Hong Kong Noodles – Super Easy and Authentic 

In Hong Kong and other regions of China, pan-fried noodles known as “Hong Kong noodles” are very popular. It was first introduced to Hong Kong in the 1950s with the influx of Shanghainese immigrants from the region around Shanghai. 

Ketchup, soy sauce, sweet soy sauce, vinegar, sesame oil, and finely chopped spring onions are typical accompaniments to the dish.

The term “Hong Kong Noodles” relates to the dish’s birthplace (Kowloon, Hong Kong), as well as to its resemblance to stir-fried noodles prepared in the Chinese manner and flavored with dark soy sauce.

Hong Kong noodles is a popular dish for lunch and dinner. Since the first time I tried the dish, it has become one of my all-time favorite recipes and is my go-to food over the weekends. 

Hong Kong Noodles go great with dumplings and wontons. If you are preparing for an evening dinner, you can even compliment it with Phoenix rolls.

Hong Kong Noodles Recipe Key Ingredients

• 1 piece White part of green onion
• 1 oz Carrot
• 3oz White Mushroom
• 2 slices Ginger
• 6oz Shrimp
• 8oz Bok Choy
• 4oz Chicken                                                       
• 12oz Noodles (pan-friend Hong Kong style)

Chicken Marinade

For the marinade, you need:

• 1 tsp Cornstarch
• Salt (per taste)
• 1 tbsp Water

Sauce

• 1 tsp Chicken bouillon
• 0.75 tsp Sugar
• 1.5 tsp Cornstarch (mixed in water)
• 1 tsp Sesame oil
• 1 tbsp Water
• 1 tbsp Oyster Sauce
• 12oz Water

Instructions

1. Put a wok on high heat and add your steamer rack. Start boiling water and add just enough water so that the top of the rack is not submerged.
2. Lay the noodles out on top of the rack after removing the rack and separating them.
3. After the water has boiled, place the steamer rack and noodles back into the skillet and cover. Keep the stove’s heat on high.
4. After the ten minutes are over, rapidly submerge the noodles for 15–30 seconds.
5. Using chopsticks, fluff and separate the noodles for 1-2 minutes after draining them through a sieve.
6. Wait for 3 to 5 minutes for it to cool.
7. veggie and chicken preparations
8. Bok choy should be sliced into half for smaller pieces and quarters for larger pieces. The stem doesn’t need to be removed.
9. Remove the stem from the white mushroom and slice it in half.
10. Slices of carrot should be roughly 2mm thick.
11. Ginger: slice into triangle-shaped pieces about 2 mm thick.
12. Cut only the whites of green onion into pieces that are approximately an inch long.
13. We’ll chop the chicken into slices against the grain. Use cornstarch, water, and salt to marinate it. For about 30 seconds, stir the chicken with the cornstarch slurry to coat it completely.
14. Next, we’ll heat the pan for two to three minutes on high. We’ll then add corn oil. Rotate it in the pan. Noodles should be added and cooked for around 7 to 10 minutes on each side, occasionally turning the noodles.
15. The chicken has now been added; simmer for about a minute before adding the remaining ingredients. Place the chicken in a corner.
16. Boiling water and the bok choy, mushrooms, and carrots should be added to the pan.
17. For about 4 minutes, sauté the vegetables with the lid on the pan.
18. The chicken and aromatics will be reintroduced to the pan. For a while, combine everything.
19. After that, we’ll season the pan with salt, sugar, chicken bouillon, and oyster sauce. In a separate bowl, we’ll combine cornstarch and water to create an even slurry, which we’ll then add to the pan.
20. Add sesame oil last.
21. Add the noodles to the meats, vegetables, and gravy.

Alternatives for Vegetarians 

If you are a vegetarian and want the noodles to be gluten-free, instead of oyster sauce, you can use a vegetarian oyster sauce like Wok Mei. 

Another option is to use gluten-free hoisin sauce. It’s not the same as the oyster sauce, but it’s pretty close.

Hong Kong Noodles Recipe

Hong Kong noodles is a popular dish for lunch and dinner. You can try this recipe and have a scrumptious dinner ready in no time.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Hong Kong

Servings 5

Ingredients

  

• 1 piece White part of green onion
• 1 oz Carrot
• 3 oz White Mushroom
• 2 slices Ginger
• 6 oz Shrimp
• 8 oz Bok Choy
• 4 oz Chicken
• 12 oz Noodles pan-friend Hong Kong style

Chicken Marinade

• 1 tsp Cornstarch
• Salt per taste
• 1 tbsp Water

Sauce

• 1 tsp Chicken bouillon
• 0.75 tsp Sugar
• 1.5 tsp Cornstarch mixed in water
• 1 tsp Sesame oil
• 1 tbsp Water
• 1 tbsp Oyster Sauce
• 12 oz Water

Instructions

 

• Put a wok on high heat and add your steamer rack. Start boiling water and add just enough water so that the top of the rack is not submerged.
• Lay the noodles out on top of the rack after removing the rack and separating them.
• After the water has boiled, place the steamer rack and noodles back into the skillet and cover. Keep the stove’s heat on high.
• After the ten minutes are over, rapidly submerge the noodles for 15–30 seconds.
• Using chopsticks, fluff and separate the noodles for 1-2 minutes after draining them through a sieve.
• Wait for 3 to 5 minutes for it to cool.
• veggie and chicken preparations
• Bok choy should be sliced into half for smaller pieces and quarters for larger pieces. The stem doesn’t need to be removed.
• Remove the stem from the white mushroom and slice it in half.
• Slices of carrot should be roughly 2mm thick.
• Ginger: slice into triangle-shaped pieces about 2 mm thick.
• Cut only the whites of green onion into pieces that are approximately an inch long.
• We’ll chop the chicken into slices against the grain. Use cornstarch, water, and salt to marinate it. For about 30 seconds, stir the chicken with the cornstarch slurry to coat it completely.
• Next, we’ll heat the pan for two to three minutes on high. We’ll then add corn oil. Rotate it in the pan. Noodles should be added and cooked for around 7 to 10 minutes on each side, occasionally turning the noodles.
• The chicken has now been added; simmer for about a minute before adding the remaining ingredients. Place the chicken in a corner.
• Boiling water and the bok choy, mushrooms, and carrots should be added to the pan.
• For about 4 minutes, sauté the vegetables with the lid on the pan.
• The chicken and aromatics will be reintroduced to the pan. For a while, combine everything.
• After that, we’ll season the pan with salt, sugar, chicken bouillon, and oyster sauce. In a separate bowl, we’ll combine cornstarch and water to create an even slurry, which we’ll then add to the pan.
• Add sesame oil last.
• Add the noodles to the meats, vegetables, and gravy.

Notes

• Steam for an additional two to three minutes if you’re using a steamer rack without holes (steaming on a plate where the steam can’t readily reach the bottom).
• You can omit the steaming stage if you’re using fresh, prepared noodles. Instead, immerse the noodles for two minutes in hot water prior to straining.

Keyword chinese noodles, fried noodles, hong kong noodles, shrimp noodles

Nutrition Facts of Hong Kong Noodles

Serving (100g). 1