Simply put, Wah Tan Hor is Chinese wok fried noodles topped in a silky egg laced sauce cooked with meat and condiments. I made barbecued chicken (chicken char siew) this afternoon as meat. I first learnt to make Wahtanhor from watching the old lady at my high school canteen who used to dish plates of noodles out by the trays! She had a very large wok and I enjoyed watching her flip and stir as the dangerous flames rose up the sides from the enormous stove top!
Seafood is usually used in the egg sauce, however; seafood isn't usually included on our grocery lists (too expensive and hard to keep fresh) so *shrug* ; Chicken 'charsiew' is good too!
I opened the pack of rice noodles i had set aside for the dinner and was shocked to find moss looking green spots covering the middle strands! Mortified and half way thru my cooking, I decided to just use beehoon (rice vermicilli) I had left in my pantry. Tasted just as yummy!