Seafood, Pork and “Live Egg” Hor Fun/ Rice Noodles 活蛋海鮮猪肉沙河粉

Gosh, long day and long night cooking this rice noodles dish. Nevertheless, it was a good work out whipping up calamari, shrimp, pork, yu choy sum, and rice noodles galore! The noodles turned out a little bland but great with my pickled green chillies dunked in kikkoman whole bean light soy sauce. Bon appetite!

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2 thoughts on “Seafood, Pork and “Live Egg” Hor Fun/ Rice Noodles 活蛋海鮮猪肉沙河粉

    • It is my translation for the Cantonese words “wat dan”, a way of cooking eggs in noodles by stirring in the eggs into the gravy when the noodles are just about done. The eggs are called “live” in the sense that they are just barely cooked and not overdone.

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