Hong Kong Style Pan-Fried Noodles
You are probably used to the typical stir-fried noodle recipes. Why not pan-fry it like this Hong Kong style noodle recipe, which gives you a crispy outer layer and a chewy center at the same time? This recipe can be easily made vegan or vegetarian by choosing your preferred protein, vegetables, and seasonings.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Noodles (About 350g)
- 2 tablespoons of cooking oil - one for pan-frying the noodles and another for pan-frying the aromatics. I recommend using peanut oil.
- 5 g of ginger slices
- 5 g of chopped green onion (utilizing the red part for the stir-fry and saving the green part for the final step of the recipe.)
- 5 g of chopped garlic
- 4 pieces of abalone
- 5 g of sliced mushrooms
- Sauce:
- Half a bowl of water
- 2 tsp of light soy sauce
- 2 tsp of oyster sauce
- 1/2 tsp of white granulated sugar
- 2 g of white pepper
- Cornstarch slurry (1 tbsp of cornstarch with 2 tbsp of water)
- 10 g of chopped yellow chives
Instructions
- 1
Prepare a pot with water and bring to a boil. Once it boils, turn off the heat.
- 2
Soak the noodles in boiled water for about 2 minutes. Separate the noodles gently as they soak using chopsticks. Do not oversoak the noodles, otherwise, it will become mushy.
- 3
Drain excess water and let the noodles cool down for pan-frying.
- 4
Pour in a tablespoon of cooking oil, swirl it around the pan, and allow it to heat up. Lay the noodles evenly flat on a pan and pan-fry on medium heat for 6 to 7 minutes or until crispy. Do not keep lifting or checking the bottom to allow the noodles to crisp up and turn slightly brown.
- 5
When the bottom is crisp, flip the noodles to the other side to cook for another 6 to 7 minutes. Transfer the pan-fried noodles to your chosen serving plate.
- 6
Add a tablespoon of cooking oil to the pan and sauté the chopped ginger, along with the white part of the green onions and garlic.
- 7
Then, add abalone and sliced mushrooms.
- 8
Make the sauce with half a bowl of water mixed with light soy sauce, oyster sauce, sugar, and white pepper. Add the sauce to the pan and cook on medium heat for 2 minutes.
- 9
Give the cornstarch slurry another mix and add it to the pan. Cook until the sauce thickens.
- 10
Toss in chopped yellow chives, and the red part of the green onion, and transfer the sauce to the pan-fried noodles. Serve and enjoy while hot and fresh!