Cantonese Fried Kuay Teow - Wah Tan Hor
A deliciously silky smooth gravy on fried Kuay Teow. One of the many favorites in any Chinese food shops. Now you can try to make it at home. This is great to eat on a cold night because it's very hearty and warm.
Below: 1 minute summary video
Ingredients
1/2 pack of Kuay Teow flat noodles (best to separate every strand)
3 fish balls cut
2cm fish cakes sliced
2 cloves garlic chopped
2 cm carrot sliced
2 stalks mustard greens, cut
A bit of cabbage cut
1/2 tomato cut
1 cup chicken stock / water with chicken cube
1 Tbs dark soy sauce
1 Tbs light soy sauce
Salt Pepper to taste
1 egg
1 Tbs cornflour for thickening the sauce
1/2 pack of Kuay Teow flat noodles (best to separate every strand)
3 fish balls cut
2cm fish cakes sliced
2 cloves garlic chopped
2 cm carrot sliced
2 stalks mustard greens, cut
A bit of cabbage cut
1/2 tomato cut
1 cup chicken stock / water with chicken cube
1 Tbs dark soy sauce
1 Tbs light soy sauce
Salt Pepper to taste
1 egg
1 Tbs cornflour for thickening the sauce
Preparation
1. Heat some oil in wok, fry the kuay teow with the dark/light soy sauce until almost charred, set aside
2. Heat 2 Tbs oil and fry the garlic, then add the fish cake/fish balls, fry for 1 min
3. Add the harder vegetables and fry for 1 min
4. Add the chicken stock and bring to boil
5. Add the soft vegetables and cook
6. Add some water to cornflour and use it to thicken the gravy
7. Beat the egg, and add to boiling gravy and turn off flame immediately. Swirl around.
8. Pour gravy over the fried kuay teow and serve immediately.
Below: Full instructional video
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