These Hong Kong style Cantonese pan fried noodles are crispy, chewy, and packed with smoky yet savory flavor. Customize this versatile noodle dish with anything you feel like adding.
mung bean sprouts
HK pan fried noodles
dark soy sauce
light soy sauce
To get a best result, use fresh or dried Hong Kong style pan-fried noodles. They are available in most Asian markets.
Cook noodles according to your package direction, about 1-3 minutes in boiling water. Drain noodles.
In a small bowl, combine the sauce ingredients and mix well.
Stir fry onion and shrimp until shrimp is fully cooked over high heat. Remove from the wok.
Sear the noodles for about 1-2 minutes to crisp them up, then stir-fry until golden crisp on the bottom and somewhat dry.
Add vegetables and toss to heat through. Add the shrimp and pour the sauce; toss until bean sprouts just starting to turn transparent.
Serve immediately while hot. Drizzle dashes of hot chili garlic sauce or sriracha sauce if you wish to add some heat.
(Hong Kong Style)