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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.
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.
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
Did you make this wat tan bee hoon recipe?
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Wat Tan Bee Hoon/Mee Hoon (Cantonese Fried Mee Hoon)
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:
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
