Wat Tan Hor (Cantonese Fried Noodles with Silky Egg Sauce)
Wat Tan Hor (Cantonese Fried Noodles with Silky Egg Sauce) a.k.a. "kong foo chow" is a must-try! Can be easily prepared at home.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 lb fresh koay teow ((fresh flat-cut rice noodles) (900g))
- 5 tbsp vegetable oil
- 1 tbsp soy sauce
- 8 oz sugar snap peas ((stringed) (225g))
- 6 oz bean sprouts ((trimmed))
- 2 tbsp vegetable oil
- 2 clove garlic ((minced))
- 1/2 lb shrimps ((peeled and deveined) (225g))
- 1/4 tsp ground pepper
- 31/2 cup chicken stock (or water (840ml))
- Salt (to taste)
- 2 tbsp corn starch (mixed with 1/2 cup (120ml) water)
- 1 egg ((lightly beaten))
Instructions
- 1
Remove koay teow (flat cut rice noodles) from packaging and place on a microwave safe dish. Microwave on high for 5 minutes. Remove from microwave and loosened up noodles. Set aside.
- 2
Heat 2 tablespoons vegetable oil in a wok or large fry pan. Fry noodles until slightly crisp, about 4 to 5 minutes. Remove and divide noodles onto 4 plates. Set aside.
- 3
Add 1 tablespoon vegetable oil to the same wok or large fry pan. Stir fry sugar snap peas for 2 minutes. Remove and set aside. Then, add bean sprouts. Stir fry for 20 seconds. Remove and divide beans sprouts over each of the 4 plates of fried noodles.
- 4
Add remaining 2 tablespoons of vegetable oil to the wok or large fry pan. Sauté garlic for about 30 seconds. Add shrimps and ground pepper. Stir fry for 2 to 3 minutes. Add chicken stock and bring to a boil. Season with salt.
- 5
Add corn starch mixture. When stock comes back up to a boil, return sugar snap peas to the wok. Then stir in the beaten egg and immediately turn off stove.
- 6
Pour sauce over noodles.
- 7
Serve with pickled green chilies or cut red chilies in soy sauce.