HONG KONG STYLE EGG NOODLE 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 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 :)

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