|Wat Tan Hor|
16 ounces flat rice noodle ( hor fun)
2 stalks of yu choy, wash and cut into pieces
2 eggs, crack in a bowl mixed with 2 tablespoons of water and stir
8 headless shrimps
4 fish balls, cut into two pieces
2 cans chicken broth
4 teaspoon corn starch, mixed with 6 tablespoons of water, set aside
1 teaspoon salt
1 teaspoon sugar
2 teaspoon soy sauce
2 teaspoon vegetable oil
* 4 ounces pork belly, thinly slice
* 1/2 teaspoon salt
* 1/2 teaspoon sugar
* pinch of corn starch
* dash of pepper powder
( marinate pork belly with all * ingredients for 15 minutes or more)
Fry rice flat noodle in hot oil with soy sauce til noodle becomes brown in color. Remove and place in
Open cans and boil chicken broth, when it's rolling boil, add marinated pork belly, shrimps, yu choy
fish balls, salt and sugar.
Add in flat rice noodle, stir in the corn starch mixture, mix and combine everything to make a slurry.
Pour in the eggs and stir several times and turn off the stove.
Serve immediately with green chili pickle or chili sauce.