Stir fry seafood horfun (flat rice noodle) 海鲜河粉 is a mouth watering dish, flooded with smooth egg gravy.
The rice noodle is firstly given a quick toss in wok with premium light soy sauce, pungent minced garlic and fresh spring onion. Some recipe would call for chinese chives “koo chye” too. I prefer leaving that with another dish though, “char koay teow”.
The rest ingredients brought to boil, so then comes the important stage, adding and mixing in the eggs into the hot gravy.
The egg should turn out to be as smooth as half boiled egg. The trick is to turn off heat before mixing in. This ensure the egg isn’t cooked and became omelette like texture, which is what we need to avoid. Stirring the hot gravy gently with a spatula as you pour in the eggs and you shall see beautiful streaky long eggs. Becareful not to vigorously stir or else the eggs would mix in too well that it disappear into the gravy! 🙂 Enjoy cooking.