Recipe - "Wa Tan Hor" / Cantonese Style Fried "Kway Teow" (Rice Noodles)

Cantonese Style Fried Rice Noodles “Kuey Teow”/ “Wa Tan Hor”

Growing up in Malaysia, one of my favourite hawker fare is the Cantonese style fried “kway teow” or in Hokkien, commonly known as “Kong Hoo Char Kway Teow” or just simply known as “Wa Tan Hor”. I can still vividly remember the hawker stall which was operated by a husband and wife team. Those days, it was common to find hawker stalls selling “Wa Tan Hor” together with the other famous hawker fried dishes such as “Hokkien Mee”, “Lor Mee”, “Chinese Fried Rice” and “Mee Soup”. The husband and wife would be operating as a very efficient team where one would do the frying while the other would be picking the ingredients to create that dish. Well, here is my recipe for “Wa Tan Hor”, hope you enjoy cooking it!

Ingredients

(per serving)

A

250 gm rice noodles
1 tsp light soy sauce
1 tbsp dark caramel sauce
1 tbsp vegetable oil
1 egg yolk

B

1 tbsp shallot oil (refer recipe : http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html)
1 tsp chopped garlic
4 slices of chicken meat
4 shrimps (peeled and de-vein) with tail intact
4 slices of fish cake
1 squid (cleaned and cut into 4 pieces)
Vegetables (“choy sum”/”sawi”/mustard greens); trimmed and washed

Marinade chicken meat with soy sauce, salt, pepper, ginger, sesame oil and corn flour
Marinade shrimps and squid with salt and pepper

C

300 ml chicken stock
[Chicken stock : simmer 1 kg of skinless chicken drumsticks with 1 ½ liter of water for at least an hour. The balance of the stock, you can freeze it for future use.]
½ tsp salt
½ tsp chicken stock powder (optional)
1 tsp chestnut flour or tapioca flour (Dissolve it with some water)
1 egg white

Unlike in Malaysia, you don’t get fresh rice noodles here in Australia. The texture of  the noodles are a little bit hard. So I would suggest that you gently wash the rice noodles in cold water. Boil a pot of hot water and blanch the rice noodles. Set aside and let it cool.

Procedure A

Heat the wok or pan. Put vegetable oil. Stir fry the rice noodles with soy sauce and dark caramel sauce. Add the egg yolk and stir fry until noodles become brownish in colour. Turn off the heat. Remove and place it on a serving plate.

Procedure B

Heat the wok or pan. Add shallot oil. Add the garlic and saute it to lightly brown. Put in chicken, squid, prawns, fish cake and lastly vegetables. Stir fry until cook. Once cooked, remove and set it aside.

Procedure C

In the same wok or saucepan, pour the chicken stock, bring it to boil. Add salt. Put all the ingredients from procedure B. Boil it together for a few seconds. Taste the gravy. Add the chicken stock powder if necessary.

Add in the chestnut flour or tapioca flour. Stir it. Turn off the flame. Add the egg white and stir it well.

Dish the gravy and pour over the fried rice noodles. Sprinkle with some fried shallots. Serve it hot. Best eaten together with pickled green chillies (Recipe : - http://5foodway.blogspot.com.au/2014/06/recipe-pickled-green-chillies.html )