Malaysian Wat Tan Hor (Flat Rice Noodles with Egg Gravy)

This is one of my favorite dishes that I really missed in Malaysia.  We used to go to the hawker stall in Kuala Lumpur for midnight supper.  Wat Tan Hor means flat rice noodles with smooth egg gravy.  This dish usually used pork, shrimp, squid and fish cake.  I am using chicken, shrimp and fish ball in this recipe.  You can omit the seafood if you don't like.  I know some folks do not like seafood.  It is absolutely fine to omit the seafood, and it still taste as good.  My family prefers chicken, and I switched the pork out with chicken.  I hope you like this delicious dish from my homeland, Malaysia.

Ingredients:

For the noodles:
600g flat rice noodles (you can find it in any Asian grocery stores)
4 cloves of garlic chopped
2 Tbsp light soy sauce
1Tbsp dark soy sauce
Dash of pepper
Vegetable oil for frying

For the meat and vegetables:
Sliced pork or chicken (marinate with soy sauce, corn flour and sesame oil)
Sliced fish cake/fish ball
Shrimp (marinate with salt and pepper)
Choy sum (mustard green)

For the sauce:
3 cups of chicken broth and 1/2 cup of water
1 Tsp oyster sauce
1 Tbsp Chinese cooking wine (shaoxing wine)
1-2 Tbsp soy sauce or to taste
1/2 Tsp sugar
Salt and pepper to taste

For thickening the sauce:
3 Tbsp of corn flour combined with 3 Tbsp of water (1:1 ratio)
2 large eggs beaten

Instructions:

Soak the rice noodles in hot water and separate them into single layer.

Heat up some oil in a wok and fry the shrimp and fish cake/ball until cooked.  Remove and set aside.

Heat up 3 -4 Tbsp oil in the wok and fry half the chopped garlic, then add rice noodles, light soy sauce, dark soy sauce and a dash of pepper.  Fry on high heat for about 1-2 minutes.  Transfer to a large serving dish.  Place the shrimp and fish cake/ball on top of the noodles.

Heat up some oil in the wok and fry the other half of the chopped garlic, then add the sliced pork or chicken and fry until cooked.  Add the sauce ingredients and bring to boil.  Add vegetables and simmer until cooked.  Remove vegetables and slice pork or chicken and place them over the noodles. 

Add corn flour mixture to the simmering broth in the wok, stir until it comes to a boil.  Add beaten eggs and stir quickly until eggs start to cook and the gravy turns opaque and creamy.  Please make sure you don't overcook the eggs.  Quickly ladle the gray over the noodles.  Serve immediately.