Wat Tan Hor – Rice Noodles With Egg Gravy

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)

  1. Soak the shiitake mushrooms.
  2. Marinate the rice noodles in soy sauce.
  3. Make the egg gravy in a separate pot, leaving out the egg at this stage.
  4. Stir fry the noodles, then plate.
  5. Fry the meat and vegetables.
  6. Thicken the egg gravy with cornstarch, drop in the beaten egg.
  7. 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

Equipment

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.

Recipe Costing

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.

Servings: 2

IngredientQuantity
Bought
Shop
Price
Recipe
Needs
Recipe
Cost
Dark soy sauce500 ml
bottle
$4.002 tsp
(10 ml)
$0.08
Fresh rice noodles1 kg packet$2.40500 gm$1.20
Garlic1 bulb at
$25/kg
$1.502 cloves$0.30
Dried shiitake
mushrooms
50 gm packet$3.704 (10 gm)$0.75
Chicken thighs2 at$12/kg$4.322$4.32
Choy sum1 bunch$2.501/2$1.25
Eggs12 pack$3.001$0.25
Light soy sauce500 ml
bottle
$2.852 tbsp
(30 ml)
$0.17
Oyster sauce320 ml
bottle
$2.502 tbsp
(30 ml)
$0.23
Chicken stock1 L cartons$1.90400 ml$0.76
Canola oil750 ml
bottle
$2.252 tbsp (30 ml)$0.08
Cornstarch300 gm
pack
$1.501 tbsp
(3 gm)
$0.01
Total$32.42$9.40

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Rice Noodle Stir Fry in Egg GravyRice Noodles with Egg Gravy (Wat Tan Hor)

Wat Tan Hor – Rice Noodles With Egg Gravy

Steph
Rice noodles with egg gravy recipe (wat tan hor) is a very easy takeaway dish you can make at home! It is basically pan fried fresh rice noodles, chicken, seafood and Asian greens smothered in rich egg gravy.
0 from 0 votes
Prep Time 20 mins
Cook Time 20 mins
Course Dinner, Lunch
Cuisine Chinese
Servings 2
Calories 612 kcal

Equipment

  • Wok or medium sized fry pan

Ingredients
 
 

  • 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

Egg Gravy

  • 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

Thickener

  • 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)

Instructions
 

  • 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.

Nutrition

Calories: 612kcalCarbohydrates: 32gProtein: 42gFat: 39gSaturated Fat: 8gCholesterol: 254mgSodium: 2316mgPotassium: 623mgFiber: 1gSugar: 5gVitamin A: 10207IUVitamin C: 128mgCalcium: 299mgIron: 4mg
Keyword Egg Gravy, Rice Noodles, wat tan hor
Tried this recipe?Let us know how it was!

6 thoughts on “Wat Tan Hor – Rice Noodles With Egg Gravy

  1. Instead of frying the noodles in the pan, can I air fry the noodles to avoid the problem of the noodles sticking to the pan?

    1. Honestly, I have never tried. I think that when you pan fry the rice noodles. it will give a different texture. But in saying that, I believe it will still taste really good. So yes, why not! Thanks for your comment!

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