As you may know, Dude’s family is from Malaysia. When we started dating, I thought they only ate spicy foods but I was pleasantly surprised by this fried noodle dish topped with a delicious egg gravy with meat and veggies that was not spicy called “wat dan char ho” 滑蛋炒河. It is also made with my favourite type of noodles: flat rice noodles.
There are a few recipes with the same name from different regions. If you order this in a Hong Kong style café, you’re not going to get the same thing. You will likely find this in a Malaysian or Singaporean restaurant. Better yet, make it at home! Then for sure, you’ll get what you’re looking for.
Fresh rice noodles are best for this dish, if you can find it. They are springy and chewy. Most Asian supermarkets will have them but you will likely have to revive them, if it comes in a hardened block in the refrigerator section. In one minute intervals, place the noodles in the microwave and separate them a bit at a time until all the noodles are all separated. Once the noodles are warm, the noodles come apart very easily. If you cannot find fresh rice noodles, dried rice vermicelli noodles are a good substitute.
Once you get all the ingredients prepped, the cooking process goes by very quickly. Dinner can be ready in less than 20 minutes from start to finish.
Makes 2-3 servings
Ingredients
5 ounces (140 grams) chicken thigh or breast, sliced
8 small shrimp, deveined and shelled
2 ounces (56 grams) fish cake, sliced
2 stems choy sum
2 tablespoons avocado oil
1 cloves garlic, minced
2 eggs, lightly beaten
1 tablespoon cornstarch
1 tablespoon cold water
⅛ teaspoon ground white pepper
1 teaspoon sesame oil
1 tablespoon fried shallots, garnish
For the Chicken Marinade
½ teaspoon cornstarch
½ teaspoon ShaoHsing wine
½ teaspoon soy sauce
For the Shrimp Marinade
Pinch white pepper
Pinch salt
½ teaspoon ShaoHsing wine
For the Gravy
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
1½ cup chicken broth
For the Noodles
2 tablespoons avocado oil
1 pound fresh rice noodles, cut into ¾ to 1 inch widths
2 tablespoons dark soy sauce
1 tablespoon soy sauce
⅛ teaspoon sugar
Instructions
- In a small bowl, combine chicken with the marinade ingredients. Set aside.
- In a small bowl, combine shrimp with marinade ingredients. Set aside.
- In a medium bowl, combine sauce ingredients and set aside.
- In another small bowl, combine 1 tablespoon dark soy sauce, 1 tablespoon soy sauce and ⅛ teaspoon sugar for the rice noodles.
- Make sure the noodles are somewhat separated and not stuck in a big clump. In a wok or large frying pan on medium high heat, add 2 tablespoons oil. Evenly distribute noodles and stir fry for 1 minute. Add the dark soy sauce, soy sauce and sugar mixture. Stir fry, making sure to scrape the bottom of the wok and that the noodles are evenly coated with the sauce and heated through. Remove onto a serving platter.
- Add 1 tablespoon oil, add the shrimp and cook for 1 minute. Remove and set aside.
- In the same pan, add the chicken and stir fry until cooked through.
- Turn the heat down to medium. Add garlic. Stir fry for 30 seconds, until fragrant.
- Pour in sauce and bring to a boil. Add fish cake and vegetables. Once the sauce is boiling again, stir in the cornstarch slurry until the sauce is thickened.
- While gently stirring the sauce, slowly drizzle in the egg to create the egg ribbons. Return the shrimp and heat through.
- Scoop the mixture over the rice noodles. Drizzle with sesame oil and sprinkle ground white pepper. Garnish with fried shallots.
Rice Noodle with Egg Gravy 滑蛋炒河
Ingredients
- 5 ounces (140 grams) chicken thigh or breast sliced
- 8 small shrimp deveined and shelled
- 2 ounces (56 grams) fish cake sliced
- 2 stems choy sum
- 2 tablespoons avocado oil
- 1 cloves garlic minced
- 2 eggs lightly beaten
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ⅛ teaspoon ground white pepper
- 1 teaspoon sesame oil
- 1 tablespoon fried shallots garnish
For the Chicken Marinade
- ½ teaspoon cornstarch
- ½ teaspoon ShaoHsing wine
- ½ teaspoon soy sauce
For the Shrimp Marinade
- Pinch white pepper
- Pinch salt
- ½ teaspoon ShaoHsing wine
For the Gravy
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1½ cup chicken broth
For the Noodles
- 2 tablespoons avocado oil
- 1 pound fresh rice noodles cut into ¾ to 1 inch widths
- 2 tablespoons dark soy sauce
- 1 tablespoon soy sauce
- ⅛ teaspoon sugar
Instructions
- In a small bowl, combine chicken with the marinade ingredients. Set aside.
- In a small bowl, combine shrimp with marinade ingredients. Set aside.
- In a medium bowl, combine gravy ingredients and set aside.
- In another small bowl, combine 1 tablespoon dark soy sauce, 1 tablespoon soy sauce and ⅛ teaspoon sugar for the rice noodles.
- Make sure the noodles are somewhat separated and not stuck in a big clump. In a wok or large frying pan on medium high heat, add 2 tablespoons oil. Evenly distribute noodles and stir fry for 1 minute. Add the dark soy sauce, soy sauce and sugar mixture. Stir fry, making sure to scrape the bottom of the wok and that the noodles are evenly coated with the sauce and heated through. Remove onto a serving platter.
- Add 1 tablespoon oil, add the shrimp and cook for 1 minute. Remove and set aside.
- In the same pan, add the chicken and stir fry until cooked through.
- Turn the heat down to medium. Add garlic. Stir fry for 30 seconds, until fragrant.
- Pour in sauce and bring to a boil. Add fish cake and vegetables. Once the sauce is boiling again, stir in the cornstarch slurry until the sauce is thickened.
- While gently stirring the sauce, slowly drizzle in the egg to create the egg ribbons. Return the shrimp and heat through.
- Scoop the mixture over the rice noodles. Drizzle with sesame oil and sprinkle ground white pepper. Garnish with fried shallots.