Wat Tan Hor
An easy recipe for a Malaysian Chinese restaurant favourite - comforting wok-charred rice noodles topped with a rich eggy sauce
Equipment
- wok
Ingredients
- 300 g kuay teow for frying
- 3 tbsp cooking oil
- 1 tbsp light soya sauce
- 1 tsp dark soya sauce (See Recipe Notes 1)
- 2 cloves garlic, chopped
- 5 slices ginger
- 6 prawns, deshelled
- 3-4 fish cakes, sliced thinly
- 50 g chicken meat
- 500 ml chicken stock (or water)
- 3-4 stalks choy sum, cut into 2-inch sticks
- 1 1/2 tbsp oyster sauce
- 1 tbsp cornstarch, dissolved into 1/4cup water
- 1 stalk spring onion, cut into 2-inch sticks
- 1 egg, beaten
- Salt and pepper to taste
- A few drops sesame oil
Instructions
- Heat up wok and add 1-2 tbsp oil. Swirl wok to cover as much surface area as possible. Add the kuay teow, followed by light and dark soya sauces. Toss to mix sauces and noodles, letting the noodles rest occasionally so that they can acquire a slight char (wok hei). Divide into two serving plates. (Recipe notes 2)
- Into the same wok, add remaining oil. Saute garlic and ginger until fragrant. Add meat – prawns, fish cakes and chicken meat – and stirfry until they start to brown at the edges.
- Add chicken stock, choy sum and oyster sauce. Cook for 10 minutes or so to let the flavours fully develop.
- Add cornstarch solution and spring onions.
- Turn off fire and add beaten egg. Stir through so that the egg forms nice strands. (See Recipe Notes 3)
- Finally, season with salt, white pepper and sesame oil. Pour gravy over the noodles that you earlier divided into two serving plates. Ready to eat!
Notes
Wat Tan Hor - Quick FAQ
1. What is wat tan hor?
A beloved Malaysian noodle dish featuring wok-charred flat rice noodles topped with a silky, egg-rich gravy loaded with chicken, prawns, and vegetables.
2. What type of noodles should I use?
Always choose kuay teow labelled for frying. Soup kuay teow is too soft and will break apart during high-heat wok frying.
3. What makes the gravy “wat tan”?
"Wat tan" literally means "silky egg". The signature smooth, silky texture comes from eggs added at the end to thicken the gravy. Done right, it binds everything beautifully.
4. Why is chicken stock so important for wat tan hor?
The flavour and body of the gravy depend heavily on the stock. A rich, gelatinous stock gives you restaurant-quality results.
5. What’s the best way to make chicken stock for this dish?
Use chicken wings, especially the wingtips. They’re packed with collagen, bones, and fat — perfect for a naturally thick, flavourful broth. Roast or fry them first to deepen the flavour.
6. Can I use store-bought stock?
Yes, but the taste won’t be as rich. If using boxed stock, simmer it with chicken bones, ginger, and garlic for 20–30 minutes to strengthen the flavour.
7. What protein works best in wat tan hor?
Common choices include prawns, chicken slices, fishcake and squid.
8. How do I get the smoky wok hei flavour?
Use high heat, a well-seasoned wok or non-stick pan and minimal stirring. Quick searing to lightly char the noodles before removing them
9. Why does my gravy turn out thin or watery?
Likely reasons: weak stock, too little cornstarch slurry, adding the eggs too early, not cooking the gravy long enough to thicken. Ensure your stock has body and add cornstarch gradually.
10. What can I serve with wat tan hor?
It’s already a complete one-bowl meal, but you can pair it with cut red chillies in soy sauce, pickled green chillies or a side of blanched greens