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Wat Dan Hor Fun

Servings: 0
Rice Noodle in Egg Chiffon Sauce
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Ingredients

Sauce mix - *For most fried noodles

  • 5 Tbsp soy sauce
  • 1½ Tbsp dark soy sauce
  • 2-3 dash white pepper
  • 1 Tbsp sugar
  • ½ tsp fish sauce
  • ½ tsp salt

Noodle:

  • 500 g flat rice noodles*
  • 4 Tbsp veg oil
  • 3 Tbsp sauce mix

Gravy:

  • 4 per person prawns optional*
  • 120 g chicken thighs & breast*
  • 100 g fishcake/fish ball optional*
  • carrots cut to angled rounds
  • 4 asian greens/broccolini cut into bite sizes
  • 6 baby corn chunky
  • 2 cloves garlic chopped
  • 2 Tbsp vegetable oil
  • 1½ Tbsp cornflour heaped
  • ⅓ cup cold water mix with cornflour
  • 600 ml chicken stock chicken stock
  • 1 Tbsp soy sauce

Chiffon Egg

  • 2 Eggs
  • White Pepper to taste

Instructions

Pre-Prep

  • Devein and deshell prawns, soak them for 30min in sugar water.
  • Microwave noodles 2-3 minutes
  • Carefully loosen them
  • Chop veggies
  • Boil 750ml water, 1tbsp salt - cook the chicken and thighs. Remove chicken and then cook the fishballs in the same water - Then chop all meat to size.

Noodles

  • Heat wok until very hot, test the heat by sprinkling water onto the wok. It should evaporate almost instantly
  • About a Tbsp of veg oil to grease your wok, then fry a large handful of noodles.
  • Add sauce mix after about a minute, & stir-fry briskly.
    You want the noodles to burn a little at the edges for that char taste.
  • Set aside & repeat with the rest of the noodles
  • After the noodles are cooked, portion them into plates and put in the oven at 50°C - to keep warm.

COOKING

  • Heat 1 Tbsp oil, fry prawns until just cooked, then add the meat, fry for another minute
  • Add in garlic & fish cake/fishballs & fry until fragrant
  • Pour in the stock, bringing to the boil.
  • Let simmer for 3 minutes
  • After 3 -5 minutes, add the thickest of the vegetables.
  • Allow the thick veg to cook at boiling point for about 3 minutes.
    Add the last of the leafy veggie bits and cook for about 2minutes.
  • Add in the corn flour mixture.
    Bring the gravy back to a hard boil to cook the cornflour & thicken the sauce.
  •  Turn off heat
  • Mix in 2 lightly beaten eggs, stir with a pair of chopsticks to cook the eggs and create the eggy chiffon ribbons.
  • Carefully remove the noodles from the oven
  • Dish gravy mix onto the fried noodles
  • Garnish with crispy fried shallots & sliced pickled chilli (optional)

Notes

Sauce mix - Can be made in advance and kept in your fridge for any fried noodles you may be making.