3½ cups chicken stock or water (840ml) Salt to taste. 2 tbsp corn starch mixed with ½ cup (120ml) water. 1 egg (lightly beaten) Instructions. Remove koay teow (flat cut rice noodles) from packaging and place on a microwave safe dish. Microwave on high for 5 minutes. Remove from microwave and loosened up noodles.
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.
Wat Tan Hor is a favourite Chi Zar dish. In Cantonese, it literally translates to smooth egg gravy over silky rice noodles. The silky hor fun is seared over high heat, drizzled with soya sauce and Chinese wine. The heat from the wok, gives the hor fun the ‘wok hei’ taste. A light braised egg gravy is poured over it. When one picks up the hor fun with chopstick, the gravy clings to it.
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