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)
Flat Noodles in Egg Gravy (Wat Tan Hor)

Flat Noodles in Egg Gravy (Wat Tan Hor)

  • Author: The Cooking Jar
  • Yield: 2 1x


  • 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



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1 Comment

  • 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.

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