Wat Tan Hor Fun (Silky egg gravy with noodles). This version is super simple. Feel free to add all sorts of other things like prawns and cuttlefish etc!
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1kg rice noodles (recommend A3 stir fry (orange colour))
1 bunch choy sum, chopped
250g beef/pork, marinated in 1 tsp cornstarch, 1 tbsp soy sauce and couple dashes of pepper
3 cloves garlic, thinly sliced
1 medium ginger (less if you don’t like ginger), thinly sliced
1.5L hot water
2 eggs, lightly whisked
6 tbsp cornstarch, mixed with cold water
4 tbsp soy sauce
3 tbsp oyster sauce
2 tbsp chinese wine
2 tbsp chicken powder
Dash of pepper
1 tsp sugar .
Microwave rice noodles for 2 minutes
Separate noodles by hand (Ensure properly separated)
On medium heat, add oil, cook noodles gently in a pan and mix with dark soy sauce
Serve onto serving plate
Fry beef and boil vegetables separately and transfer to serving plate with noodles
In a wok on medium, add 2 tbsp of oil, add garlic and ginger, let it brown
Add hot water into the wok, boil
Add sauce and chicken powder
Whilst stirring, add cornstarch and water, notice sauce thickening, if this isn’t the desire consistency, add more
Whilst stirring in a circular motion, add eggs.
Turn heat off and serve .