Wat Tan Hor (滑旦河)- Rice noodles in silky egg gravy

Step 1

Prepare the ingredients, which include mincing the garlic, marinating the meat, deveining and washing the shrimp, slicing the fish cakes and squid, cutting the choy sum into sections, and julienning the carrots.

Step 2

Premix the seasoning (ingredients C except the stock)  in a small bowl.

Step 3

Heat two tablespoons of cooking oil in the wok. Loosen the noodles by hand. Add the loosened rice noodles to stir-fry until some charred marks are developed. Add a tablespoon of light soy sauce anytime during stir-frying to give it a darker color.

Step 4

Transfer the noodles to the serving plate with slightly raised edges.

Step 5

Heat some oil in the wok and sauté the minced garlic over low heat until you can smell the aroma rising from the wok.

Step 6

Next, add the meat slices, carrots, fish cake slices, squid, and prawns, and stir-fry until they change color.

Step 7

Add the chicken broth, choy sum, and seasonings to combine with other ingredients.

Step 8

Once the broth is boiling, add the cornstarch mixture to thicken it.

Step 9

Lastly, crack two eggs into the gravy and turn off the heat. Gently stir the beaten egg in one direction, allowing them to cook slowly with the remaining heat to create a smooth egg gravy.

Step 10

Pour the silky smooth egg gravy onto the cooked noodles on a plate to serve.