This is one of my favorite ways of preparing my flat noodle as I really like my noodle laden with starchy eggy gravy. I remember my dad used to bring us to this Tai Wah restaurant in Kajang and I think they served the best Wat Tan Hor or Ying Yong in the world. It was just too bad this restaurant closed down many years ago.
1 small packet of fresh flat noodles (kueh tiow/hor fun)
1 piece of chicken breast - slice thinly and marinate with some cornstarch and soy sauce
10 medium size shrimp
1 bunch of greens - any kind (I used mustard green/sawi)
2 cloves of garlic
3 cups of chicken stock or water
2 tbsp of oyster sauce
2 tbsp of soy sauce
1 egg - lightly beaten
Salt & pepper to taste
corn starch solution - for thickening the gravy
1) Put about a tbsp of oil in a non stick pan and stir fry the flat noodles with soy sauce until its warm and slightly brown. Remove and set aside.
2) Put some oil to the frying pan and add in the garlic and stir-fry until lightly brown. Add in the marinate chicken. Stir fry of a minute and add in the water or chicken stock. Add in oyster sauce, soy sauce. Bring it to boil.
3) Add in greens and shrimps. Continue to cook for 2 minutes and check seasoning. Add in cornstarch solution to the thickness you want. Bring it to boil.
4) Turn off the heat and stir in beaten egg. Gently stir to cook the egg.
5) Dish the gravy over the fried noodle and serve warm with pickle green chillies.
Note : The flat noodles will become really hard once you put in the fridge or freezer. To soften it up again just cut it and cover it with microwave safe bowl and microwave for 2 minutes and will be soft again.