Wat Tan Hor: char noodles in batches, simmer a light seafood gravy, and stream egg in off the boil; noodles show smoky edges and egg forms silky ribbons

What changes—and what stays

From a restaurant portion with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

char noodles in batches, simmer a light seafood gravy, and stream egg in off the boil; 24 g oil for eight portions; noodles show smoky edges and egg forms silky ribbons. bok choy, eggs, chicken stock, soy sauce, rapeseed oil. noodles show smoky edges and egg forms silky ribbons. char noodles in batches, simmer a light seafood gravy, and stream egg in off the boil.

Ingredients for 8

Measure first; timing is part of how this recipe uses less fat.

• 800 gfresh rice noodles
• 500 gprawns
• 350 gchicken breast
• 250 gbok choy
• 4eggs
• 120 mlchicken stock
• 45 mlsoy sauce
• 24 grapeseed oil

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

char noodles in batches, simmer a light seafood gravy, and stream egg in off the boil: fresh rice noodles, prawns, chicken breast. Measure and prepare them so they cook evenly.

Look for: fresh rice noodles, prawns, chicken breast: noodles show smoky edges and egg forms silky ribbons. They should be evenly sized and free of excess surface moisture.

2

Step 2 · follow the visible cue

Build the defining flavour

bok choy, eggs, chicken stock: noodles show smoky edges and egg forms silky ribbons. Combine them in the order that builds flavour without scorching.

Look for: bok choy, eggs, chicken stock: char noodles in batches, simmer a light seafood gravy, and stream egg in off the boil. Look for rounded aromas with no burnt specks or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Wat Tan Hor — char noodles in batches, simmer a light seafood gravy, and stream egg in off the boil; soy sauce, rapeseed oil. Add them while controlling heat and moisture.

Look for: noodles show smoky edges and egg forms silky ribbons; soy sauce, rapeseed oil, Wat Tan Hor. The final accents should remain visible and balanced.

4

Step 4 · follow the visible cue

Finish and verify the texture

noodles show smoky edges and egg forms silky ribbons. Rest briefly, make one final texture check, and divide Wat Tan Hor into eight portions.

Look for: Wat Tan Hor: char noodles in batches, simmer a light seafood gravy, and stream egg in off the boil; noodles show smoky edges and egg forms silky ribbons. No unwanted water or fat should pool at the edge.

Calories at the same serving size

The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions