Crispy Pan-Fried Hong Kong Noodles (Cantonese Style)

Crispy pan-fried Hong Kong noodles are a Cantonese classic that combines chewy noodles with a golden, crisp texture and smoky, savory flavors. This easy recipe is ready in just 20 minutes and can be customized with shrimp, vegetables, or your favorite protein. Perfect for weeknight dinners or recreating takeout at home, this dish is a must-try for noodle lovers!

During our time living in Hong Kong, our family cherished our Saturday dim sum brunches by the harbor. Among the many delights we enjoyed, one dish always stood out: Hong Kong noodles. The combination of crispy, chewy noodles and crunchy vegetables, stir-fried to perfection, became a household favorite.

These Cantonese-style pan-fried noodles are a true comfort food. The smoky, savory flavors and satisfying textures make them irresistible. If you’re a fan of Asian noodle dishes, you might also enjoy my recipes for Jajangmyeon (Korean black bean noodles) and yaki udon (Japanese stir-fried noodles).

What Are Hong Kong Noodles?

Also known as Cantonese fried noodles or See Yow Wong Chow Mein (鼓油王炒面), Hong Kong noodles are thin egg noodles pan-fried to achieve a perfect balance of crispy edges and chewy texture. Tossed with a rich, soy-based sauce and crunchy vegetables, they are a staple in Cantonese cuisine and can be customized with shrimp, beef, chicken, or tofu.

It was one of our family’s favorite Chinese dishes and my kids couldn’t get enough. We refer to it as Hong Kong chow mein as it has a similar taste to chow mein found in US Chinese restaurants, but with a crispy texture and delectable flavor.

The noodles

For the best results, use Hong Kong-style pan-fried noodles (also called Hong Kong egg noodles), which are thin, yellow egg noodles. You can find them fresh or dried in the refrigerated section of Asian or Chinese markets.

Before pan-frying, boil the noodles for 1-2 minutes as directed on the package, then drain well. Avoid confusing these noodles with Korean-style wonton noodles, which are not suitable for this recipe.

How Are Chow Mein, Lo Mein, and Pan-Fried Noodles Different?

• Chow Mein: Stir-fried noodles that are thicker and softer compared to pan-fried noodles.
• Lo Mein: Noodles are cooked separately and tossed with a saucy mix of ingredients. Lo mein dishes are wetter compared to chow mein or pan-fried noodles.
• Pan-Fried Noodles: Crispy on the edges with a chewy texture, cooked with less sauce for a smoky, savory flavor.

Ingredients for Crispy Pan-Fried Hong Kong Noodles

• Sauce Ingredients: A mix of dark soy sauce, light soy sauce, oyster sauce, sugar, sesame oil, and Shaoxing wine gives the dish its bold, umami-packed flavor.
• Vegetables: I used green onion, Asian chives, and mung bean sprouts for their savory flavor and crunchy texture. Feel free to substitute or add vegetables like cabbage, carrot, pepper, broccoli, or baby corn for extra variety.
• Oil: Any neutral vegetable oil works well for this recipe.
• Protein (Optional): I added shrimp, but you can use chicken or beef if you prefer. For a vegetarian version, omit the meat and enjoy the dish with vegetables, or add crispy tofu.

How to make Hong Kong noodles

Step 1. Cook Hong Kong pan-fried noodles according to the package instructions. For fresh noodles, boil for about 1 minute, and for dried noodles, boil for about 3 minutes. Drain well.

Step 2. In a small bowl, mix all the sauce ingredients until well combined.

Step 3. Heat 1 tablespoon of oil in a wok over high heat. Stir-fry the onion and shrimp (if using) until the shrimp is fully cooked. Remove from the wok and set aside.

Step 4. Heat the remaining oil in a wok over high heat. Add the noodles, spreading them evenly across the bottom of the wok. Sear for 1-2 minutes, drizzling an additional tablespoon of oil around the edges to crisp them up.

Step 5. Let the noodles turn golden and crisp on the bottom, then flip. Stir with tongs or chopsticks, stir-frying for 1-2 minutes. Add more oil if needed.

Step 6. Add the green onion, chives, and mung bean sprouts, tossing to heat through. Add the shrimp, onion, and sauce, tossing for 1-2 minutes until the sprouts begin to turn transparent.

Pro Tip: Make sure to cook the sprouts slightly while maintaining their crunchy texture. Do not overcook or they will become soggy and limp.

Serve immediately while hot. You can drizzle dashes of hot chili garlic sauce or sriracha sauce if you wish to add some heat. Enjoy the slurping sound! It’s a sign of deliciousness.

Why You’ll Love This Recipe

1. Quick and Easy: This dish comes together in under 20 minutes.
2. Customizable: Adjust the spice level, protein, or vegetables to suit your taste.
3. Versatile: Enjoy it as a main dish, side dish, or even a vegetarian meal.
4. Perfect Texture: Crispy noodles with chewy centers make this dish stand out.