Wat Tan Hor (Cantonese Fried Noodles with Silky Egg Sauce

• Seafood

  • 1/2 lb Shrimps

• Produce

  • 6 oz Bean sprouts
  • 2 cloves Garlic
  • 8 oz Sugar snap peas

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 2 tbsp Corn starch
  • 1/4 tsp Pepper, ground
  • 1 Salt

• Oils & Vinegars

  • 7 tbsp Vegetable oil

• Liquids

  • 3 1/2 cups Chicken stock or water

• Other

  • 2 lbs (900g fresh koay teow (fresh flat-cut rice noodles

Found on malaysianchinesekitchen.com

Description

Ingredients

• 2 lbs (900g) fresh koay teow (fresh flat-cut rice noodles)
• 5 tbsp vegetable oil
• 1 tbsp soy sauce
• 8 oz (225g) sugar snap peas, stringed
• 6 oz bean sprouts , trimmed
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• ½ lb (225g) shrimps, peeled and deveined
• ¼ tsp ground pepper
• 3½ cups (840ml) chicken stock or water
• Salt to taste
• 2 tbsp corn starch, mixed with ½ cup (120ml) water
• 1 egg, lightly beaten

Directions

• 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.
• 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.
• 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.
• 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.
• 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.
• Pour sauce over noodles.
• Serve with pickled green chilies or cut red chilies in soy sauce.