantonese Fried Rice Noodle in Egg Gravy)

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Wat Tan Bee Hoon/Mee Hoon (Cantonese Fried Rice Noodle in Egg Gravy)

Wat Tan Bee Hoon/Mee Hoon (Cantonese Fried Rice Noodle in Egg Gravy)

Wat Tan Bee Hoon/Mee Hoon (Cantonese Fried Mee Hoon)

Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings 2 -3 servings
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

  • 400 gr dried bee hoon
  • Cooking oil for frying bee hoon

For gravy:

  • 1 Tbsp cooking oil
  • 3 cloves garlic finely minced
  • 1 inch ginger grated
  • 800 ml chicken broth
  • 1 large carrot thinly sliced
  • 100 gr yu choy or veggie of your choice

Protein (you can use whatever you want):

  • 2 large eggs beaten
  • 100 gr meatballs cut into 1/4-inch slices
  • 100 gr shrimp peeled and deveined

Seasonings:

  • 1 Tbsp oyster sauce
  • 1 Tbsp shaoxing wine
  • 1 tsp sugar
  • 1 tsp salt or to taste
  • 1 Tbsp soy sauce

To thicken the gravy:

  • 3 Tbsp cornstarch
  • 3 Tbsp water

Serve with:

  • Quick-pickled green chilies

Instructions
 

Fried the bee hoon:

  • Heat up about 1 inch of oil. When you put a skewer into the oil, you'll see bubbles around it, the oil is ready. Fry the dried bee hoon until crispy. Remove from the oil to an absorbent paper towel

Prepare the gravy:

  • Preheat a large skillet or a wok. Add 1 Tbsp of cooking oil. Saute garlic and ginger for about 1 minute. Add the chicken broth and seasonings. Bring to a boil and then add carrot slices. Bring back to a boil and then cover and lower down the heat to let it simmer for about 3 minutes
  • Uncover the lid and add the protein you are using and the yu choy or veggies of your choice. Bring it back to a boil. Mix cornstarch with water and then gradually add into the gravy and keep stirring until the gravy is thicken
  • Gradually add in the beaten egg and keep stirring for about 30 seconds and turn off the heat. You don't want to overcook the eggs. Have a final taste and adjust seasoning as needed

To serve:

  • Pour the gravy over the fried bee hoon and serve immediately

RECOMMEDED TOOLS

Wok

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Wat Tan Bee Hoon/Mee Hoon (Cantonese Fried Mee Hoon)
Serving Size
 
1 serving
Amount per Serving
Calories
1141
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
12
g
Cholesterol
 
222
mg
74
%
Sodium
 
4150
mg
180
%
Potassium
 
1040
mg
30
%
Carbohydrates
 
194
g
65
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
27
g
54
%
Vitamin A
 
11532
IU
231
%
Vitamin C
 
93
mg
113
%
Calcium
 
201
mg
20
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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