Wat Tan Hor 
(Chinese shrimp chow fun with egg gravy)

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Wat Tan Hor (Chinese shrimp chow fun with egg gravy)

Image by avlxyz

This delectable chow fun dish is a favorite with kids. Tender rice noodles are tossed in a wok with shrimp and scallions, then covered with a light gravy and tender poached egg.

Chow fun noodles are wide and flat and can be found dried in Asian markets or online. If you can find them fresh, so much the better. They will just need a quick soak in warm water to make them more pliable.

Wat tan hor (滑蛋河), also known as kong foo chow, is popular in the southeast of China, as well as in Singapore and Malaysia.

Wat Tan Hor
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Wat Tan Hor

Course: Pasta and NoodlesCuisine: China
Makes

4

servings

In this kid’s favorite, chewy rice noodles are tossed with shrimp and scallions, then covered with a light, enriched gravy and tender poached egg.

Ingredients

  • Wide chow fun rice noodles — 1 pound

  • Shrimp, peeled and deveined — 1 pound

  • Soy sauce — 1 tablespoon

  • Rice wine (optional) — 1 tablespoon

  • Oil — 2 to 3 tablespoons

  • Scallions, chopped — 3 or 4

  • Chicken broth — 2 cups

  • Cornstarch — 1 1/2 tablespoons

  • Salt and white pepper — to taste

  • Eggs, beaten — 3 or 4

Directions

  • In a small bowl, mix the shrimp with the soy sauce and optional rice wine, and then set aside to marinate.
  • Place the chow fun noodles in a deep bowl and cover with very hot water. Let soak until softened all the way through, about 20 minutes. Drain well and set aside.
  • Heat the oil in a wok or large pot over medium-high flame. Add the scallions and stir fry until just cooked and fragrant, about 30 seconds.
  • Next add the shrimp and its marinade. Continue to stir fry until the shrimp is loses its pink and is just cooked through.
  • Reduce heat to medium and add the drained noodles, tossing to mix well with the scallions and shrimp. When the noodles are heated well, remove them to a warm serving bowl.
  • Return the wok or pot to medium heat and add the chicken broth. Bring to a simmer and season to taste with salt and white pepper.
  • Stir the cornstarch into 1/4 cup cold water until no lumps remain. Whisk the cornstarch slurry into the chicken broth and return to a simmer to thicken the broth into a light gravy.
  • Remove the wok or pot from heat, and gently stir in the eggs right away. Cover with a lid and set aside for 3 or 4 minutes to let the eggs cook finish cooking.
  • Pour the egg gravy over the noodles and serve immediately.

Wat Tan Hor Notes and Variations

  • Vegetables: Leafy greens can be added to wat tan hor, giving it lovely color and extra nutritional value. Add chopped bok choy, choy sum, gai lan or other Asian greens along with the scallions an stir fry until wilted and softened. Use around 1 to 2 cups.
  • Seafood: You can use other seafood besides shrimp. Sliced fishcake, fish balls and squid all work well. A mixture of seafood is especially tasty. Bags of frozen seafood mix can be found in the freezer section of most Asian markets.
  • Use chicken instead: If seafood isn’t your thing, substitute thinly sliced boneless, skinless chicken breast.
  • Noodles: Wide chow fun noodles are traditional for this dish, but you can substitute rick stick or rice vermicelli if you like.
  • Gravy: Add a little oyster sauce to the gravy for an added dimension of flavor.

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