HK CRISPY NOODLES RECIPES

Name: Hong Kong Style Noodles (????)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 12 oz Hong Kong style pan fried noodles; 4 oz chicken; 6 oz shrimp; 8 oz bok choy; 3 oz white mushroom; 1 oz carrot; 2 slices ginger; 1 piece green onion; 0.25 tsp salt; 1 tsp cornstarch; 1 tsp water; 0.5 tsp salt; 0.75 tsp sugar; 1 tsp chicken bouillon; 1.5 tbsp cornstarch; 1 tbsp water; 12 oz water; 1 tsp sesame oil; 1 tbsp oyster sauce

HONG KONG STYLE NOODLES (????) | MADE WITH LAU

Hong Kong Style Noodles (????) | Made With Lau image

Learn how to make a healthier (equally delicious) version of this Cantonese classic right at home!

Provided by Made With Lau

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 19

Ingredients

12 oz Hong Kong style pan fried noodles
4 oz chicken
6 oz shrimp
8 oz bok choy
3 oz white mushroom
1 oz carrot
2 slices ginger
1 piece green onion
0.25 tsp salt
1 tsp cornstarch
1 tsp water
0.5 tsp salt
0.75 tsp sugar
1 tsp chicken bouillon
1.5 tbsp cornstarch
1 tbsp water
12 oz water
1 tsp sesame oil
1 tbsp oyster sauce

Steps:

Here's a quick run-down of the types of HK-style noodles you can buy:
We'll be washing and cutting our vegetables:
Next, we'll heat our pan on high heat for about 2-3 minutes. If you're using a non-stick pan like the one pictured, use medium-high heat to help protect the non-stick coating. Then, we'll add 1 tbsp of corn oil. Swirl it around the pan and let the oil heat up until it's shimmering, or forming ripples across the surface.
Add the chicken, and cook for about 1 minute before adding the other ingredients.
We don't need to add additional oil, since there's already some in the pan.
We'll add the shrimp, chicken, and aromatics back into the pan. Mix everything for a bit.
Transfer the vegetables, meats, and gravy onto the noodles! It's time to eat :)

HONG KONG CRISPY NOODLES WITH PORK & PRAWN - MARION'S KITCHEN

Hong Kong Crispy Noodles with Pork & Prawn - Marion's Kitchen image

A crispy noodle pancake topped with a umami-rich stir-fry in a lusciously thick sauce? This dish is a whole lot of yes! Try your best to get fresh noodles for this one – the shelf-stable wetter ones don’t tend to work quite as well.

Provided by MARIONSKITCHEN.COM

Yield 2

Number Of Ingredients 17

Ingredients

200g (7 oz) fresh Chinese egg noodles or wonton noodles
vegetable oil (enough to lightly coat the bottom of your pan)
3 garlic cloves, finely chopped
½ onion, diced
¼ cup diced carrot
50g (1.7 oz) thinly sliced pork
8 large prawns/shrimp
3 baby bok choy
4 Chinese cabbage leaves, cut into bite-sized pieces
2 tbsp Chinese Shaoxing cooking wine
¾ cup chicken stock
1½ tbsp corn flour (cornstarch) mixed with 2 tbsp water
¼ tsp ground white pepper
Stir-fry sauce:
2 tbsp oyster sauce
1 tbsp soy sauce
½ tsp sugar

Steps:

For the stir-fry sauce, mix the ingredients and set aside for later. Shake out the egg noodles and form into a rough circle about the size of the bottom of your frying pan. Heat the oil in a non-stick frying pan over medium-high heat. Slide the noodles into the pan so that they form a neat circle. Cook for about a minute before pouring in 3 tablespoons of water. Allow the water for evaporate and steam the noodles for another 2-3 minutes or until the bottom is crispy. Flip the noodle cake over and cook for another 2-3 minutes or until the second side is golden and crispy. Transfer the noodle cake to a large serving plate. Remove all but about 1 tablespoon of oil from the frying pan. Place the pan back onto a high heat. Add the garlic, onion and carrot. Cook, stir-frying for about a minute. Then add the pork and stir-fry until almost cooked. Add the prawns and stir-fry until almost cooked. Then add the bok choy and cabbage leaves. Add the Chinese wine and allow to simmer for half a minute. Then pour in the stir-fry sauce and toss to coat. Add the chicken stock and simmer for another minute. Stir through the corn flour mixture. Simmer until just thickened. Season with pepper and then spoon onto the centre of the crispy noodle cake. Serve straight away.

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