Wat tan hor, or rice noodles with egg gravy, is a very easy takeaway-style dish you can make at home! It is basically pan fried fresh rice noodles, chicken, seafood and Asian greens smothered in a rich egg gravy.
What Goes Into Wat Tan Hor
- Wide flat rice noodles – fresh rice noodles are best, but you can substitute with dried noodles. Fresh rice noodles can be bought from Asian groceries.
- Chicken – thigh fillets are best as they are more tender, can substitute with other cuts.
- Prawns and fish cakes – optional but highly recommended. The fish cakes are available from Asian groceries – see photo below of the one we use.
- Shiitake mushrooms and choy sum – you can also use bok choy, snow peas, or broccoli.
- Egg gravy – egg, chicken stock, soy sauce and oyster sauce.
How to Make Wat Tan Hor (Summary)
- Soak the shiitake mushrooms.
- Marinate the rice noodles in soy sauce.
- Make the egg gravy in a separate pot, leaving out the egg at this stage.
- Stir fry the noodles, then plate.
- Fry the meat and vegetables.
- Thicken the egg gravy with cornstarch, drop in the beaten egg.
- Add egg gravy to meat/veg, then pour over plated noodles.
How to Serve Wat Tan Hor
Garnish Wat Tan Hor with fried shallots and chopped coriander, and serve with a side of chilli sauce.
Our Top Tips For Frying Fresh Rice Noodles
Use a seasoned wok or a non-stick fry pan for best results.
Soften the Rice Noodles First
Fresh rice noodles will go hard if they’ve been stored in the fridge or are going stale. Try to buy the freshest noodles possible and store at room temperature.
If your rice noodles have gone hard then put them in the microwave to soften. Pop them in for one minute initially, then in 30 second increments until they feel soft to touch.
Preventing Rice Noodles From Sticking
If the rice noodles are sticking to the wok / fry pan earlier on in the cooking process then it is most likely the pan is not hot enough. Rice noodles will also eventually stick to the pan if you have fried them for too long.
Avoiding Noodle Breakage
To avoid noodle breakage, toss the noodles using the wok / fry pan. Minimise the usage of tongs and chopsticks as much as possible.
If You Really Suck At Frying….
If frying rice noodles is just too difficult then save yourself the anxiety and skip this step! The noodles are already cooked, so just heat them up in the microwave before pouring over the gravy.
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 |
Other Recipes You Might Like
- Quick Rice Noodle Salad with Vietnamese Ham
- Chicken and Rice Noodle Stir Fry
- Easy Chicken and Hokkien Noodle Stir Fry
- Chicken and Prawn Pad Thai
- Vietnamese Chicken Pho (Pho Ga)
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Wat Tan Hor – Rice Noodles With Egg Gravy
- Wok or medium sized fry pan
- 5 shiitake mushrooms, soaked and thinly sliced
- 2 chicken thighs, cut into strips
- 100 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
- 1.5 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
- 2 tbsp fried onions
- coriander, roughly chopped (optional)
- chilli sauce / sriracha (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.