Apr 202020
Wat Dan Hor Fun

RICE NOODLES IN EGG CHIFFON SAUCE

Wat Dan Hor Fun

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Ingredients

Noodle:

  • 650 g flat rice noodles*
  • 4 Tbsp oil
  • 2 tsp soya sauce
  • 2 tsp dark soya sauce

Gravy:

  • 80 g prawns optional*
  • 120 g chicken thighs & breast*
  • 100 g fish cake optional*
  • Carrots - cut to rounds
  • 4  stalks of asian greens
  • washed & cut into bite size
  • 2 cloves garlic chopped
  • 2 Tbsp oil
  • 2 Tbsp cornflour - heaped
  • ½ cup water mix with cornflour
  • 600 ml stock chicken stock
  • 1 Tbsp soya sauce
  • 2 Eggs
  • Salt & Pepper to taste

Instructions

Noodles

  • 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

Gravy

  • 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.
  • Let simmer for 5 minutes
  • 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.
  •  Season to taste
  • 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)

Notes


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