Wat Tan Hor Fun (Cantonese Fried Flat Rice Noodles with Egg Gravy)
Servings: 3 servings
Calories: 937kcal
Stir-fried Flat rice noodles are smothered in savory thick egg gravy, seafood and served with pickled shallots and chili
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Equipment
Ingredients
- 500 gr hor fun/kway teow fresh or refrigerated
For gravy:
- 1 Tbsp cooking oil plus more for cooking kway teow
- 3 cloves garlic finely minced
- 1 inch ginger grated
- 800 ml chicken broth
- 100 gr bok choy or greens of your choice
- 2 large eggs beaten
Protein: (you can use whatever you like)
- 300 gr seafood mix
Seasonings:
- 1 Tbsp oyster sauce
- 1 Tbsp shaoxing wine
- 1 tsp sugar
- 1 tsp salt or to taste
- 1 Tbsp soy sauce
To thicken gravy:
- 3 Tbsp cornstarch
- 3 Tbsp water
Serve with: (optional)
Instructions
Cooking the fun noodles:
- You can make your own hor fun/kway teow. I use store-bought this time and it's a refrigerated pack so the rice noodles are hard, which is normal. I usually steam them for 5 minutes or so until they are softened and let them cool down. Toss them in 1 tablespoon of soy sauce and set aside. You don't want to stir fry them when they are hard as they will break into little pieces
- If you use dried hor fun/kway teow, you need about 250 grams dried. Bring a large pot of water to a boil then add the dried noodles and cook until they are soft and pliable but not mushy, usually about 5-6 minutes, depending on how thick the noodles are.
- Heat a wok or skillet over high heat. Add 1 tablespoon of oil and then add 1/3 of the rice noodles and try to lay them in one layer. Let it cook undisturbed for about a minute or so to develop that "char" spots here and there. Then gently flip over, drizzle a bit of oil on the side and let it char for another minute or so. Remove from the wok/skillet. Add the next batch and drizzle oil on the side again and repeat the same process. We just want to char them, not burnt them ;)
- Portion the noodles into a large serving platter (for family-style sharing) or individual serving plate
Making the egg 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 bok choy and seafood mix. Bring back to a boil and then cover and lower down the heat to let it simmer for about 3 minutes
- 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
- Pour the gravy over the fried hor fun and serve immediately
Video
Nutrition
Serving: 1serving | Calories: 937kcal | Carbohydrates: 153g | Protein: 13g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 2809mg | Potassium: 280mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1814IU | Vitamin C: 17mg | Calcium: 105mg | Iron: 3mg
