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.