Wat Dan Hor 滑蛋河 Rice Noodles With Silky Smooth Egg Sauce - A Tribute To Chan Suk

As I mentioned in my raat naa muu entry, this is right up there for me when it comes to noodle dishes. I remember very vividly as a ten year old, standing in front of this noodle stand in Cameron Highlands, operated by someone named Chan Suk (鏟叔 Chan meaning the flat metal spatula and suk meaning uncle in Cantonese). Watching him worked over the blazing hot wok, knowing exactly what he was going to do next, from heating up the wok, charring the noodles to thickening the sauce with the corn solution. Even to these days I follow every single step of what Chan Suk "taught me" when it comes to cooking hawker style noodle dishes. Oh! one more thing, he always remembered to omit the garlic for my father, pork for my aunt and extra bits and pieces for me :). In a small way, this is a tribute to the late Chan Suk.

P.S wat dan hor means rice noodle with silky egg sauce

recipe per serve

you'll need;

200g of fresh rice noodle (horfun) 

3 prawns, peeled

small handful of calamari, sliced (optional)

30g of meat of your choice, marinated with soy, white pepper, sesame oil and corn starch

2 stalks of choysum, cut into 3" lenghts

1 cup of stock

corn stach solution

dash of oyster sauce

dash of light soy

dash of sesame oil

a little white pepper

Noodles rubbed with a dash of light soy being charred in a hot wok. Do not stir the noodles too much. When they are charred and blistered, remove from the wok and keep warm.

Fry chopped garlic in a hot wok with a little oil, followed by seafood and marinated meat slices. Saute for a few minutes.

Add vegetable and fry for a minute before adding the seasonings.

Add the stock and bring it to a simmer.

Push the solids to aside and add the corn flour solution, when it starts to thicken crack an egg in. When it is 30% turn off the heat and lightly scramble it, mix everything well.

Served hot with cut chilies with soy, or my favourite pickled green chilies with soy.