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
- 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
- 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.
- 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.
- 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.
- Put the wok/pan back on med-high heat with 1 tsbp oil. Add in garlic and ginger and saute for 30sec until fragrant
- 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
- Pour in the corn starch slurry and simmer until the sauce thickens. Taste the sauce and adjust for saltiness or sweetness.
- Add choy sum until it wilts. Remove the vegetables and some of the tofu and place on top of the noodles
- 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.
- Pour sauce of the noodles and top with spring onions and coriander
- The noodles are best serves with pickled green chillies