A popular dish from Singapore and Malaysia, Wat Tan Hor, also known as Chow Hor Fun, is made of flat rice noodles with meat, fishcake, prawns, squids and veggie served in starchy egg gravy.
I remember me and my sisters used to stay up until midnight just for my Dad to come home with Wat Tan Hor wrapped in Opeh leaf. The big prawns and the meat, the tasty gravy and the good wok hei from Fatty Weng..

Ingredients

400gm Flat noodles (Hor Fun)
100gm Pork, sliced
100gm Fishcake, sliced
10 Prawns
50gm Green mustard (Choy Sum)
2 cups Chicken stock OR 2 cups water with 2 chicken stock cubes
1 Egg, beaten
1 tablespoon Dark soy sauce
1 tablespoon Light soy sauce
1 tablespoon Sesame oil
3 tablespoon Cornflour to 2 tablespoon water
Salt and pepper to taste

Methods

1. Heat up wok and add oil.  Add Hor Fun and stir fry quickly with dark soy sauce and light soy sauce.
2. Remove Hor Fun from heat and set aside.
3. Heat up the wok and add oil. Fry sliced pork, prawns and fish cake.
4. Add in chicken stock or water with chicken stock cubes.
5. When come to a boil, add green mustard.
6. Add cornflour mixture to thicken the gravy
7. Switch off heat, slowly add in egg while constantly stirring the gravy.

Related posts:

1. Ketchup Prawns
2. Honey Soy Chicken