This rice noodles with egg gravy recipe is a very easy takeaway dish that you can make at home! It is basically pan fried fresh rice noodles, chicken, seafood and Asian greens that is smothered in rich egg gravy. A delicious yet simple dish that will impress friends and family.
For those of you who know Sammy’s Kitchen in Canberra, this is my version of their Ipoh – Combination Hoi Fun noodles. I don’t know how authentic the Sammy’s version is, or how closely I’ve managed to replicate their dish, but I do know it’s my favourite thing on their menu and this recipe tastes pretty close to how I remember it.
This dish uses wide flat rice noodles soaked in soy sauce (the same noodles as what’s used in our Chicken Pho and Chicken and Rice Noodle Stir-Fry), which are topped with a chicken, fish cake and vegetable stir-fry, and covered with a thick egg gravy. I’ve used chicken thigh fillets as they aren’t as dry as other cuts (like the breast), and the fish cake is highly recommended – you can get these from the Asian groceries, and I’ve included a photo of the one we use here.
The egg gravy is a sauce made with chicken stock, flavoured with soy sauce and oyster sauce, then thickened with cornstarch. Egg is then added using an “egg drop” method similar to Chicken and Sweetcorn Soup and Chicken and Asparagus Soup – that is you bring the liquid to a rapid boil, beat the eggs in a bowl then pour into the sauce while stirring. The egg breaks into small silky pieces, further thickening the sauce.
We usually eat this dish topped with fried shallots and chopped coriander (completely fine without). At home we have a massive bucket of fried shallots that are kept in a repurposed Pretzel container bought from Costco at some point – we have such an abundance of fried shallots that I’m not sure we’ll get through them all, but this dish has been an excellent opportunity for making some progress. Otherwise Scruff always has these noodles with a side of chilli sauce, which I’m happy to do without but it does go well.
My Tips for Success
- Use a seasoned wok or a non-stick fry pan for best results.
- If the fresh noodles are hard (which can happen if they’ve been in the fridge or going stale) then put them in the microwave to soften.
- If the noodles are clumped together, gently them pull apart (only if they are softened) before coating them in dark soy sauce.
- If the noodles are sticking to the wok / fry pan then it is most likely because it is not hot enough. Also, the noodles will eventually stick if you have fried them too long.
- Too avoid noodle breakage, toss the noodles using the wok / fry pan. Minimise the usage of tongs and chopsticks as much as possible.
- If frying noodles is not your forte then save yourself the anxiety and skip this step. As the noodles are already cooked, you can just heat the noodles in the microwave before pouring over the gravy.
- The key to to this dish is to have everything prepped before you start cooking. Do NOT prep and cook at the same time!
This table shows how much this recipe will cost if you had to go out and buy everything on the ingredients list (“Shop Price”), as well as the value of ingredients actually used in the recipe (“Recipe Cost”).
We haven’t included optional ingredients or small quantities of salt, pepper or sugar as the cost would be negligible. All prices are in Australian dollars and are based off what was published on Coles Online or Woolworths Online as at time of writing.
|Dark soy sauce||500 ml |
|$4.00||2 tsp |
|Fresh rice noodles||1 kg packet||$2.40||500 gm||$1.20|
|Garlic||1 bulb at |
|Dried shiitake |
|50 gm packet||$3.70||4 (10 gm)||$0.75|
|Chicken thighs||2 at$12/kg||$4.32||2||$4.32|
|Choy sum||1 bunch||$2.50||1/2||$1.25|
|Light soy sauce||500 ml |
|$2.85||2 tbsp |
|Oyster sauce||320 ml |
|$2.50||2 tbsp |
|Chicken stock||1 L cartons||$1.90||400 ml||$0.76|
|Canola oil||750 ml |
|$2.25||2 tbsp (30 ml)||$0.08|
|Cornstarch||300 gm |
|$1.50||1 tbsp |
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Rice Noodles with Egg Gravy
- 4 – 5 shiitake mushrooms, soaked and thinly sliced
- 2 chicken thigh, cut into strips
- 90 gm fish cake, thinly sliced (optional, available at Asian groceries)
- 8 raw prawns shelled and cleaned (optional)
- 200 gm choy sum, washed and roughly chopped
- 2 tbsp canola oil or your choice
- 500 gm fresh rice noodles (Highly recommended available at Asian groceries. Can be substituted for the dried version.)
- 2 tsp dark soy sauce
- 400 ml low sodium chicken stock, (we use store bought)
- 1 tbsp oyster sauce
- 1 – 1.5 tbsp soy sauce
- 1/2 tbsp sugar
- pepper, to taste
- 1 egg, beaten
- 1 tbsp cornstarch
- 3 tbsp water
Garnishes & Condiments
- spring onions / scallions, roughly chopped (optional)
- coriander, roughly chopped (optional)
- fried onions (optional)
- chilli sauce (optional)
Boil plenty of boiling water and soak the shiitake mushrooms for 20 minutes.
Prep all of your ingredients including the cornstarch mixture.
Place the fresh rice noodles into a large bowl and separate any that are stuck together. Add 2 tsp of dark soy sauce and coat evenly.
In a medium pot, combine all the gravy ingredients and bring to a gentle boil on medium heat.
In a wok / fry pan on high, add 2 tbsp of oil and fry the rice noodles for roughly 1 minute. Distribute the noodles into bowls and then clean the wok / fry pan.
On high heat, let the wok or fry pan come to temperature before adding 1 tbsp of oil and raw chicken. Cook until nearly done.
Add the garlic, mushrooms and fish cake to the wok /pan. Cook for a few minutes.
Add the choy sum and toss until wilted. Turn down the heat to low.
Adding the Gravy
Give the cornstarch mixture a quick stir and then add it to the gravy.
Take the pot off the heat and then stir in a beaten egg. Keep the gravy moving with a spoon as you pour in the egg.
Check the seasoning of your gravy and adjust according to your taste.. Then add it to the wok / fry pan and stir through.
Pour the chicken gravy mix over the noodles and garnish.