Slippery-smooth egg-laced noodles in a bowl of tasty goodness best describes this Cantonese dish. Packed with flavours and textures, this comforting dish is one of the best I’ve eaten on my travels.
The story
The soup with many names, 'kaoy teow kung fu' and 'wat dan hor’ to name two. In a nutshell it's fried flat rice noodles in egg gravy. It is popular in the southeast of China, as well as in Singapore and Malaysia. A similar dish is fried 'bee hoon' but vermicelli is used instead. I first tried it in Penang, Malaysia. I conviced the family to return the next day for round two. I felt like I was eating two of my all time favorite dishes at the same time—Chinese chicken and corn soup, and Thai drunk noodles.
The Recipe – Kaoy teow kung fu
Ingredients for noodles:
500g flat rice noodles cooked as per instructions on packet (kuey teow)
2 eggs, beaten
1 tbsp thick Soy Sauce
1 tbsp vegetable oil
Heat oil in the pan. Add eggs, noodles and soy sauce. Fry until crisp. Set aside.
Ingredients for gravy / broth:
3 garlic cloves, crushed
1 onion, chopped
Golf ball size of fresh ginger, sliced
Handful of prawns
Chicken meat, stripes
2 bowl mix veges (bak choy/chinese cabbage/baby corn/carrot)
2 cups chicken stock
1 tbsp oyster sauce
1 tsp (or more) light soy sauce
Salt and pepper
2 tbsp oil
2 tbsp corn flour mixed with 1/2 cup water
2 egg whites, beaten lightly
Mix the corn flour and water in a bowl before adding to the gravy / broth.
Instructions
Heat oil over medium heat. Add crushed garlic, sliced ginger, chopped onion and fry until golden. Add chicken and prawns. Add oyster sauce, soy sauce, pepper and chicken stock. Let it simmer for few minutes. Add vegetables and corn flour mixture. Bring to boil and slowly pour in the beaten eggs using a whisk. Season.
To serve
Place the noodle in the serving plate and pour the gravy on top.
Download recipe here
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