Learn . Laugh . Eat

Hong Kong Fried Noodles

Prep: 15 Mins

Cook: 7 Mins

  • Dried Egg noodles
  • 1 bag bean sprouts
  • 1 green pepper
  • 1 bag Chinese greens (Choi Sum, Kai Lan or Chinese Leaf)
  • 2 spring onions
  • Dark soy sauce
  • Sesame oil

Preparation

1. Soak the egg noodles in hot water for 3-5 minutes

2. Once the noodles have separated, drain the water and allow to dry (preferably overnight for best results)

3. Wash the bean sprouts and place in a prep bowl

4. Wash the Chinese greens and slice into strips. Place in a prep bowl

5. Finely slice the pepper and spring onions and place in a small prep bowl

Cooking

6. Heat a tablespoon of vegetable oil in a wok to high heat

7. Add the peppers and stir fry for 1 minute

8. Add the Chinese greens and stir-fry for 1-2 minutes

9. Add the bean sprouts and stir-fry for a further minute

10. Add the noodles and stir-fry for 1-2 minutes

11. Add approx. 2 tbsp dark soy sauce. Stir-fry until noodles become a consistent dark brown colour

12. Add the spring onion and a dash of sesame oil

Serve in a large bowl


  • Dried Egg noodles
  • 1 bag bean sprouts
  • 1 green pepper
  • 1 bag Chinese greens (Choi Sum, Kai Lan or Chinese Leaf)
  • 2 spring onions
  • Dark soy sauce
  • Sesame oil

Preparation

1. Soak the egg noodles in hot water for 3-5 minutes

2. Once the noodles have separated, drain the water and allow to dry (preferably overnight for best results)

3. Wash the bean sprouts and place in a prep bowl

4. Wash the Chinese greens and slice into strips. Place in a prep bowl

5. Finely slice the pepper and spring onions and place in a small prep bowl

Cooking

6. Heat a tablespoon of vegetable oil in a wok to high heat

7. Add the peppers and stir fry for 1 minute

8. Add the Chinese greens and stir-fry for 1-2 minutes

9. Add the bean sprouts and stir-fry for a further minute

10. Add the noodles and stir-fry for 1-2 minutes

11. Add approx. 2 tbsp dark soy sauce. Stir-fry until noodles become a consistent dark brown colour

12. Add the spring onion and a dash of sesame oil

Serve in a large bowl

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