429 kcal
34g protein · 24 min
Wat Tan Hor (egg-gravy flat noodle)
A leaner Cantonese wat tan hor: that signature silky gravy comes from a touch of cornstarch, not a slick of oil. Topped with tender chicken and prawns, ribboned with egg — all the comforting richness, a good deal lighter.
429 kcal34g ProteinOne pan
429 kcal↓ saves ~ 130 kcal
Restaurant wat tan hor with a heavy oily gravy≈560 kcal
MakanFit429 kcal
P 34gC 43gF 13gFib 2g
Why it fits your goal
ChineseSteaming, poaching, clear broths — a natively lean cooking system; we add the protein and portion discipline.
Key ingredients
- Chicken breast · 15.8g
- Prawns · 7.2g
- Egg · 6.9g
Prep
12
min
Cook
12
min
Serve
1
Servings
Total · 24 min
Equipment needed:🔧 tool_wok 🔧 tool_small_bowl
Share this dishServings
1
Protein· 3
- 70 g chicken breast (thinly sliced)70g
- 40 g prawns (peeled)40g
- 1 egg (beaten)55g
Carbs· 2
- 130 g flat rice noodles (kuey teow)130g
- 6 g cornstarch (1½ tsp, for the slurry)(staple)6g
Vegetables· 2
- 50 g choy sum (cut into lengths)50g
- 6 g garlic (minced)6g
Sauces· 1
- 8 g light soy sauce (1½ tsp)(staple)8g
Spices· 1
- a pinch of white pepper(staple)1g
Fats & oils· 1
- 5 g cooking oil (1 tsp)(staple)5g
Ratings & reviews
–No ratings yet — be the first
Rate this dish
Comments
No comments yet — tell us how it turned out
Cook this next?
Char Kway Teow, Lightened
FREE376 kcal26g Protein⏱ 20 minOne pan
↓ saves ~ 275 kcal · original ~ 650 kcal
Stir-Fry Broccoli Garlic Prawn
FREE226 kcal25g Protein⏱ 18 minOne pan
↓ saves ~ 75 kcal · original ~ 300 kcal
Nasi Goreng Cina
FREE409 kcal24g Protein⏱ 20 minOne pan
↓ saves ~ 150 kcal · original ~ 560 kcal