Malaysian Yin Yong (Noodles with Egg Gravy)

Yin Yong is a commonly found Malaysian Cantonese dish made from deep fried rice vermicelli (mai fun, 米粉) and flat rice noodles (hor fun, 河粉), cooked with slices of pork, fish, squid, prawns, cabbage, and choy sum in an egg sauce. It is very similar to Wat Tan Hor (flat rice noodles in egg gravy), with the main difference being the inclusion of a crispy texture from the deep fried rice vermicelli.

Wat Tan Hor, also known as Wok-fried Hor Fun with Egg Gravy, finds its origins in Cantonese cuisine. The name “Wat Tan” translates to “smooth egg” in Cantonese, while “Hor” refers to the flat rice noodles used in the dish. These silky noodles are stir-fried with an array of ingredients, typically including succulent shrimp, tender slices of chicken or pork, crisp vegetables, and earthy mushrooms. The star of the show is the luscious egg gravy that coats the noodles, infusing them with its rich and savoury flavors.

The hallmark of Wat Tan Hor lies in its sumptuous egg gravy. To create this creamy and velvety sauce, eggs are lightly beaten and added to a savoury broth, usually made from chicken or seafood stock. The mixture is then poured over the stir-fried noodles and ingredients, enveloping them in a luxurious blanket of flavour. The interplay of textures and the harmonious marriage of the silky noodles and the silky-smooth egg gravy are what make Wat Tan Hor an irresistible delight.

While Wat Tan Hor has gained popularity throughout Malaysia, there are regional variations that add diversity to this already beloved dish. For example, in Penang, known for its vibrant street food scene, Wat Tan Hor may be accompanied by a generous serving of fresh, plump oysters, further enhancing the seafood flavours. In other regions, variations may include the addition of sliced fish cakes, crispy pork lard, or even a touch of spicy sambal for an extra kick.

Both Wat Tan Hor and Yin Yong are best served steaming hot, especially when the gravy is freshly poured over the deep fried rice vermicelli, because you’ll get an exciting medley of textures and flavours with every bite! So, let’s get to it!

Watch How To Make It

Print Recipe

Malaysian Yin Yong (Crispy and Flat Rice Noodles with Egg Gravy)

Yin Yong is a deliciously crispy and savoury noodle dish soaked in egg gravy together with any proteins and vegetables you like, and is also super easy to cook!

Course: Main Course

Cuisine: Asian, Chinese, Malaysian

Keyword: crispy, dinner, easy recipe, lunch, quick

Servings: 3

Ingredients

Noodles

• 100 g rice vermicelli
• 420 g flat rice noodles
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce

Gravy

• 3 cloves garlic minced
• 100 g chicken sliced (replaceable)
• 100 g prawn (replaceable)
• 100 g fish cake (replaceable)
• 1 bok choy (replaceable)
• 2 tbsp soy sauce
• 1 cup water
• 1 tsp chicken buillon
• 1 egg lightly beaten
• salt to taste
• pepper to taste

Cornstarch Slurry

• 1 tbsp cornstarch
• 2 tbsp water

Instructions

• Deep fry the rice vermicelli until it expands and turns crispy. Set it aside.
• Stir fry the flat noodles until it softens. Add dark soy sauce and light soy sauce, then mix well and set it aside.
• You can use any proteins or vegetables that you like. For this recipe, I'm using minced garlic, chicken, prawns and fish cake, cooked over medium-high heat. Stir fry for a few minutes until they are heated through and add in light soy sauce and water.
• Add in the bok choy / vegetable, pepper, salt and chicken bullion. Mix them well. Then add in the water and cornstarch slurry to thicken the gravy. You can adjust the volume and consistency of the gravy to your liking, by adding more water and cornstarch slurry in the same ratio.
• Once the gravy thickens and comes to a boil, turn off the heat and add in a beaten egg. Stir well to combine it with the gravy.
• Plate the deep fried rice vermicelli and flat noodles first, before drizzling the gravy over it and serve immediately!