Seafood Flat Rice Noodles in Egg Gravy (Wat Tan Hor Fun)

Food halls are great places to have a quick meal and sample ethnic cuisine.  There is one near where I live with a Malaysian/Chinese hawker stall serving up dishes like this seafood noodles in egg gravy people queue up for at lunch time.  Use fresh 'Hor Fun', or flat rice noodles available from the refrigerated section of Asian grocery stores.  Dried ones also work after they have been rehydrated but not as nice as fresh.  The spongy noodles are slightly charred over high heat  in a wok, then smothered with a silky egg gravy or 'Wat Tan' with your favourite seafood.  Enjoy every bit of it with a pair of chopsticks and a soup spoon.  Serve with some pickled green chillies, if like.

Serves 2

INGREDIENTS

• 500g / 1lb 2oz fresh flat rice noodles
• vegetable oil for frying the noodles
• 200g / 7oz seafood such as prawns and squids* 
• 80g / 2¾oz Asian green vegetables such as bok choy or choy sum, sliced into bite size pieces
• 5-6 mushrooms, sliced

*Fish balls available from refrigerated section of Asian grocery stores and cockles if you can find them can also be used.

For the gravy:

• 2 teaspoons vegetable oil
• 2 garlic cloves, finely chopped
• 1 tablespoon finely chopped ginger
• 400ml / 13½ fl oz chicken stock
• ½ tablespoon Chinese Shaoxin wine
• ½ tablespoon oyster sauce
• ½ tablespoon light soy sauce
• 1 teaspoon sugar
• a pinch of salt
• 1 tablespoon cornflour mixed in 1 tablespoon water in a small dish
• 1 large egg, slightly beaten

METHOD

1. Shell and devein prawns.  Cut squids into rings or bite size pieces.
2. Fresh flat rice noodles purchased from Asian grocery stores in packages are usually stiff and brittle after being refrigerated, which is normal but inconveniently stuck together.  Take out the amount required, place them on a plate and soften them up in the microwave on high for 30 seconds per 250g of noodles.  You can then separate the noodles gently by hand ready for frying.  (If dried noodles are being used, rehydrate following package instructions.)
3. Heat a wok over high heat.  Add 2 teaspoons of oil and then add half of the noodles.  With a spatula, spread the noodles out in one layer.  Let them cook undisturbed for about 1 minute or so until slightly charred in places.  Gently flip the noodles over, drizzle 1 teaspoon of oil around the noodles and let them char slightly on the other side.  Remove to a serving platter.
4. Repeat step 3 with the other half of the noodles.  (The noodles are cooked in two batches so the wok is not overcrowded for best results.)
5. In the same wok, heat 2 teaspoons of oil over high heat.  Sauté garlic and ginger for about 30 seconds until fragrant.  Add the chicken stock, wine, oyster sauce, light soy sauce, sugar and salt.  Bring to a boil.
6. Add the bok choy/choy sum, mushrooms and seafood.  Bring back to a boil, then reduce the heat to simmer for 1-2 minutes.  The seafood should be just cooked and the vegetables tender but still green.
7. Give the cornflour mixture a little stir in the dish, then gradually add it to the gravy.  Keep stirring until the gravy is thicken, about 30 seconds.
8. Gradually stir in the beaten egg until little ribbons start to form in the gravy.  Turn off the heat.
9. Pour the gravy over the fried noodles and serve hot.