I have a small bowl leftovers udon wat tan (silky egg sauce), stir fry pork with ginger and soy sauce. Also found a small plate of fried rice with prawns and vegetables. Then I added in grilled capsicums and mushrooms with cauliflowers salad in Turkish dressing to make up for my missed lunch. I don’t want to waste food. Why not have 4 different food in one blue bowl.
What is wat tan? Well, It’s silky soft sauce that is great on with everything from the smoke-filled pan of seafood or meat and vegetables with fried flat white noodles. It is enticing to most Asian table. Cabbage and choy sum are often added in. Also, most Asian would serve it with pickled green chilies dipped in soy sauce. The secret ingredient is corn flour and beaten egg to thicken the gravy and make it smooth and silky. When add the egg you need to swirl it to have broken string egg.
Here I have udon leftover not the fried flat white noodles. The grilled capsicums and mushrooms with cauliflowers salad in Turkish dressing recipe along with udon wat tan recipe are attached below for you.
It sure looks like a big bowl. But it’s not when you are hungry. Thus, the 3 different types of meal do give my mouth a flavourful mixture that I would say enticing, satisfying, comforting luxurious delicious meal. Let’s cook!!!
Fried rice with prawns and vegetables
1/3 cup vegetable oil
4 free-range eggs, lightly beaten
1 small onion, finely sliced
1 Tbs finely diced ginger
1 Tbs minced garlic
2 Tsp salt
2 small carrot, julienned
4 cups steamed jasmine rice
12 green beans, cut into bite size
3-4 Tbs light soy sauce, extra
2 Tsp oyster sauce
1 Tsp sesame oil
Stir fry pork with ginger and soy sauce Ingredients
500 g diced pork tenderloin
4 Tbs soy sauce
1-1/2 Tsp freshly ginger, sliced
1 Tbs garlic minced
1 Tbs corn flour plus 11/2 Tbs water
2 Tbs oil
Stir fry pork: In a bowl mix cornflour and water, stir make sure no lump until smooth. Heat oil in a wok on medium heat, add pork and fry until brown slightly. Add ginger, garlic and seasoning. Continue to fry for about 3-4 minutes. Now add the corn flour, stir to mix well, let simmer for about another 5 minutes until sauce has thickened. Check for seasoning. Remove and keep warm on plate.
Fried rice: Heat half the oil in a wok until the surface seems to shimmer slightly. Pour the beaten eggs into the wok and swirl them around to form a thin omelette. Cook for 1 to 2 minutes or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on kitchen paper. Set aside.
Heat remaining oil in hot wok and stir-fry onion, ginger, garlic and salt for 1 minute. Add carrot, rice, green beans, 1 tbs soy sauce and reserved omelette and stir-fry for about 1 1/2 minutes. Use a spatula to break the egg up into smaller pieces while cooking.
Add in remaining soy sauce and oyster sauce and stir until combined and stir-fry for 30 seconds or until well combined and rice is heated through. Remove from heat and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
Spoon rice to bowl one side, warm up leftover udon wat tan and place next to it and followed by grilled capsicums and mushrooms with cauliflowers salad in Turkish dressing on the side along with the stir fry pork with ginger and soy sauce next to fried rice in the blue bowl.
Note: Udon noodles can be cook in advance 1 day, just don’t put noodles with the (silky egg sauce). The flavour will develop more the next day. You can omit the udon if you aren’t keen to add in. I added in as I don’t want to waste it. The salad you can make them 1 day in advance too. You can omit if you don’t want it.
The grilled capsicums and mushrooms with cauliflowers salad in Turkish dressing: https://helenscchin.com/2020/08/06/grilled-capsicums-and-mushrooms-with-cauliflowers-salad-in-turkish-dressing/
The udon wat tan (silky egg sauce): https://helenscchin.com/2020/08/09/udon-wat-tan-silky-egg-sauce/