Wednesday, August 6, 2014

Wat Tan Hor / Cantonese Style Flat Noodles in Egg Gravy

Say hello to my childhood favourite.

Melbourne weather has been very cold lately and Wat Tan Hor will be a prefect fit for this cold weather. So here I am, dishing up wat tan hor to warm the body up.


Charred Flat Noodles
  • 350g Flat Noodles (Kuey Teow) - available at asian grocery
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1/2 - 1 tsp cooking caramel (optional) - available at asian grocery
Egg Gravy
  • 1 tbsp cooking oil 
  • 2 cloves garlic, minced
  • 2 slices of ginger
  • 15g pork or chicken (marinate with a generous pinch of salt, pepper, sugar and corn flour, 1/4 tsp of light soy sauce, sesame oil or vegetable oil and Chinese cooking wine)
  • 10 prawns, peeled and deveined
  • a small packet of fish cakes, sliced 0.5cm thick 
  • 10 slices of squid
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • a pinch of sugar
  • a dash of white pepper
  • 2 cups of stock (I used homemade pork bone stock)
  • salt to taste
  • 2 tsp corn flour, diluted with 1/8 water
  • 2 stalks of choy sum, chop 2 inch length
  • 2 eggs, lightly whisk

  1. Soak flat noodles in warm water to separate the clumps then drain thoroughly. Instruction will be on packages
  2. Mix 1 tbsp dark soy sauce, 1 tbsp light soy sauce and 1 tsp cooking caramel to the flat noodles.
  3. Char flat noodles in a smoking hot wok for a few minutes. Try not to move the flat noodles so that it charred and did not break into pieces. Set aside and keep warm.
  4. Heat cooking oil. Saute garlic and ginger until golden and aromatic. Then add in marinated meat, prawn, fish cake and squid. Stir fry briefly. 
  5. Now, add in the seasonings - oyster sauce, light soy sauce, sugar, white pepper and salt. Mix well and add in stock. Bring it to simmer. Check the seasoning. 
  6. Add in diluted corn flour. Simmer for few minutes until thickened. Add in choy sum. 
  7. Turn off heat and pour in lightly whisk eggs. Quickly stir the eggs to scramble it.
  8. Check the seasoning again before dish out. 
  9. Wat Tan Hor usually serve with green pickle chilli but I don't have it at home so I cut some red chillies and mince garlic and mix with light soy sauce, fish sauce and lemon juice.

Flat noodles mix with light soy sauce, dark soy sauce and cooking caramel

If you are using fresh prawn you can save the prawns heads and shells to turn into prawn stock

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