Wat Tan Hor Yaki Udon

This is what you get from a fusion between Malaysian wat tan hor with Japanese yaki udon.

Tempting, eh?

Literally, wat tan hor means "smooth egg flat rice noodle" (koey teow) in Cantonese. Koey teow are not sold in Japan, so I substituted it with the thick Japanese noodle called udon instead. Previously, I only used the normal yee mee which I brought over from Malaysia. However, I thought of trying to use udon and see how would it turn out and I can say that it was not bad. Here is the recipe for anyone who feel like trying it.

Noodle

• 400gm udon
• 3 cloves garlic
• 1 tablespoon sesame oil
  
• 1 teaspoon dark soy sauce
• 3/4 tablespoon light soy sauce (醤油)

1. Heat oil in wok and saute minced garlic.
   
2. Toss in the udon and stir for a while.
3. When it is a little warm and slightly sticky, add in dark soy sauce and light soy sauce.
4. Add a pinch of salt for taste and stir a little while more.
5. Put cooked noodles on a plate and leave aside.
   

Gravy

• 150 gm chicken fillet
• 4 cloves garlic
• 1 egg
• 1 tablespoon corn flour
• 3/4 tablespoon dark soy sauce
• 1 tablespoon light soy sauce
  
• 2 sticks of chikuwa (to replace fishcake)
• 4 stalks of mustard greens (sawi)
• 4 cups water
  
• Pepper
• Salt
• Sugar
• Oil

1. Heat oil in wok and saute minced garlic until fragant.
   
2. Add in the chicken and continue stirring the chicken until it turns white.
3. Add in water and let it boil a while.
   
4. Put in dark soy sauce and light soy sauce and continue stirring.
5. After a while, put in chikuwa, add salt and sugar according to own preference.
6. While stirring the boiling gravy, add in corn flour to thicken the gravy and bring it to boil again.
7. Toss in the mustard greens and do a quick stir.
8. Turn of the heat and pour in the lightly beaten egg and continue stirring it for a while.
9. Ladle the gravy over the previously cooked noodles. Serve hot.
   

Thank you for reading.