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Hong Kong noodles with shrimp served on a platter.

Pan-Fried Hong Kong Noodles

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These pan-fried Hong Kong noodles offer a crispy and chewy texture, along with a smoky and savory flavor that you can personalize with your favorite ingredients. This versatile Cantonese dish takes less than 20 minutes to prepare.
Course Breakfast, Lunch, Noodles
Cuisine Chinese
Keyword Asian food, Cantonese noodles, Cantonese pan fried noodles, chow mein, dim sum, egg noodles, Hong Kong pan fried noodles, pan fried noodles, pan-fry, quick to cook
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 494
Author Holly Ford

Equipment

Ingredients

  • 12 oz (340 g) Hong Kong pan fried noodles or Hong Kong style egg noodles
  • 1/2 onion sliced
  • 1 lb (450 g) shrimp peeled
  • 5 green onion sliced
  • 2 oz (56 g) Asian green chives optional
  • 7 oz (198 g) mung bean sprouts

For sauce

Instructions

  • Cook Hong Kong pan fried noodles according to your package direction; usually about 1 minute for fresh noodles and 3 minutes for dried noodles in boiling water. Drain noodles.
  • In a small bowl, combine the sauce ingredients and mix well.
  • Heat 1 tablespoon of oil and stir fry onion and shrimp (if using) until shrimp is fully cooked over high heat. Remove from the wok and set aside.
  • Heat 1 tablespoon of oil in a wok over high heat. Add the noodles and spread on the bottom of wok. Sear the noodles for about 1-2 minutes while drizzling 1 more tablespoon of oil around the edges of the noodles to crisp them up.
  • You will want to see the noodles turn golden crisp on the bottom and somewhat dry, then flip to the other side. Stir the noodles with kitchen tongs or chopsticks once you flip them and continue to stir-fry for another 1-2 minutes. Drizzle more oil if needed.
  • Add the green onion, chives, mung bean sprouts, and toss to heat through. Add the shrimp & onion, and pour the sauce; toss for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent.
  • Tip: You want the sprouts to be slightly cooked but still maintaining their crunchy texture. Do not overcook or they will become soggy and limp. Serve immediately while hot.

Nutrition

Calories: 494kcal | Carbohydrates: 68g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 617mg | Potassium: 700mg | Fiber: 5g | Sugar: 5g | Vitamin A: 830IU | Vitamin C: 19mg | Calcium: 139mg | Iron: 3mg