Fried Hong Kong Noodles To Satiate The Cantonese Palette

Fried Hong Kong Noodles 2

Fried Hong Kong Noodles 3

Noodles are a much-loved staple in the everyday life of a Hong Konger – regardless of whether they are soup-based, stir-fried, braised or deep-fried. When it comes to dried egg noodles, one of the best ways to cook them is to stir-fry the blanched noodles with vegetables and really, really good quality dark soy sauce, this being the most important factor that determines the tastefulness of the noodle dish.


  • Dried egg noodles: 5 slices (375g)
  • Oil: 5 tbsp
  • Green chilli padi: 5, sliced finely
  • Bean sprouts: 300g
  • Light soy sauce: 5 tbsp
  • Dark soya sauce: 3 tbsp
  • Oyster sauce: 2 tbsp
  • Sugar: 1 tsp
  • White pepper: to taste
  • Chinese chives: 1 stalk, sliced into finger lengths
  • Sesame seeds (optional): 2 tbsp


  1. Blanch noodles quickly in boiling water to soften. Drain and set aside.
  2. Heat oil in wok. Stir-fry chilli till fragrant.
  3. Add bean sprouts and leave to cook for 1 min. Mix in noodles.
  4. Add in the rest of the sauces, sugar and pepper. Stir to mix evenly.
  5. Add in chives and stir quickly to mix.
  6. Sprinkle with sesame seeds to garnish. Serve warm with red chilli paste.

Fried Hong Kong Noodles


  • Since the egg noodle is already fragrant on its own, it is therefore not necessary to add other condiments like sesame oil to further enhance its flavour.

5 – 6 persons

Fiery rating:

Share This!
    This entry was posted in Chinese, Noodles and tagged , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *