Sometimes also labeled as chow mein noodles, these look similar to thin
. The main difference is that noodles labeled “Hong Kong” or “pan-fried noodles” are par-cooked in boiling water, which makes them ready to stir-fry.
This Hong Kong style fried noodles recipe is amazingly flavorful. teriyaki sauce, siomai, and crispy noodles with bean sprouts!
Known also as Hong Kong chow mein, Hong Kong style fried noodles is a Filipino adaptation of a Chinese noodle dish. It is a flavor powerhouse, and there are countless topping options.
In social media, I learned about the dish and how it is growing in popularity in the Philippines as a business. After some investigation and testing, I chose this recipe for Hong Kong fried noodles, which calls for making a straightforward teriyaki sauce. It’s so simple, and using my recipe for siomai, you can even make your own topping.
Hong Kong Noodles Recipe
Learn how to make a healthier (equally delicious) version of this Cantonese classic right at home!Sign up to get the scoop on our latest recipes & stories!
Prep Time30 minTotal Time60 minYields4 servings
For more than 50 years, my father has been making Chinese food, including as a young man living on his own in Guangzhou, as the executive chef of his own restaurant, and as a devoted father in our home.
Hopefully, after learning this recipe, you’ll be able to enjoy his food with some of the same delicious joy that we did when we were kids.
This dish, which resembles a noodle pancake if you’ve never had it, is basically very crispy on the outside and tender on the inside, and it’s topped with a tasty, savory gravy as well as a variety of delectable vegetables and meats.
Even though this dish is frequently referred to as Hong Kong-style noodles or Hong Kong chow mein, the names are a little deceptive because neither the dish itself nor what the word “chow” would imply are actually stir-fried.
The original name is léuhng mihn whng (), which means yellow or golden on both sides, as my dad hinted at. It was first introduced to Hong Kong in the 1950s with the wave of Shanghainese immigrants from the Suzhou/Shanghai region.
As Hong Kong chefs adopted the distinctive technique of letting the noodles slowly form a crispy layer on each side, the dish quickly gained popularity. Nowadays, léuhng mihn whng, or noodles made in the style of Hong Kong, are consumed everywhere.
Check out a quick story summary of our recipe!
11. Add approx. 2 tbsp dark soy sauce. Stir-fry until noodles become a consistent dark brown colour.
2. Drain the water after the noodles have separated, and then leave the noodles to dry (ideally overnight for best results).
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FAQ
What are Hong Kong style pan-fried noodles made of?
- Dried Egg noodles.
- 1 bag bean sprouts.
- 1 green pepper.
- 1 bag of Chinese greens, such as Chinese Leaf, Kai Lan, or Choi Sum.
- 2 spring onions.
- Dark soy sauce.
- Sesame oil.
What is Hong Kong chow mein?
A traditional Chinatown favorite is shrimp chow mein noodles made in Hong Kong style. Pan-fried noodles are combined with shrimp, Shiitake mushrooms, fresh mung bean sprouts, and scallions along with other umami-flavored ingredients in a hot wok to create the dish’s star ingredient, the wok hay flavor.
What is difference between chow mein and Cantonese noodles?
Americanized chow mein is more flavorful, a little saltier, and frequently pairs broccoli, chicken, and carrots with other ingredients. Chow mein found in China is much more delicate. Actually, the soft and elegant flavor profiles of traditional Cantonese cuisine are its main selling point.
What are the 8 types of noodles?
- Egg noodles. These noodles, also known as Chinese egg noodles or E-fu noodles, are among the most widely used in Asian cuisine.
- Ramen noodles. …
- Udon noodles. …
- Soba noodles. …
- Mung bean thread noodles. …
- Rice stick noodles. …
- Hokkien noodles. …
- Shirataki noodles.
