Hong Kong Noodles Recipe
Make Hong Kong Noodles Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Noodles & Sauce
Protein & Vegetables
Aromatics & Seasoning
Method
Noodles & Sauce
- 1
Prepare noodles
If using dried egg noodles, cook in a large pot of boiling salted water according to package instructions until just tender (al dente), 3–5 minutes. If using fresh noodles, blanch briefly 30–60 seconds. Drain and rinse under cold water to stop cooking. Toss with 1 tsp sesame oil to prevent sticking and set aside.
- 2
Make sauce
In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, sugar, and chicken stock (or water) until sugar dissolves. Set aside.
Protein & Vegetables
- 3
Prep proteins
If using chicken: slice thinly across the grain into bite-sized strips. Toss with Shaoxing wine, cornstarch, and a pinch (about 1/8 tsp) of salt and white pepper. If using shrimp, pat dry and season lightly with white pepper and salt.
- 4
Cook proteins
Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon oil and swirl. Add chicken (in a single layer, do not overcrowd) and spread so it sears; stir-fry until just cooked through and lightly browned, about 2–3 minutes. Remove to a plate. If using shrimp, cook 1–2 minutes per side until opaque and just done, then remove.
- 5
Stir-fry vegetables
Return wok to high heat and add remaining 1 tablespoon oil. Add minced garlic, julienned ginger, and the white parts of the scallions. Stir-fry 20–30 seconds until fragrant. Add sliced onion and Chinese broccoli (or bok choy); stir-fry 1–2 minutes until greens are bright and beginning to soften. Add bean sprouts and cook 30–45 seconds—vegetables should be crisp-tender.
Finish & Serve
- 6
Combine noodles, sauce, and proteins
Return the cooked protein to the wok with the vegetables. Add the drained noodles, pour the prepared sauce over everything, and toss vigorously with tongs or two spatulas to coat and heat through, 1–2 minutes. If the mixture looks dry, add up to 2 tablespoons (30 ml) additional stock or water to loosen the sauce.
- 7
Season and garnish
Taste and adjust seasoning with salt or extra soy if needed. Stir in remaining sesame oil and sprinkle with the green parts of the scallions. If you like heat, drizzle chili oil or sprinkle chili flakes to taste. Serve immediately while hot.
