Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
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
First mix the slurry: stir the cornstarch into about 3 tbsp water and set aside. Spread the noodles in the wok with a little of the 1 tsp oil, sear over high heat until the edges char slightly, drizzle a few drops of light soy for colour, then lift into a bowl.
Why? Searing the noodles dry first for that charred wok-hei is the dish's signature base flavour; mixing the slurry ahead means the gravy won't clump when you're rushing to thicken it later.Tip: Don't stir the noodles too often — let them rest against the hot surface for a few seconds to pick up char.
Next up:Add the rest of the oil to the same wok, sauté the garlic, then stir-fry the chicken slices and prawns until almost cooked; pour in about 300 ml water and the remaining light soy and bring to a boil.
Add the rest of the oil to the same wok, sauté the garlic, then stir-fry the chicken slices and prawns until almost cooked; pour in about 300 ml water and the remaining light soy and bring to a boil.
Why? Searing the chicken and prawns before adding water melts their savour into the base so the gravy tastes of the seafood, not just starch. Slicing the breast thin and cooking it only to almost-done lets the hot gravy finish it gently and keep it tender.Next up:Once boiling, add the choy sum and cook 1 min, then pour the slurry in slowly around the edge while stirring; as the gravy thickens, turn the heat to low.
- 1 min · hands-free
Once boiling, add the choy sum and cook 1 min, then pour the slurry in slowly around the edge while stirring; as the gravy thickens, turn the heat to low.
Why? That signature silky mouthfeel comes from the cornstarch slurry — it lets the gravy cling to every noodle through texture, not a film of oil. Restaurants often add extra oil for body and shine, but the starch alone does the job for far fewer calories.Watch out: Add the slurry gradually while stirring — dumping it in at once forms lumps; add it in two goes and stop as soon as it thickens.01:00Next up:Turn off the heat, then drizzle the beaten egg in a slow circle over the surface, let it sit 5 sec and give it just one or two gentle pushes to form silky ribbons; dust with white pepper and ladle over the noodles while hot.
Turn off the heat, then drizzle the beaten egg in a slow circle over the surface, let it sit 5 sec and give it just one or two gentle pushes to form silky ribbons; dust with white pepper and ladle over the noodles while hot.
Why? The 'wat tan' (silky egg) is literally what names this dish — dropping the egg into off-the-heat residual warmth sets it into soft ribbons; adding it while the gravy is still boiling hard shreds it into bits and clouds the sauce.Tip: If you like a sharp kick, serve a tiny dish of sliced bird's-eye chili in light soy — a spoonful lifts the whole bowl.