Wan Tan Hor

(One serving)

Flat rice noodles fried in soy sauce and top with a rich gravy ,

Ingredients A

250gms kuew teow

1 ½ tbsp light soy sauce

1 ½  tbsp dark sauce

Ingredients B

1 large garlic-chopped finely

2 -3 large prawns-deshell leaving the tails intact

6 to 7 slices of chicken meat

6 to 7 slices of orange and white coloured  fish cakes

1 stalk mustard green(break into 2 parts)

1 egg-lightly beaten

Seasoning

1 tsp oyster sauce

1  cup water mix

A dash of white pepper

¼ tsp sugar

½ cup water mix with 2 tsp cornflour

Salt to taste

Heat a wok, let it smoke, add in 1 tbsp oil, add into the wok the kuew teow and stir fry fast, add in the light and dark soy sauce .Stir fry until dried,Dish out on to a serving plate. Wash the wok, and heat up again ,add in 1 tsp oil , once heated, add in chopped garlic.Saute until slightly fragrant,then add in the meats,fishcakes and sauté further until meat cooks.Add in 1 cup water and leave to simmer for a minute.Throw in the mustard green , oyster sauce, white pepper, sugar,salt to taste,  and pour in the water mixed with corn flour. Lower the heat at this stage.Stir to thicken.Slowly pour ,in a circular  motion the beaten egg.Do not stir .Leave it in low heat for a few seconds.Close fire.Stir slightly and pour onto the fried kuew teow.Serve hot  with pickled green chillies .

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