Wat Tan Hor Fun

Wat Tan Hor Fun is a Malaysian noodle dish made out of rice noodles, choysum and mixed seafood served in a starchy sauce

Wat Tan Hor Fun is a noodle dish made out of rice noodles, choysum and mixed seafood served in a starchy sauce, though this dish is not commonly advertised like the popular noodle dishes in Singapore and Malaysia you can find this dish anywhere from restaurants to hawker stalls. I remember the first time I saw this dish in a food stall in Malaysia, like many first times in my culinary experience I did not tried it as the looks did not appeal me and I feel it’s does taste bland due to its pale sauce and the texture looks soggy but when a colleague of mine ordered it I was tempted to try due to the very satisfied reaction on her face every time she digs in and take a bite. She saw me looking at the plate and offered me to try so I grabbed my chopsticks and honestly since then I ordered this almost every day until I get tired of the flavour, it’s so good, I love the texture and flavours. Now here I am making one of my own at home as I can’t find this dish anywhere here, if you want delicate flavours and textures in a dish then this is for you.

Wat Tan Hor Fun

★★★★★ 5 from 7 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Chinese

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Description

Wat Tan Hor Fun is a Malaysian noodle dish made out of rice noodles, choysum and mixed seafood served in a starchy sauce

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Ingredients

Scale 1x2x3x

• 500g fresh Hor Fun / Thick Flat Rice Noodles
• 6 cloves garlic
• 2 tbsp light soy sauce
• 1 tbsp thick dark soy sauce
• 12 pcs prawns, shelled and deveined
• 12 pcs fish cake or balls, thinly sliced
• 2 pcs large squid, sliced
• 200g chicken breast, thinly sliced
• 1 bunch choy sum
• 2 eggs, beaten
• 3 tbsp corn flour dissolved in 1/4 cup water
• 4 cups chicken stock
• 1 tbsp light soy sauce
• 4 cloves garlic, minced
• 3 tsp sesame oil
• Pickled Green Chillies
• freshly ground black pepper
• fish sauce
• oil

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Instructions

1. In a wok add oil then sauté garlic.
2. Add noodles, light soy sauce, dark soy sauce and freshly ground black pepper; stir fry in high heat for 2 minutes. Remove from wok then set aside.
3. Using the same wok add oil then fry chicken pieces and fish balls until brown. Remove from wok then set aside.
4. Add prawns and squid then stir fry for a minute. Remove from wok then set aside.
5. Add and sauté then garlic.
6. Pour in the chicken stock then add the light soy sauce, chicken, fish balls and flour mixture, cook until sauce thickens.
7. Add choy sum, prawns and squid then season gravy with fish sauce.
8. Add beaten eggs and sesame oil, give it a good mix then remove from heat.
9. Pour gravy over cooked noodles. Serve with pickled green chillies.

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