Seafood & beef Ho Fun with egg sauce

I have been trying to cook this noodle dish - sold at most Malaysian or Singaporean restaurants - to enjoy it at home, too. As with most noodle dishes, it's time consuming to prepare ingredients, but cooking it is fast. After you've cooked it you can give yourself a pat in the back for the good effort.


Ingredients:

(1 kg) flat rice noodles, fresh (not dried)
(500gm) beef skirt, cut thinly at the diagonal, 2 inches wide
(400gm) prawns, shelled and deveined
(400gm) choy sam (petchay), cut 3 inches long
(3) garlic cloves, chopped
(1) egg, beaten
(1.5 L) chicken stock
(500ml) water
(1-2 T) fish sauce
(1/8 tsp) white pepper
(1 T) light soy sauce
(2 tsp) dark soy sauce
corn starch
canola oil

Procedure:

a) Toppings: Marinade the beef with 1T of light soy sauce for 10 minutes. Stir-fry the beef until cooked and set aside. Stir-fry the prawns and set aside. Stir-fry the choy sam until they just turned bright green and set aside.

b) Egg gravy: Place 1/2 the prawn shells and heads in a pot with 500ml of water and let it boil. Strain the prawn stock and add this to the chicken stock. Saute the garlic and toss this in the combined stock. Season with white pepper and fish sauce to taste. Thicken the stock with about 10 tsp of cornstarch dissolved in 1 cup water. When the stock has thickened to desired consistency, slowly add the beaten egg and gently stir the stock to let the eggs form thin strands. Do not stir for too long as this would destroy the thin egg strands.

c) Noodles: If the packet of noodles was refrigerated and it hardened, remove it from plastic and microwave on high (700kW) for 3-5 minutes until noodles are just soft to separate into individual noodle strands. Heat the wok and place about 1T of vegetable oil when it's hot. Fry half of the packet of noodles at a time to make it easier to handle. To this add approx. 1 tsp of dark soy sauce. Quickly toss noodles over to prevent it from sticking the wok. Briefly cook noodles until they look softer and heated through. Plate the noodles, arrange over them the cooked toppings and finally pour the hot egg gravy on them. Serve with cut fresh chillies in soy sauce as its dipping sauce.

Variation: You can add sliced fishballs, squid, fish cake and chicken as toppings.

Source: jen at work original