The Wat Dan Hor is one of the most popular Chinese dishes in Malaysia. The name is actually a Chinese phrase which literally means ‘Smooth Egg Koey Teow’. Typically, Wat Dan Hor is similar to the taste of the Cantonese friend noodles which usually incorporates rice vermicelli or Bihun and Koey Teow, which is the flat, smooth rice noodles where this dish only uses the Koey Teow. The gravy used in both these dishes are the same which are the starchy, egg gravy which are cooked and then poured over the fried noodles.
Wat Dan Hor is not an easy dish to cook because one would have to ensure that the noodles maintain its smoothness while the gravy must not be overly starchy or too watery. Hence, it would take skills and experience to ensure a balance of both the main ingredients for the dish to be enjoyable. The usual ingredients used in Wat Dan Hor are vegetables, prawns, pork and fish and it can be commonly found in most fried noodle stalls around the country. Most stalls that sell the Hokkien and Cantonese fried noodles will usually cook great Wat Dan Hor and this include the one at Petaling Street and along Jalan Tun Tan Cheng Lok while the Aik Yuen Restaurant along Jalan Pahang too is a local favourite.
A variation of the Wat Dan Hor is the Ngau Youk Hor which typically uses beef instead of pork. The most popular place to go to enjoy this dish is at the Soo Kee Restaurant located in Medan Imbi. This dish is cooked where the noodles are first fried and then the beef is placed on top. The gravy is then cooked and mixed. The eggs will be put in last and then poured over the noodles with the beef which retains a medium-well done texture.
2 sheets of fresh flat rice noodle, cut 1 inch thick
2 tbsp soy sauce
4 tbsp cooking oil
5 drops sesame oil
4-5 cups chicken broth or water
1 tbsp ground pepper powder
4 large eggs, lightly beaten
1 tbsp sugar
2 tbsp minced garlic
4-5 tbsp corn flour+ dilute with 1/4 cup water
salt or soy sauce to taste
1 lb clam, clean
1 large squid, clean and cut
15 large shrimp, shelled and deviened
1/2 lbs green mustard, washed and cut
5-6 leaves napa, washed and cut 2 inch each
1 piece chicken breast, 300 gm, sliced, marinated with 2 tbsp corn flour + 1 tbsp soy sauce
Vegetable according to your like