Wat tan hor

I never had the opportunity to eat Wat Tan Hor ever since I moved to the UK. I wouldn't say I really miss it but it's nice to eat it once in a while. I actually prefer Yin Yong than Wat Tan Hor because of the crunchiness of the mee hoon. Decided to do Wat Tan Hor instead because I am just too lazy to deep fry the mee hoon.

My friend in NY tested the recipe from My Kitchen Snippets and said it was good. Managed to buy hor fun from See Woo last weekend and here is my yummy Wat Tan Hor.

And here is a recap of the recipe..

Ingredients :

1 small packet of fresh flat noodles (kuey teow/hor fun)
1 piece of chicken breast - slice thinly and marinate with some cornstarch and soy sauce
10 medium size shrimp
1 bunch of greens - any kind (I used Kai Lan)
2 cloves of garlic
3 cups of chicken stock or water
2 tbsp of oyster sauce
2 tbsp of soy sauce
1 egg - lightly beaten
Salt & pepper to taste
Corn starch solution - for thickening the gravy

Method:
1) Put about a tbsp of oil in a non stick pan and stir fry the flat noodles with soy sauce until its warm and slightly brown. Remove and set aside.

2) Put some oil to the frying pan and add in the garlic and stir-fry until lightly brown. Add in the marinate chicken. Stir fry of a minute and add in the water or chicken stock. Add in oyster sauce, soy sauce. Bring it to boil.

3) Add in greens and shrimps. Continue to cook for 2 minutes and check seasoning. Add in cornstarch solution to the thickness you want. Bring it to boil.

4) Turn off the heat and stir in beaten egg. Gently stir to cook the egg.

5) Dish the gravy over the fried noodle and serve warm with pickle green chillies.
 
 
It is really an easy recipe and simply delicious! Hubby also said it tasted good! Give it a try.