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.
Wat Tan Hor a.k.a. kong foo chow is one of my favorite type of fried noodles. This noodle dish in a silky egg-based sauce hits all the right notes. The smooth velvety sauce is good on almost everything from the smoky pan fried noodles to the seafood or meat and vegetables. It is a must-try!
Traditionally, choy sum/yu chai/oilseed rape is the most popular vegetable used. Cabbage is often used as well. In today’s recipe, I used sugar snap peas and bean sprouts instead because I harvested about 12 ounces (340g) from our Vegetable Garden recently. The sugar snap peas were really tasty straight out of the pan while it was still crunchy.
Sadly though, this is the final harvest of sugar snap peas for the season. A tiny baby rabbit sneaked into the garden and bit off most of sugar snap peas at the ground level leaving the vine to shrivel in the sun. I was so frustrated that I did not even think of taking pictures. I simply harvested what remained and removed the vines.
We are still unsure as to how that tiny rascal got into the vegetable garden. To the best of our knowledge, we have fortified the garden pretty well. We may have to redo part of the fence next year so that this does not happen again. Drat that rabbit!
Still I am thankful for what I harvested which was sufficient for this recipe. 🙂
Wat Tan Hor is especially delicious served with Pickled Green Chilies dipped in soy sauce. Pickled green chilies are very easy to prepare and I always have a jar of it in my refrigerator. I like to eat it with all kinds of fried noodles.
- 2 lbs (900g) fresh koay teow (fresh flat-cut rice noodles)
- 5 tbsp vegetable oil
- 1 tbsp soy sauce
- 8 oz (225g) sugar snap peas, stringed
- 6 oz bean sprouts , trimmed
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- ½ lb (225g) shrimps, peeled and deveined
- ¼ tsp ground pepper
- 3½ cups (840ml) chicken stock or water
- Salt to taste
- 2 tbsp corn starch, mixed with ½ cup (120ml) water
- 1 egg, lightly beaten
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour sauce over noodles.
- Serve with pickled green chilies or cut red chilies in soy sauce.
I hope you get to try this Wat Tan Hor (Cantonese Fried Noodles with Silky Egg Sauce) recipe soon. I think you will really enjoy it.