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.
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.
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