Cantonese  Pan Fried Noodles

Cantonese  Pan Fried Noodles

Hong Kong Style

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.

Ingredients you'll need


mung bean sprouts

HK pan fried noodles

dark soy sauce

light soy sauce

shaoxing wine

oyster sauce

sesame oil


green onion

To get a best result,  use fresh or dried Hong Kong style pan-fried noodles. They are available in most Asian markets.

Step 1

Cook Noodles

Cook noodles according to your package direction, about 1-3 minutes in boiling water. Drain noodles.

Step 2

Make Sauce

In a small bowl, combine the sauce ingredients and mix well.

Step 3

Onion & Shrimp

Stir fry onion and shrimp until shrimp is fully cooked over high heat. Remove from the wok.

Step 4

Pan Fry Noodles

Sear the noodles for about 1-2 minutes to crisp them up, then stir-fry until golden crisp on the bottom and somewhat dry.

Step 5

Add Sauce

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.

Cantonese Pan Fried Noodles 



4 people

20 minutes



Breakfast, Lunch



Get Recipe

(Hong Kong Style)

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