5 from 1 vote
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. | MalaysianChineseKitchen.com
Wat Tan Hor (Cantonese Fried Noodles with Silky Egg Sauce)
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

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.

Course: Noodles
Cuisine: Chinese
Servings: 4
Calories: 518 kcal
Author: Linda Ooi
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
  • cups chicken stock or water (840ml)
  • Salt to taste
  • 2 tbsp corn starch mixed with ½ cup (120ml) water
  • 1 egg (lightly beaten)
Instructions
  1. 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.
    Wat Tan Hor (Cantonese Fried Noodles with Silky Egg Sauce)-5
  2. 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.
  3. 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.
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  4. 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.
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  5. 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.
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  6. Pour sauce over noodles.
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  7. Serve with pickled green chilies or cut red chilies in soy sauce.