Char Yin Yong is similar to Wa Tan Hor but the gravy and the noodle are darker :) That's why you can find my Yin Yong is darker colour compare to Wa Tan Hor. But, I just like it to be that way. If you don't, just reduced your dark soy sauce as well replace the light soy sauce with salt.
- 1/2 packet of 32 oz fresh Kueh Teow/ Hor fun/ Flat noodles
- 1-2 tbsp dark soy sauce ( use 1 tbsp if you don't like darker noodles )
- 1 tbsp cooking oil
For gravy/ "kuah":-
- Some pork meat -sliced and marinate with 1 tsp cornstarch and 1 tsp light soy sauce
- 5 -10 Peeled Shrimp ( as less & as much )
- 2 small bunch of baby Bok Choy ( wash and cut into small pieces )
- 1 bulb garlic ( finely chopped)
- 1 1/2 cup water
- 1/2 cup water mixed with 1-2 tbsp cornstarch (depend how thick the gravy you like)
- 1 1/2 tbsp oyster sauce
- 1 egg ( lightly beaten )
- Light soy sauce to taste ( can be replace by salt )
- White Pepper to taste
- 2 tbsp cooking oil
- Heat the non stick wok with 1 tbsp of cooking oil.
- Stir fry the noodles with dark soy sauce until the noodles and soy sauce well mixed or the noodles became soft.
- Remove and set aside.
- For the gravy, heat the wok with 2 tbsp cooking oil.
- Stir fry the chopped garlic until golden brown.
- Add in sliced pork and fry until partially cooked.
- Pour in the water and bring it to boil.
- Add in shrimp and vegetables.
- Pour another 1/2 cup of water mixture into it and bring it to boil.
- Add in oyster sauce, soy sauce or salt and white pepper to taste.
- Turn off the heat and stir in beaten egg and stir it.
You can serve with Chili Paddy or green Chili.