Wat Tan Hor Fun ~ Flat Rice Noodle with egg gravy

Wat Tan Hor Fun is a dish of flat rice noodle with prawns, fish cake, pork and choy sum swimming in egg gravy. It is one of my favourite noodle meal. I had to cook this after PutuPiring kindly posted the recipe at kc.

Ingredients
500gm fresh hor fun (flat rice noodles) {I make my own kway teow}
1 tbsp dark soy
1 tbsp soy sauce
2-3 tsp oil

250gm pork (marinate with chinese wine, soy sauce, bit of cornstarch, salt and pepper and bit of sesame oil)
125gm fish cake
250gm prawns
125gm mixture of scallops, squid, (optional)


1 tbsp minced garlic
Shitake mushrooms (optional)
½ large sweet onion
250gm choy sum
2 cup pork/seafood/chicken stock
1 tbsp cornstarch plus 2 tbsp water to make a slurry
1 egg lightly beaten.

Salt and pepper to taste.

METHOD
1. Heat oil in wok. Toss in the horfun, when it’s a little warm and slightly sticky, add in the 2 soy sauces. Stir a little , then let the noodles crust a little, turn over.

2. Put cooked noodles on plate and leave in warm oven,

3. Put in the pork but do not stir, just let it cook and crust on one side then flip over. Take out of wok when just cooked.

4. Brown the garlic , toss in onion and choy sum and shitakes. Stir few times , Add in the stock. When boiling add in the corn starch, bring to boil again. Toss in the pork, fish cake, prawns and seafood mixture. Let cook 2 mins.

5. Turn off heat. Pour in the egg. Stir 2-3 times and quickly ladle over the previously cooked hor fun.

6. Serve hot with pickled green chillies, chinkiang vinegar or sambal belachan.

Note
The noodles can be substituted with fresh kway teow, dried rice stick, pad thai or crispy noodles. If using dried rice stick ensure rice stick is soaked until thoroughly soft.

Recipe : PutuPiring @kitchencaper