Hong Kong Fried Noodles

If you have never had Hong Kong fried noodles before, well then, good. I only say that because you are going to love this recipe. The Hong Kong fried noodles are essentially a crispy fried noodle that when coated with an awesome stir fry and gravy, they get slightly softened and are perfectly balanced with that soft, crisp noodle. You can make these Hong Kong fried noodles with  a variety of vegetables, or meat for that matter, but I think that the chicken and broccoli are a great pairing, and let’s not forget about the sauce, or gravy. The gravy is essential.

Hong Kong Fried Noodles

Let’s get started.

Ingredients for the Gravy:

  • 1 1/2 cup of chicken stock
  • 1/2 cup of Shaoxing wine
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1/2 tsp cracked black pepper
  • 2 tbsp cornstarch
  • 4 tbsp water

Ingredients for the Marinade:

  • 2 tbsp Shaoxing wine
  • generous pinch of salt
  • 1/2 tsp cornstarch
  • generous pinch of cracked black pepper

Ingredients for the stir fry:

  • 1 lb of rice vermicelli noodles
  • 3 boneless, skinless chicken breasts, cut into bite sized pieces
  • 2 whole carrots, diced
  • 2 cups of broccoli florets
  • 3 green onions, diced
  • 1 1/2 cups bean sprouts
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 1/3 cup of canola oil

Start by mixing your marinade ingredients, until smooth, then pour over the chicken in a bowl. Stir to coat. Cover and place in the refrigerator for up to one hour.

During this time, prepare the remaining ingredients.

Make the gravy by adding the ingredients to a bowl, and whisk to blend all of the ingredients.

How to make Hong Kong Fried Noodles

To a wok, add the canola oil and bring this to a medium heat, about 3 minutes or so.

Carefully add in the dry noodles, making sure they fit into the wok. If they do not, remove some noodles and fry in batches. Fry the noodles for about 5 minutes, or until they get a golden brown, on both sides. Once golden on both sides, remove and set aside on a paper lined plate to drain any excess oil.  Repeat with any remaining noodles.

Drain all but 2 tbsp of remaining oil. Toss in the garlic and ginger and quickly stir. Cook for about 30 seconds, then toss in the chicken. Stir fry the chicken, raising the heat, and adding a bit of water if needed.

Once the chicken begins cooking toss in the broccoli and carrots, and give that a good toss or stir.

Once the vegetables begin to soften (I personally like mine to have a bit of crunch), add in the gravy. Stir, and let the gravy thicken. I love that part.

Set your noodles onto a large serving dish, then pour the stir fry and gravy all over the top of the noodles. Top with the bean sprouts and green onion.

Let this rest for a few minutes before digging in. Your goal is to allow those noodles to soften. After a few minutes, dig in.

Hong Kong Fried Noodles

This family style dish was awesome. The noodles found themselves to have a slight crunch, while the majority were perfectly al dente, leading to an awesome stir fry. By the way, if you have never had Shaoxing wine, you will love it. That flavor alone is worth visiting your Asian market and picking some up. I use that quiet a bit when marinating chicken. Hope you enjoy!

Hong Kong Fried Noodles
Author: 
Recipe type: Main Course
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Ingredients for the Gravy:
  • 1½ cup of chicken stock
  • ½ cup of Shaoxing wine
  • 3 tbsp oyster sauce
  • 2 tbsp soy sauce
  • ½ tsp cracked black pepper
  • 2 tbsp cornstarch
  • 4 tbsp water
  • Ingredients for the Marinade:
  • 2 tbsp Shaoxing wine
  • generous pinch of salt
  • ½ tsp cornstarch
  • generous pinch of cracked black pepper
  • Ingredients for the stir fry:
  • 1 lb of rice vermicelli noodles
  • 3 boneless, skinless chicken breasts, cut into bite sized pieces
  • 2 whole carrots, diced
  • 2 cups of broccoli florets
  • 3 green onions, diced
  • 1½ cups bean sprouts
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • ⅓ cup of canola oil
Instructions
  1. Start by mixing your marinade ingredients, until smooth, then pour over the chicken in a bowl. Stir to coat. Cover and place in the refrigerator for up to one hour.
  2. During this time, prepare the remaining ingredients.
  3. Make the gravy by adding the ingredients to a bowl, and whisk to blend all of the ingredients.
  4. To a wok, add the canola oil and bring this to a medium heat, about 3 minutes or so.
  5. Carefully add in the dry noodles, making sure they fit into the wok. If they do not, remove some noodles and fry in batches. Fry the noodles for about 5 minutes, or until they get a golden brown, on both sides. Once golden on both sides, remove and set aside on a paper lined plate to drain any excess oil. Repeat with any remaining noodles.
  6. Drain all but 2 tbsp of remaining oil. Toss in the garlic and ginger and quickly stir. Cook for about 30 seconds, then toss in the chicken. Stir fry the chicken, raising the heat, and adding a bit of water if needed.
  7. Once the chicken begins cooking toss in the broccoli and carrots, and give that a good toss or stir.
  8. Once the vegetables begin to soften (I personally like mine to have a bit of crunch), add in the gravy. Stir, and let the gravy thicken. I love that part.
  9. Set your noodles onto a large serving dish, then pour the stir fry and gravy all over the top of the noodles. Top with the bean sprouts and green onion.
  10. Let this rest for a few minutes before digging in. Your goal is to allow those noodles to soften. After a few minutes, dig in.
  11. This family style dish was awesome. The noodles found themselves to have a slight crunch, while the majority were perfectly al dente, leading to an awesome stir fry. By the way, if you have never had Shaoxing wine, you will love it. That flavor alone is worth visiting your Asian market and picking some up. I use that quiet a bit when marinating chicken. Hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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