Wat tan hor fun bee hoon egg roasted seaweed with chili sauce

Wat tan hor fun is a typical street (hawker) Chinese food in Malaysia and Singapore. For my family, it is also a childhood comfort food that we will never get bored of eating. There are also many Malaysian chain restaurants or food stores all over the world selling this popular classic dish. Hor fun as my grandma said it’s originated from Guangzhou in Southern China region of Guangdong and its popularity flourished into Southeast Asia. Wat tan hor fun means “silky egg fried noodles”.

My mother method is that flat rice noodles (Hor fun) cooked in light and dark soy sauce then thin rice noodles (rice vermicelli) marinade then cook together with hor fun. Grandma usually use only hor fun cooked with light soy sauce and dark soy sauce. Then meat like chicken or beef or pork and/or seafood together with choy sum are cooked in a silky and thickened egg gravy. Both grandma and mom hot egg gravy including the ingredients used are cooked with noodles.

Today, I use bought chicken stock, no chicken and seafood just fish cake, fish and pork balls and bok choy and napa cabbage. My meal is broken bit egg sauce as I wanted something different from the usual hor fun as many people had made them. I have added roasted seaweeds that I bought from Costco and chili sauce as I got to have chili. Let’s cook!!!!


2 blocks vermicelli
1 packet flat white noodles (hor fun)
2 1/2 bunches bok choy, washed and cut into bite sized
6 napa cabbage leaves, cut into bite size
3 eggs
4 c chicken stock
1 packet fish cake, thinly sliced
1 packet pork balls, thinly sliced
1 packet fish ball, thinly sliced
2 Tsp garlic minced
2-4 Tbs oyster sauce
2 Tsp light soy sauce, plus extra for colouring
2 Tsp dark soy sauce, plus extra for colouring
1/4 c water, 2 Tbs dark soy, 2 Tbs soy sauce with 2 dashes of pepper to marinade vermicelli
1 Tsp salt, extra
1 Tsp white pepper, extra
1/2 Tsp sesame oil (OPT)
2 Tbs cornflour
3 Tbs water
roasted seaweeds, bought (OPT)
chili sauce(OPT)


Open the hor fun packet and empty into a microwave safe bowl and microwave for about 1 minutes then strip it into long strips. Put kettle on. Once boil, pour into hor fun strips to blanch for about 4-5 minutes to remove some oil, drain well. Next soak rice vermicelli in warm water for 30 minutes or until they turn soft. Drain vermicelli and put in a bowl. Heat up the oil in a wok over medium high heat. Add the hor fun, dark soy sauce and light soy sauce. Stir fry and toss until evenly coated with the sauces. Continue until the noodles are cooked. Set aside.

Mix the sauces and water for vermicelli marinade then pour into vermicelli, toss to mix well. Set aside. Bring stock to a boil. Add corn flour to 3 Tbs water in a bowl and mix well, making sure there are no lumps and set aside.

Heat up 2 Tbs oil in the wok and fry garlic until golden brown. Next add cabbage leaves, and bok choy; stir fry for about 5-7 minutes until vegetables are soft. Next add hor fun and vermicelli stir toss for about 6 minutes or until both turn soft and not wet. Then add fish balls, fish cakes, and pork balls stir to mix well for about 5-8 minutes.

Now add oyster sauce, light soy sauce, dark soy sauce mix well for about 4 minutes until cooked. Pour heated chicken stock in and stir well. Pour the corn flour mixture into wok and simmer until the gravy thickens.

Finally, crack eggs in and stir briskly to break the eggs and mix well into gravy mixture for about 30 seconds, then remove from heat. Spoon into bowls and garnish with seaweeds and chili sauce. Serve immediately with a beer or white wine. Enjoy!!!!

Note: I forgot to beat lightly the eggs. Must remembered grandma said to add in beaten eggs last and turn off the heat once three-quarters cooked, to avoid overcooking the silky egg strands. You can add beef, carrots, prawns, and pork. If you are using prawns cook prawns about 70-75% doneness during the precooking stage, so that they will be just done at the end of the cooking process. You can add 2 c extra stocks if you want more silky eggy sauce.