Vegetarian “Wat Tan Hor Fun”

Chewy flat rice noodles with a silky egg gravy, pan fried tofu and lots of veg. Wat tan hor fun (translated to smooth egg rice noodles) is a popular noodle dish in Singapore and Malaysia of Cantonese origins. Traditionally, this dish is made with pork or chicken or prawns, but we felt like eating a vegetarian meal so we used tofu and it worked really well!

Prep Time: 20mins
Cooking Time: 15mins
Serves 2

Ingredients

• 400g fresh tofu (medium firmness) – you can also use chicken, pork, prawns, fish cake etc.
• 400g fresh thick cut flat rice noodles (labelled “kway teow”, “hor fun” or “hu tieu xao”) – found at most Asian grocery stores
• 1-2 tbsp oil (peanut or vegetable is best)
• 1 tbsp thick dark soy sauce (or regular dark soy mixed with 1 tsp brown sugar)
• 3-4 cloves garlic minced
• some grated ginger (optional)
• 4-5 mushrooms thickly sliced
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce (for full vegetarian version – use vegan oyster sauce or double the light soy sauce)
• 1 tbsp Shao Xing wine (optional)
• 1 cup vegetable or chicken stock (or you can use water and more seasoning)
• white pepper
• 1 big tbsp cornstarch mixed into a slurry with 3-4 tbsp cold water
• 1 bunch choy sum (or your favourite Asian greens) – washed well and cut into 2 inch pieces
• drizzle of sesame oil
• 2 eggs beaten
• coriander and spring onion for garnishing
• pickled green chilli or chilli oil

Method

1. Cut the tofu into chunks as shown in the picture (approx 4x3x1cm). Pat dry with tea towel or kitchen paper and fry in a bit of oil on each side until browned. This is to seal the tofu so it doesn’t break apart. Keep tofu aside.
2. Separate the rice noodles by peeling them if they’re stuck together. If the noodles are from the fridge then they’ll be easier to separate if you microwave them for a minute or two.
3. Heat a wok or large heavy based pan on high heat. Add a bit of oil and then the noodles and stir fry them until they start to char a bit. Pour in the dark soy sauce and mix well. Pour the noodles into 2 shallow bowls or a big serving dish big enough to pour on the gravy and tofu later.

4. Put the wok/pan back on med-high heat with 1 tsbp oil. Add in garlic and ginger and saute for 30sec until fragrant
5. Add in the mushrooms and fry them for 30sec before adding the tofu, stock, soy sauce, oyster sauce and white pepper. Heat until the liquid starts to simmer
6. Pour in the corn starch slurry and simmer until the sauce thickens. Taste the sauce and adjust for saltiness or sweetness.
7. Add choy sum until it wilts. Remove the vegetables and some of the tofu and place on top of the noodles
8. Turn the heat on low and pour in the egg and sesame oil and gently stir. Turn the heat off so the egg doesn’t over cook.
9. Pour sauce of the noodles and top with spring onions and coriander
10. The noodles are best serves with pickled green chillies