Rice Noodles in Egg Gravy (Wat Tan Hor)

Flat Noodles in Egg Gravy (Wat Tan Hor)

I have days when I want something warm and soupy to eat. But not just soup, something with more substance. These kind of noodles are the best fix for me. I get a little of both. It’s not much to look at but I promise you, these noodles really hit the spot on days like that. They’re comforting, not too rich, filling and have a healthy serving of protein and vegetables.

Flat Noodles in Egg Gravy (Wat Tan Hor)

Wat Tan Hor uses flat rice noodles called kway teow or banh pho which are available at most Asian grocery stores in dried form. They are wide and flat and can easily be distinguished from other forms of rice noodles from the width alone. Think linguine but wider and white. If you can get them fresh, all the better. Otherwise, the dried version should be immersed and soaked in warm water for at least 15 minutes before cooking. This process softens up the hard noodles and prepares it for stir-frying. You do not need to boil it like spaghetti, simple soaking is enough and it will cook down even more in the wok.


As with every other stir-fried noodle dish, this is best done in a wok to provide more room for tossing and even cooking. For those with a flat top range like me, I bought a stainless steel stir-fry pan from Cuisinart. This thing handles all my stir-frying needs, heats up well, does not rust or burn or stick and cleans up easy. After going through one wok that rusted, two non-stick woks that burned, this was a gift from heaven.

Flat Noodles in Egg Gravy (Wat Tan Hor)
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Flat Noodles in Egg Gravy (Wat Tan Hor)

Flat Noodles in Egg Gravy (Wat Tan Hor)

  • Author: The Cooking Jar
  • Yield: 2


  • 1/2 lb. or 1/2 packet flat rice noodles
  • 10 medium sized prawns, head off, tail off, peeled and deveined
  • 1 chicken breast, sliced thinly
  • 2 stalks greens (mustard greens /chinese broccoli (kai lan) / collard greens), chopped and rinsed
  • 3 tablespoons dark soy sauce

Egg Gravy:

  • 2 tablespoon garlic, minced
  • 3 cups chicken stock
  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 1/2 tablespoon sugar
  • 1 egg, beaten
  • Pepper to taste
  • 2 tablespoons cornstarch mixed in 6 tablespoons cold water
  • 1 teaspoon sesame oil


  1. Soak rice noodles in warm water for 15 minutes
  2. Over medium high heat, stir-fry the noodles in oil and thick soy sauce until it has cooked down and has absorbed the color. Keep tossing to prevent sticking at the bottom of the pan. Add water if needed. Remove and set aside
  3. Prepare the sauce by sauteing garlic until aromatic
  4. Add in chicken and stir-fry until chicken is no longer pink
  5. Pour in chicken stock and add oyster sauce, thin soy sauce, sugar and pepper to taste
  6. Bring to a boil
  7. Add in greens and shrimps, cooking for 2 minutes
  8. Combine with cornstarch solution and simmer until gravy has thickened
  9. Remove from heat and slowly drizzle in beaten egg, stirring gently with a fork in a clockwise motion
  10. Add in sesame oil and stir gently
  11. Dish noodles and pour egg gravy over
  12. Serve hot

♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from You can learn more about it here.


  • Reply
    June 27, 2021 at 8:24 AM

    Great recipe…. Taste better than the ones at the shop. We love it.

  • Reply
    December 22, 2020 at 1:31 PM

    Made this recipe many times, love it. Made a few tweaks, used 3 cloves of garlic and 2 eggs for extra egginess, then poured it over rice.

    • Reply
      The Cooking Jar
      December 30, 2020 at 10:54 AM

      Can’t argue with the extra egg for egginess 🙂 The egg gravy is similar to what they call ‘lobster sauce’ (although there’s no lobster) and it’s one of my favorites!

  • Reply
    September 7, 2020 at 4:02 PM

    Just what I felt like and easier than I thought to make

  • Reply
    June 1, 2020 at 3:47 PM

    This is my third time returning to this recipe so I figured it was about time I left a rating and review. Great recipe, simple to follow for replication here in the US. Tastes yummy too! My entire family, kids included, enjoy it.

    • Reply
      The Cooking Jar
      September 14, 2020 at 8:37 AM

      I’m glad you liked it and it was easy to follow! This is one of my favorite noodle dishes because the egg sauce makes it so homey. Did you have trouble finding the dark soy sauce? I wish they sold them in regular grocery stores!

    Leave a Reply

    Recipe rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.