My first ever Twitch broadcast! Apologies for the audio issues (esp. the dead silence in the middle) – I’d actually had everything set up to go but switched to a different type of microphone at the eleventh hour because of construction noise outside and in the process I overlooked some configurations.
This particular noodle dish comes in a number of variations which are sufficiently similar that I thought it’d make sense to collate them into the one recipe post.
Wat Tan Hor (Cantonese for “silken egg sauce rice noodles”) is the common term used in Chinese restaurants for this dish, and the noodles in this instance are usually cooked without the thick soya sauce (aka cooking caramel) used in my broadcast.
Kway Teow Siram (Malay for “rice noodles with gravy”) is basically what I cooked in this video.
In Penang, this dish is actually called “Sar Hor Fun”, though if you ask for “Sar Hor Fun” in Ipoh or most other parts of Malaysia, you’ll end up getting a bowl of thin-sliced rice noodles in a chicken and prawn broth.
It’s very confusing, I know.
Thai restaurants have a version of this called “Lad Na” but the egg is fried with the (dark) noodles, instead of being stirred in at the end.
BTW I forgot to add a dash of oyster sauce in the sauce in this video; it’s optional but does add a nice depth to the dish.
- 200g fresh rice noodles (cut in thick strips)
- 2 tsps minced garlic
- ½ tsp oyster sauce
- 1 tsp cooking caramel aka thick soya sauce
- ¼ tsp white pepper
- 2 cups water or stock
- ⅔ tsps chicken powder
- 2 tsps tapioca starch or potato starch + 1 Tbsp water
- 1-2 eggs
- Assorted seafood or slices of chicken
- ½ cup Asian greens
- 1 Tbsp oil
- Heat a thin wok until it starts to smoke, then add about 1 tsp oil.
- Add noodles and cook until lightly scorched.
- Add cooking caramel and mix well.
- Remove and set aside.
- Heat remaining oil and fry garlic until lightly browned.
- Add seafood and/or chicken and cook for a minute.
- Add water or stock, pepper, oyster sauce and chicken powder.
- Simmer until nearly cooked through, then add Asian greens.
- Add tapioca starch + water, mix through until thickened.
- Turn off heat, then stir eggs into sauce and swirl in one direction with wok ladle until just cooked through.
- Pour sauce over noodles and serve.