Hong Kong Fried Noodles

We learnt to cook this simple Fried Noodle dish at a Hong Kong cooking class. Once you have all the ingredients ready, it is really quick to do.

The tricky technique we learnt in cooking this dish was the wok technique of moving the wok back and forth whilst simultaneously stirring the noodles in a circular fashion. It took quite  few tries to get a hang of this which resulted in a lot of noodles being flung out of the wok and around the cooker.

This is a great basic recipe to add to your repertoire of Chinese cooking. Just by adding some different ingredients and seasoning, you can transform this dish to your own taste. It’s a great way to use up leftover bits of chicken, turkey or other meats.

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Hong Kong Fried Noodles

This dish by itself is a bit plain. I would add extra bits to it to make it a bit more substantial. It is great basic recipe to tweak to make your own. Once all the ingredients are prepped, it is really quick to cook.

Prep Time10 mins

Cook Time5 mins

Ingredients

• Dried Egg noodles
• 1 bag bean sprouts
• 1 green or red pepper
• 1 bag Chinese greens Choi Sum, Kai Lan or Chinese Leaf
• 2 spring onions
• long red chillies to garnish if preferred
• Dark soy sauce
• Sesame oil

Instructions

Preparation

• Soak the egg noodles in hot water for 3-5 minutes
• Once the noodles have separated, drain the water and allow to dry (preferably overnight for best results)
• Wash the bean sprouts and place in a prep bowl
• Wash the Chinese greens and slice into strips. Place in a prep bowl
• Finely slice the pepper and spring onions and place in a small prep bowl

Cooking

• Heat a tablespoon of vegetable oil in a wok to high heat
• Add the peppers and stir fry for 1 minute
• Add the Chinese greens and stir-fry for 1-2 minutes
• Add the bean sprouts and stir-fry for a further minute
  
• Add the noodles and stir-fry for 1-2 minutes
  
• 
• Add approx. 2 tbsp dark soy sauce. Stir-fry until noodles become a consistent dark brown colour.
  
• Add the spring onion and a dash of sesame oil
• Serve in a large bowl

This recipe is courtesy of the School of Wok.