One of my favorite hawker fried noodle is 滑旦河 "Wat Tan Hor"..I can eat this type of noodle everyday if the skill of the chef who cook this Wat tan Hor is up to par..That means the chef who cook this type of noodle must have the ability to achieve the 镬气"wok hei".To impart wok hei, the food must be cooked in a wok over a high flame while being stirred and tossed quickly.But for us at home who try to cook this type of noodle with "wok hei" it's quite hard but not impossible.That the reason I prefer to have propane stove instead of electric stove..I tried I heat up my aluminum skillet at high heat before drizzling with some oil.Then I quickly toss the cut flat rice noodles into the skillet before toss in some soy sauce..Since the heat is so high I will keep tossing the flat noodle until it's look lightly golden brown before remove from heat..To my surprised the flat noodle turn out really fantastic..then the next critical step is the sauce..The magic words is Garlic!! lot,lot of garlic!!! All thought cooking "wat tan hor" at home is far far different in term of taste and the exotic smell compare with the one we bought a stall but it's still acceptable for me..But since I can't find a stall here, I'm glad to accept this version of "wat tan hor"..Beggar can't be choosy,right?
2 sheets of fresh flat rice noodle ,cut 1 inch thick
2 tbsp soy sauce
4 tbsp cooking oil
For the sauce:
4-5 cups chicken broth or water
2 cubes chicken bouillon
1 tbsp ground pepper powder
4 large eggs,lightly beaten
1 tbsp sugar
2 tbsp minced garlic
4-5 tbsp corn flour+ dilute with 1/4 cup water
salt or soy sauce to taste
1 lb clam,clean
1 large squid,clean and cut
15 large shrimp,shelled and deviened
1/2 lbs green mustard,washed and cut
5-6 leaves napa,washed and cut 2 inch each
1 piece chicken breast,300 gm,sliced,marinated with 2 tbsp corn flour + 1 tbsp soy sauce
1:Heat medium large aluminum skillet at high heat about 400 F..Drizzle with oil before toss in cut flat noodle.Keep tossing the noodle for 30 second before toss in 2 tbsp soy sauce on the noodle.Keep tossing until noodles lightly golden brown color,about 2-3 minutes.Remove noodle from skillet and set aside in a large bowl.
2:Use the same skillet ,add in oil and garlic at medium high heat..stir until garlic fragrant,then add in water or chicken broth.When broth bubbly boil,add in chicken bouillon,sugar,salt pepper and soy sauce.Slowly add in corn flour dissolve and use spatula to stir the mixture.
3:Add in chicken mixture ,shrimp,clam,squid,Napa and green mustard.Increase heat to high.Use spatula to stir all the ingredients thoroughly.Cook for another 5-10 minutes or until the gravy bubbly boil..
4:Lastly add in eggs and shut of the flame immediately..Check the seasoning before dish out the gravy into the cooked flat bowl..Serve warm immediately..