RICE NOODLES IN EGG CHIFFON SAUCE
Wat Dan Hor Fun
Leave rice noodles out to reach room temperature, they tend to be stuck together & brittle when refrigerated
Loosen the fresh flat rice noodles
Steam the noodles covered dish in a microwave is quickest **way but not too long
Heat wok until very hot, & add in enough oil to grease it
Fry a handful of the the noodles. Add light & dark soya sauces & stir-fry briskly. Allow noodles to burn a little at the edges for smoky taste
Set aside & repeat with the rest of the noodles
Heat 1 Tbsp oil, fry prawns & meat until cooked
Add in garlic & fish cake & fry until fragrant
Pour in the stock, bringing to the boil.
Add in the vegetables, when gravy comes to a boil, add in the cornflour mixture
Bring gravy back to a hard boil to cook the cornflour & thicken the sauce.
Turn off heat and mix in 2 lightly beaten eggs, stir with a pair of chopsticks to cook the eggs and create the eggy chiffon ribbons.
Dish gravy onto the fried noodles
Garnish with crispy fried shallots & sambal chilli / sliced pickled green chilli (optional)