Wednesday, July 8, 2015

Rice Noodles with Smooth Eggs and Shrimps (Wat Dan Ho Fun)...

I can't get enough of noodles, but I have a particular fondness to ho fun. I love it cooked dry like Cantonese Stir-Fried Beef Ho Fun, but when it's soppy wet with a gravy sauce, I can't resist... This dish with its smooth glistening egg sauce is one that falls in this swooning pleasure zone! I gleefully order it at restaurants but it never occurred to me how easy it is to replicate at home, plus you cut out all the extras- such as MSG, excess soy and salts that are added. I am glad to say I gave it a go and so delighted it turned out deliciously! From my kitchen to yours...

Rice Noodles with Shrimp and Smooth Egg (Wat Dan Ho Fun)
Makes 6-8 servings

1 lb. ho fun flat rice noodles

300 g frozen medium shrimp, thawed and deveined
salt and ground white pepper
1 clove garlic, minced
1 Tbsp. soy sauce
1 Tbsp. oil for stir frying
1/2 lb. gai lan, or other Chinese greens, washed, drained and cut into 3-inch pieces

3 cups chicken broth (if using can broth, taste and adjust gravy ingredients accordingly)
1 Tbsp. oyster sauce
2 tsp. soy sauce
1/2 tsp. sugar
1/4 tsp. sesame oil
2 eggs, beaten
2 Tbsp. cornstarch mixed with 1/4 cup of cold water

Mix shrimps with 1/2 Tbsp. salt and 1 cup cold water; let sit for a few minutes. This will allow the shrimps' impurities to be released (the water will turn grey and slightly foamy). Rinse with cold water until water runs clear. Pat dry and season with salt and pepper. Combine the first five gravy ingredients in a bowl or measuring cup and have ready before stir frying.

Pull apart the rice noodles. Even if the noodles are fresh, blanching them in boiling water for one minute helps loosen the strands and remove excess oil. Otherwise, refrigerated noodles will take about five minutes to cook; it will also make stir-frying easier. Drain. If not using immediately, run cold water through to stop it from cooking and so they don't stick together.

Heat 1/2 Tbsp. oil in skillet/wok, add garlic and shrimps and cook until shrimps are translucent about three minutes. Remove onto plate. 

Heat oil in a wok/skillet on medium high heat. Add noodles, stir fry until they begin to soften and separate a bit. Add soy sauce, stir fry until noodles separate fully, and surface of noodles begin to brown, or even burn (this will add that delicious ‘wok hay’ taste). Set noodles aside in a large dish.

I made a pot of black silken chicken soup, so I used its broth for the gravy. 

Turn the wok up to high, pour in the gravy mixture. Let come to a boil, then simmer on medium for 3-4 minutes. Add in vegetables and cook until crisp-tender. Add cooked shrimp; slowly spoon in cornstarch mixture until gravy is thick enough to coat a spoon.

Turn heat off, pour beaten eggs into the gravy. Stir until cooked for a fine egg texture or stir gently only a few times if you want large egg pieces. Pour gravy onto the rice noodles, serve while hot.

Yep,  super smooth alright!

May I add, even if your kids are super with chopsticks, you may need to bring forks to the table just in case... first of all these are noodles, they are wet and then they are slippery! Enjoy!

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