Silky Egg Gravy Rice Paper Noodles (Wat Dan Hor Fun)
Have you tried silky egg gravy noodles before (aka Wat Dan Hor Fun). This classic Chinese dish is savory, umami, and full of flavor! It’s as if egg drop soup and noodles had a baby . These typically use wide rice noodles but I decided to use rice paper noodles to keep it gluten-free, chewy and delicious. These are pretty simple to make, check it out for yourself!
Ingredients
Seasoning
Noodles and Gravy
Directions
- 1
Mix together ingredients for the seasoning. Set aside.
- 2
Rehydrate rice paper then cut into thicken noodles size (about 1-inch thick). Transfer to a large shallow plate and add 1 Tbsp of dark soy sauce.
- 3
To make gravy, heat large pan or wok with about 1 Tbsp of oil. Add garlic and ginger and saute for about 30 seconds. Add chicken broth and seasoning and bring to boil. Add bok choy, bring back to boil, then lower heat to simmer for about 2 mins until cooked through. Add shrimp and cook for 1-2 mins until cooked through. Mix cornstarch with water then add to broth and stir until gravy is thickened.
- 4
Slowly add in beaten egg while stirring for 30 seconds. Then turn off the heat so eggs don’t overcook. Adjust with salt to taste. Pour gravy over the noodles and garnish with scallions
