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.
Wat Tan Hor (Cantonese Fried Noodles with Silky Egg Sauce)
Ingredients
- 2 lbs 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 cloves garlic (minced)
- ½ lb shrimps (peeled and deveined) (225g)
- ¼ tsp ground pepper
- 3½ cups chicken stock or water (840ml)
- Salt to taste
- 2 tbsp corn starch mixed with ½ cup (120ml) water
- 1 egg (lightly beaten)
Instructions
- 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.
Nutrition
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.
I highly recommend that you check out my Cantonese Style Fried Noodles on Roti n Rice for different noodle options commonly used in this dish.
I only recently discovered your page and also Roti n Rice. Was confused why the latter kept sharing your posts till I found you’re one and the same, lol! Thank you for writing your blogs and sharing your recipes, they’re God-send for Malaysians living overseas! (I’m in Canada.)
Haha, I guess it can be confusing. This website is more focused on Malaysian Chinese food and culture and it is our hope that it will be a touchstone for the many who have left the shores of Malaysia. Thanks for saying “hi”.
Hello Linda
The other day I cooked the the vegetable soup and my kids love it, today I will attempt to cook the wat tan hor. but I only have bee hoon.
What is the quickest way to soften the beehoon and for how long? I hope I will suceed today.
Thank you
Kat
You must be referring to the Chan Choy Tong. Glad to hear your kids enjoyed the soup. It is one of my favorites.
Dear LInda
I have cooked the wat tan hor with my fried beehoon, hope kids like it. I like it , its not too salty. Thanks for the reciepe
You are welcome. Can’t go wrong with beehoon. 🙂
MCK, I wanted to do the Wat Tan Hor for dinner tonight BUT the hor fun I had gotten from the Asian store was vacuum packed and was impossible to loosen. I soaked in simmering water and got it loosened but it broke up so I resorted to beehoon.
Next hurdle was the sugar snap peas. Got a saran wrapped package from store and when I got them out saw that they were all pitted with black specks so they went into the trash. Got out some Bok Choy and cut them up into smaller pieces for easier cooking.
Tried to do everything according to your instructions and the result is as shown in the picture I will be posting right after this.
Thank you for the posts and recipes that bring back memories from my younger days in Malaysia.
It is a real pity we cannot get truly fresh koay teow here in the Midwest. Boiling it is okay if you intend to make koay teow th’ng but it gets a little too wet if you want to fry it. Better to nuke it instead.
I was at the Asian market today and noticed that the sugar snap peas also had black spots. Glad you were able to use bok choy. Even napa cabbage or regular cabbage would work.
Happy to hear our posts and recipes brought back memories. I am assuming they are good memories. 🙂
Hi Miss Linda!
I was curious if this dish would be good with another type of protein as I am allergic to seafood/shellfish. Chicken or pork loin, perhaps?
Your page is wonderful!
Thank you!
Both chicken or pork would work. Thank you for the kind words. 🙂