Skip to main content

Wat Tan Hor Fun ~ Flat rice noodles



Wat Tan Hor Fun literally means flat rice noodles with smooth egg sauce.  There are 2 types of Hor Fun ~ flat rice noodles.  The thin and soft smooth ones are specially made to go with a soup base while the broader and thicker one is meant for stir-frying, which is the type that I'm using for this dish.
 

  
Heat up a pan with some oil, loosen up the noodles and stir-fry, add in some light and dark soya sauce.  Pan fry till the edges are a bit burnt.  Dish up onto plate and set aside.  Cook the meat, prawns in some water, throw in the vegetables and make the gravy, thicken it ......... break in the eggs, stir till cooked and pour over the fried noodles.  It's that easy!







This is another one-dish meal which I often make when I'm feeling a wee bit lazy to cook a 3 course dinner!

Ingredients
  • 500 gm flat rice noodles ~ hor fun (thick type)
  • 250 gm pork fillet
  • 200 gm prawns
  • 300 gm choy sam, cut to 2.1/5 inch lengths
  • 2 eggs
  • 3 cups water
  • 2 tsp cornflour + 2 Tbsp water for thickening
  • 1 Tbsp oyster sauce
  • Some dark soya sauce
  • Salt/light soya sauce to taste 
Seasoning for pork
  • 1 tsp each of  - light soya sauce, sugar and sesame oil
  • 1/2 tsp each of  - salt and dark soya sauce
  • A dash of pepper
Seasoning for prawns
  • 1/2 tsp each of  - salt and sugar
  • A dash of pepper
Preparation
  1. Heat up a pan with a bit of oil, loosen up the noodles and stir-fry with a bit of light and dark soya sauce.  Fry till the edges of the noodles are a bit burnt to get a smoked taste.  Dish out and place on serving plate.
  2. In a wok, pour in 3 cups of water, bring to the boil, add in oyster sauce, a bit of sugar and meat.  Cook till the meat is tender.
  3. Add in the choy sam and prawns.
  4. Thicken the gravy with the cornflour mixture, add salt. light soya sauce to taste.
  5. Turn off heat, break in the eggs, give it a quick stir to cook.
  6. Ladle the gravy onto the fried hor fun.
  7. Serve hot with some chopped red or bird eye chillies.

Comments

  1. Yum! I love this! My hubs love this too. The gravy is so thick and eggy...delicious.

    ReplyDelete
  2. I like one-dish meal! And I want more flat rice noodles!

    ReplyDelete
  3. This looks delicious...nice pics too.

    ReplyDelete
  4. my favourite dish and I like it with pickle green chilies. It looks so good!

    ReplyDelete
  5. wow... definitely will taste better than any clubs! makes me yearn for a fried koay teow now..

    ReplyDelete
  6. My mister is so good at making this as well.

    ReplyDelete
  7. Wow! That is my favorite, I always ordered that whenever we eat out.Now I can try cooking my own! Thanks for sharing.

    ReplyDelete
  8. Hey, Cheah, you'll get lots of hugs from my girls if you cook this for them. They are crazy over this. How infectious...I'm crazy over it too...haha. I have to cook this soon. I'll put a lot of prawns :D

    ReplyDelete
  9. wow and yum! i love Wat Dan with minced beef and peas over rice, and i want to have your hor fun now!

    ReplyDelete
  10. pigpigscorner
    Looks like this is a hot favourite with many readers!

    Angie
    I'm always game on one-dish meal!

    Thanks, Bo!

    3 hungry tummies
    I didn't have pickled green chillies, so make do with bird eye chillies and some fresh chopped garlic!

    Claire
    The old caterer makes good wat tan hor in Ipoh Club, now not anymore.

    penny
    You have a very handy man in the house! Lucky!

    Jeannie
    This is as easy as ABC!

    Mary
    Wow, king prawns, more yummy!

    lishapisa
    Oh yes, wat tan beef with rice is also tasty.

    ReplyDelete
  11. This is one noodles that I can eat everyday. I too cook noodles on my lazy days :)

    ReplyDelete
  12. I will try this recipe tonight. My husband loves Wan Tan Hor Fun, therefore, I would like to master this dish.

    Your recipe looks terrific & easy to cook.

    Thank you for your sharing.

    Mary

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes