I remembered when I was in my teens, my parents would often ask if my brother and I wanted supper at about 9.30pm at night. Wat Dan Hor (also known as rice noodles with egg sauce) was something they often get from the local hawker store and we often gulp down the delicious rice noodles before bed time.
When I first moved to Australia, I often miss this dish but managed to try a home made version that was really delicious. This dish is in my repertoire and it is something that I cook once every fortnight/ month.
1kg Kuey teow/flat rice noodles
300g chicken breast
Cai Xin (Sawi/Chinese Mustard)
4 cloves of garlic
Dark soy sauce
To make the egg sauce base:
2-3 eggs lightly beaten
2 tsp chicken powder/ chicken stock (Approx. 800ml)
6-8 shiitake mushrooms
2 tbsp oyster sauce
2 tbsp soya sauce
A pinch of white pepper
Corn starch (mixed with water)
To start, blanch the flat rice noodles in hot water to loosen the noodles up. Drain when ready.
Heat sunflower oil in wok and when the oil is hot, throw in the flat rice noodles and pour dark soy sauce (just enough to coat all the rice noodles) and lightly fry. Remove noodles and set aside.
Next, heat some sunflower oil in the heated wok, add the shiitake mushrooms, minced garlic and chicken. Stir fry the chicken until cooked. Add the chicken stock next. If you prefer more egg sauce on your noodles, use more chicken stock.
When the stock is boiling, add the shrimp and fish cakes, cook for around 2 minutes before adding the vegetables (cai xin).
Add the corn starch slowly whilst stirring. The stock will slowly thicken. Stir in the lightly beaten egg.
Serve the flat rice noodles in bowls, then pour the ready egg sauce onto it. If you like chilli, this dish is best served with pickled green chillies or red chillies.