THERMOMIX ® RECIPE

1 Wat Tan Hor (Rice Noodles in Egg Gravy)

Recipe's preparation

Prepare Noodle

Slice 3cm wide strips the rice noodle brick and separate with warm water, draining water well. Mix in 20g light soy, 10g dark soy and toss noodle till well coated. Add garlic & 20g oil to bowl.
Follow Broccoli Saute TM6 method but with the ingredients used here. recipe https://cookidoo.com.au/recipes/recipe/en-AU/r549325

Set sauteed noodle in Oval Thermoserver. Keep warm.

Egg Gravy

Chop 3 cloves garlic 3 Seconds, Speed 7.
Add 10g oil, 300g meat, Saute 3 min, 120degrees, speed Reverse, soft/spoon speed.
Add 500g water, 1 tsp chicken stock powder, 5 g dark soy, 20g fish sauce, 20g oyster sayce, 10g shaoxing wine, dash of white pepper optional. Use spatula to scrape the base of the bowl to deglaze the burnt bottom from noodle stirfry. Boil 5min, 120 degrees, Rev Soft/Spoon speed.
Scrape bottom of the bowl again with spatula and add Bok Choy, prawns, cook 4 min 120 Rev Soft/Spoon speed.
While it is counting down, stir in corn starch mixture from the opening of the measuring cup. Then close the lid with measuring up and pour beaten egg on the lid to drizzle into the bowl in the last 15 seconds. When finished, pop the measuring cup off to let the rest of egg mixture drip and close the lid again to let the gravy cook for 2 minutes.

Pour on top of noodles and garnish with washed sprouts, fried onions and garnished with coriander and cut chillies.

Eat alongside pickled green chillies or sambal belachan or sliced red chillies.