Sunday 23 September 2012

Wat Dan Hor (Rice Noodles With Silky Smooth Egg Sauce)

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I've been wanting to make Wat Dan Hor ever since Wendy of the Dish Piglets Duo mentioned this on twitter. It's a childhood favourite, one that I haven't had in ages!!! She even kindly emailed me the recipe since it wasn't up on their blog yet but did I make it then?? ...Nooo...Blame it on laziness on getting myself to Chinatown to get the fresh hor fun(rice noodles).  Wendy has been since put the recipe up on their blog and I've also finally gotten my lazy self to Chinatown. :)
Now my only regret it not making this sooner. Silky hor fun, coupled with the silky smooth sauce makes for a simply delicious, warming meal in this gloomy, wet, cold weather we are currently having in the UK. I'll definitely be making this more often!!
Recipe Adapted from Dish Piglets

Ingredients: (Serves 2)
400g Kuey teow/hor fun/flat rice noodles
2 chicken thighs (de-boned and sliced. The bones can be used to make the chicken stock)
150g fish cakes (sliced)
2 stalks of Cai Xin (Sawi/Chinese Mustard), sliced into 4 cm sections
3 cloves of garlic
Dark soy sauce
2 tbsp light soy sauce
White pepper

To make the egg sauce base:
1 egg lightly beaten
500ml Chicken Stock (Homemade would be the best!)
6 shiitake mushrooms
1 tbsp oyster sauce
1 tbsp light soya sauce
A pinch of white pepper
1.5 tbsp Corn starch (mixed with water)

1) Marinate the sliced chicken with 1 tbsp of light soy sauce and pepper.
2) Blanch the flat rice noodles in hot water to loosen the noodles up. Drain when ready.
3) 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 1 tbsp of light soya sauce and lightly fry. Remove noodles and set aside.
4) 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.
5) When the stock is boiling, add the fish cakes, cook for around 2 minutes before adding the vegetables (cai xin).
6) Add the corn starch slowly whilst stirring. The stock will slowly thicken. Stir in the lightly beaten egg.
7) Serve the flat rice noodles in bowls, then pour the ready egg sauce onto it. Serve with pickled green chillies. Recipe can be found here!


  1. Its been awihle for me too...hubby used to cook this often when we were in KL.
    must get him to make some this long weekend holiday :)
    Makes me really hungry looking at it... and I am about to go for my morning walk ;)

    1. Yes, quickly get him to cook this for you! :)

  2. Oh Sylvia! This sounds amazing. I only wish I could taste just one little spoonful:)

    Thank you so much for sharing, I've pinned it onto my World Egg Day board.

  3. All I need is flat noodles to make this! This sounds easy and delicious! I love the sauce that has corn starch and egg in it... I'm not sure how to describe the thick sauce, but they go well with noodles and Japanese like these corn starch sauce (we call it "an")! Gosh making me hungry by thinking about these noodles. Kids will love it!!

    1. I hope it's easy for you to get flat noodles there? I like thick gravy like these too and there's another noodle dish I love that's called Lor mee. The dark coloured gravy is starchier and it uses thick flat yellow noodles.

  4. LOVE!! I miss wat dan hor.....memories of going to a Tze Char store, where this was served in a film-lined cardboard box and you've got the pickled green chilli too.....yum!

  5. ooooh! This actually looks more doable than I thought. Thanks for demystifying. Definitely need to try this soon.


    1. From what I see of your culinary capabilities, anything is gonna be easy peasy for you, Wen! :)

  6. I just read the pickled green chillies recipe and now I see this. What a fabulous dish and I bet the pickle chillies really step it up a notch. Lots or healthy and tasty goodness here!

    1. Yup, green chillies definitely makes the dish even more delicious!

  7. This recipe is quite unique. I'm very curious of how it taste. But I bet its delicious.
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  8. We also have a chilly weather here and I would give so much for a plate of this dish. It looks very unusual (I have never seen or tasted it) and I love the chili addition. I also think your chili bowl is particularly beautiful!

    1. Hope you'll give this recipe a go and certainly hope that you'll like it too! Thanks! We just got the bowl on our recent trip to Spain. :)


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