Thursday, June 14, 2012

Hong Kong Style Pan-Fried Noodles

This is by far one of my favorite noodle dish and I like can eat it either lunch or dinner. I love the texture of the crispy noodles and it will absorb all the flavor of the sauce. What I like the most about this dish is that you can use whatever ingredients you have on hand for the sauce. There are days I make it into vegetarian version using tofu, mushrooms and veggies and other days I make it into beef version and once a while into all seafood versions. The options are endless. For today I make a mix version using meat and some shrimps.

(Serve 2)
Half packet of Hong Kong Style Noodles
4 oz flank steak, sliced thinly against the grain (can be chicken or pork too)
8 shrimps, peeled and deveined
4 button mushroom, sliced thinly
2 stalk bok choy, cleaned and cut
1 small carrot – peel and sliced thinly
2 cloves garlic, minced
5 slices fresh ginger

Marinade for the meat

1 tsp corn starch
1/2 tsp sesame oil
2 tsp soy sauce
1 tsp oyster sauce
Salt and white pepper to taste


1 tbsp of oyster sauce
2 tbsp of soy sauce
2 1/4 cups chicken stock
1 tsp of sugar
½ tsp pepper
1 tsp of Chinese cooking wine
Salt to taste
1 egg – beaten


1 tbsp of corn starch
2 tbsp of water

1. Marinate the meat and set it aside. Combined all the ingredients for the sauce and set it aside. In a small bowl, combined cornstarch and water.
2. Bring some water to boil. Blanch the noodles for 10 seconds. Remove and lay it out on paper towel to absorb any excess moisture.
3. Heat up the wok over high heat, add in about 2 tbsp of vegetable oil, turned down the heat to medium and add in the noodles. Using a spatula press the noodle against the wok to get and even browning on both sides. Remove the noodles and set it aside.
4. Add about a tablespoon of oil to wok and swirl it around. Add garlic and ginger, sauté for about a minute. Add in the beef and make sure it brown on both sides. Remove from wok and set it aside.
5. Add in the sauce mixture to the pan, bring it up to boil, add in the vegetables, carrot, mushroom and lastly the shrimps. Bring it up to boil and add the beef back into the wok.
6. Add in the cornstarch mixture and give it a quick stir. Once it comes up to a boil again add in the beaten egg. Turn off the heat and keep stirring the sauce. Check seasonings.
7. Pour the sauce on top of the fried noodles and serve immediately.


daphne said...

that is so true- it looks hearty and a lovely one pot dish!

Subhie Arun said...

wow yummy noodles with prawns!

tinyskillet said...

I love dishes like this, always good when you can use what you have or what you're in the mood for. I just got back from the Asian market...should of picked up some Hong Kong noodles. I did get some black rice macaroni, now I have to figure out what to do with it!

Shereen said...

Yum!yum!yum!Look so good.We seldom order this dish and I have never cook this dish either.Must try it one of these days:)Thanks for sharing.

WendyinKK said...

I don't mind eating this every other day too! My hubby won't mind eating this for every meal, LOL!

Alice said...

look seriously yummy!

Salt N Turmeric said...

Gert, memang kena rebus and then baru goreng ya noodle tu? I always wondered how to make those crunchy noodle. Next time iv gotta try it. I love HK style noodle!

ICook4Fun said...

Daphne, thanks.

Subhie, thanks.

Lyndsey, yes I normally just add whatever I have in my fridge. I never come across black rice macaroni at my Asian store. Are they good? I have to lookout for it the next time I am there.

Shereen, I like this dish a lot. Maybe you can order it the next time you makan kat the Chinese restaurant.

Wendy, me either :)

Alice, thanks.

Farina, kalau tak rebus kadang kadang the noodles still have raw flour taste. Kat restaurant the usually deep fried them so they taste ok.

My Little Space said...

I simple adore the smell of the noodle! It's amazing.

Fern @ To Food With Love said...

Lots of ingredients in your noodle dish! Looks yummy!