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Cantonese Egg Gravy Cantonese Flat Rice Noodles (Wat Tan Hor)

groups1 servingspeedMediumcountertopsPrep: 15 minsskilletCook: 10 minsscheduleTotal: 25 minsoutdoor_grillStir-fry
Allergens:warningGlutenwarningEggswarningFishwarningShellfishwarningSoywarningSesamewarningMolluscs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total
01
Preparation
00:00:20
warningStay safe

Wash hands thoroughly after handling raw seafood and eggs. Use separate cutting boards and knives for raw ingredients to avoid cross-contamination.

Cut choy sum into sections, slice mushrooms, slice fish cake, and mince garlic. Butterfly and devein prawns, rinse with water, drain, and pat completely dry with paper towels. In a small bowl, marinate prawns with 1g salt, 0.5g white pepper, 2.5ml Shao Xing wine, and 2g cornstarch. Lightly beat 1 egg in a bowl without overmixing.

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Watch out

Ensure prawns are patted dry before marinading, otherwise the starch coating won't stick and prawns will turn tough.

Ingredients:choy sum (100 g)shiitake mushroom (3 piece)fish cake (50 g)Garlic (1 clove)prawns (peeled) (4 piece)Salt (1 g)white pepper powder (0.5 g)Shao Xing cooking wine (2.5 ml)corn starch (2 g)Egg (1 piece)
Tools:chef's knifecutting boardbowl
02
Active Cooking
00:02:25
warningStay safe

High heat stir-frying involves extremely hot oil. Maintain a safe distance to prevent hot oil splatters.

Heat the wok until smoking hot. Coat with 15ml cooking oil and pour off excess. Over maximum heat, add 250g flat rice noodles and stir-fry for 1 minute until charred. Drizzle 5ml light soy sauce along the wok edge and toss vigorously for 30 seconds until the noodles absorb the sauce with rich wok hei. Transfer onto a serving plate.

local_fire_departmentMaximum high heat, approx. 1.5 mins
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Watch out

The wok must be smoking hot before oiling, and fire kept at maximum, otherwise noodles will stick, break apart, and lack wok hei.

Ingredients:Cooking oil (15 ml)flat rice noodles (Hor Fun) (250 g)light soy sauce (5 ml)
Tools:wok ladlewok
03
Active Cooking
00:03:46

Without washing the wok, pour in 500ml water and bring to a boil over high heat. Add sliced mushrooms, fish cake, and marinated prawns. Blanch for 30 seconds until prawns turn pink. Add choy sum, blanch for 10 seconds, then drain everything through a colander.

local_fire_departmentHigh heat, approx. 1 min
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Watch out

Add choy sum last and blanch briefly, otherwise it will turn yellow, mushy, and lose its crunch.

Ingredients:water (500 ml)shiitake mushroomfish cakeprawns (peeled)choy sum
Tools:slotted strainer
04
Active Cooking
00:04:17

Wipe the wok dry, add 10ml cooking oil, and saute minced garlic over medium heat until aromatic. Pour in 300ml stock and bring to a boil. Season with 2ml oyster sauce, 1.5g salt, 2g sugar, and 0.5g white pepper. Once boiling, add all blanched ingredients and boil for 20 seconds.

local_fire_departmentMedium to high heat, approx. 1.5 mins
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Watch out

If unfamiliar with heat control, turn to low fire before thickening to prevent starch lumps or burning at the bottom.

Ingredients:Cooking oil (10 ml)Garlicchicken broth / stock (300 ml)oyster sauce (2 ml)Salt (1.5 g)sugar (2 g)white pepper powder (0.5 g)
Tools:wok
05
Active Cooking
00:05:01
warningStay safe

The thickened gravy retains extreme heat. Exercise caution when pouring egg and plating to prevent steam burns.

Mix 15g potato starch with 30ml water for starch slurry. Turn to low heat and pour slurry in 3 batches while stirring continuously until gravy thickens into a glossy texture. Pour in the lightly beaten egg, add 2.5ml sesame oil and 2.5ml Shao Xing wine, then turn off heat immediately so residual heat cooks the egg into silky ribbons.

local_fire_departmentLow heat, approx. 40 secs
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Watch out

Turn off the heat immediately after adding the egg

overcooking the egg will destroy the silky, tender texture

Ingredients:potato starch (15 g)water (30 ml)Eggsesame oil (2.5 ml)Shao Xing cooking wine (2.5 ml)
Tools:wok ladle
06
Active Cooking
00:05:39

Ladle the hot egg gravy with toppings evenly over the stir-fried hor fun noodles. Serve hot immediately.

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Watch out

Ladle gravy evenly so all noodles absorb the sauce

eat immediately as noodles soften if left sitting too long

Ingredients:flat rice noodles (Hor Fun)
Tools:serving bowl

groceryAll Ingredients

flat rice noodles (Hor Fun)250 g
choy sum100 g
shiitake mushroom3 piece
fish cake50 g
prawns (peeled)4 piece
Garlic1 clove
Egg1 piece
Cooking oil25 ml
light soy sauce5 ml
chicken broth / stock300 ml
oyster sauce2 ml
Salt2.5 g
sugar2 g
white pepper powder1 g
Shao Xing cooking wine5 ml
corn starch2 g
potato starch15 g
sesame oil2.5 ml
water530 ml

blenderAll Tools Needed

chef's knifecutting boardbowlwok ladlewokslotted strainerserving bowl