Asian Flat Noodles with Gravy / Wat Tan Hor This flat rice noodles are stirred fried with thick soy sauce and doused in extra silky gravy that make this dish super delicious and comforting. The original recipe used eggs to turn the gravy thick, but let me assure you that this vegan version is competent too to turn the gravy into silky smooth and thick. Prep time: 10 mins Cook time: 5 mins Recipe: 200g flat rice noodles (wash & drain) 60g cabbage, roughly chopped 60 choy sum, sliced 50g carrot, thinly sliced 60g fried tofu, sliced 2 cloves garlic, minced 2 pieces of ginger 100g soft tofu, sliced 700ml water Oil for cooking Sauce ingredients: 1 tbsp vegetarian oyster sauce 1 tsp brown sugar 2 tsp soy sauce 1/2 tsp dark soy sauce Salt and pepper for taste Cornstarch slurry: 2 tbsp cornstarch mix with 2 tbsp water. (Make sure give it a stir before use) Method: 1.) Heat 1 tbsp of oil in the wok, add in the flat rice noodles and dark soy sauce. Stir fry till the rice noodles till well coated with the sauce. Continue to fry for another 1 minutes over high heat. Transfer the noodles to a serving bowl. 2.) Heat up 2 tbsp of oil in the same wok, sauté the garlic and ginger. Add in water and carrot. Cover and bring to a boil. Then add in the fried tofu, cabbage, Choy sum and the sauce ingredients. (Add water if the soup has reduced). 3.) Bring the soup to a boil and while stirring, slowly pour in the cornstarch slurry into the soup. Cook over low heat until the sauce is thickened. 4.) Pour the gravy over the stir fried flat noodles. Serve with sambal or some pickles green chillies. . . . #asianflatnoodles #wattanhor #plantbased #veganfood #malaysianfoodie #asianfood #asiankitchen #滑蛋河 #素食 #flatnoodles #veganrecipe #reels #foodstagram #homefood #healthyvegan #onthetable #heremyfood #cleaneating #bestofvegan #veganbowls #thrivemags #feedfeed #buzzfeastfood #foodpassionical #foodforfoodies #chinesefood