Kwe Tiau Siram (Flat Noodles in Egg Gravy / Wat Tan Hor)

Kwe Tiau Siram (Flat Noodles in Egg Gravy / Wat Tan Hor)

Course: Noodles
Cuisine: Chinese, Indonesian Chinese
Servings: 4 servings
Author: Marvellina
Stir-fried Flat rice noodles are smothered in savory thick egg gravy, seafood and served with pickled shallots and chili
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Ingredients

  • 1 lb of fresh or dried Kwe Tiau / Flat Rice Noodles see notes
  • 1 Tbsp soy sauce
  • 2 Tbsp Cooking oil divided
  • 3 cloves of garlic peeled, finely chopped
  • 2 to 3 bunches of choy sum or use broccoli, bok choy, snap peas
  • 6 oz large shrimp peeled and deveined
  • 10 oz mussels see notes
  • 6 cups chicken stock
  • 2 large eggs beaten
  • 4 Tbsp corn starch mixed with 4 Tbsp of water

Seasonings:

Pickled Shallots and chili:

  • 4 Tbsp hot water
  • 4 Tbsp sugar
  • 3 Tbsp white vinegar
  • 4 -5 shallots peeled and halved if it's big
  • 6 -7 red chili cut

Serve with:

  • Fried shallot crisp/bawang goreng

Instructions

Making the shallots and chili pickle (can be made few days ahead and refrigerate):

  • Place the hot water and sugar in a glass-jar. Stir to dissolve the sugar. Add the vinegar, chili, and shallots. Close the lid of the jar and shake it. You can pickle this in a non-reactive bowl too. Whatever works for you. Let it pickle for at least 1 hour in a refrigerator. You can store this in the refrigerator for up to 1 week

Cooking the noodles:

  • If using dried rice noodles, soak in warm water for 15 minutes. Drain off water. Toss the rice noodles with 1 Tbsp of soy sauce and set aside. Heat oil in a wok or skillet. When it's hot, add the rice noodles and stir fry until the noodles started to soften and turn lightly brown and you might have some "char" spot. Remove from the wok and portion into individual plate

Making the egg gravy:

  • Wipe the wok clean and add 1 Tbsp of oil and saute garlic until fragrant. Add in the greens and stir fry until they started to soften, about 1 minute. Add the chicken stock, oyster sauce, soy sauce, sugar and bring to a boil. Add the shrimp and mussels and cook for another 2 minutes or until the mussels open up (discard the ones that do not open)
  • Gradually pour in the beaten egg while one hand continue to stir. It's like making an egg drop soup. Give the cornstarch solution a stir and then pour it in and continue to stir until the gravy has really thickened
  • Have a taste and add more soy sauce to your taste. Laddle the pipping hot thick gravy over the noodles along with the greens, shrimp and mussels. Sprinkle with some fried onion crisps (if using) and serve with the pickled shallots and chili!

Notes

  1. I recommend to half the rice noodles and cook them in two batches for best results
  2. You can also use meat like chicken, or other meat of your choice if you don't want seafood. Mussels are not typical in wat tan hor, I'm using what I have and you can omit or use fish cakes, squid or other seafood of your choice