Hong Kong-Style Crispy Fried Noodles

250g fresh egg noodles
3 tablespoons vegetable oil
200g white cabbage, finely shredded
150g bean sprouts, washed and trimmed
2 spring onions, finely shredded

The Sauce
2 tablespoons light soy sauce
2 teaspoons dark soy sauce
2 tablespoons Shaoxing rice wine
2 tablespoons sesame oil
¼ teaspoon salt
¼ teaspoon sugar
¼ teaspoon white pepper

PREPARATION

1. Soak the egg noodles in hot water for 3 minutes, then drain well and spread onto a clean tea towel to dry thoroughly.
2. Finely shred the cabbage and spring onions, then place the spring onions into cold water to curl.
3. Mix together the light soy sauce, dark soy sauce, Shaoxing rice wine, sesame oil, salt, sugar and white pepper to make the sauce.

COOKING

1. Heat a large non-stick frying pan over high heat and add 2 tablespoons of the vegetable oil.
2. Add the noodles and press them into an even layer to form a compact noodle cake.
3. Reduce the heat to medium and cook for 3–4 minutes until the underside is golden brown and crisp.
4. Carefully flip the noodle cake and cook the second side until equally crisp and golden, then transfer to a serving plate.
5. Heat a wok over high heat with a splash of oil and flash-fry the cabbage for 1 minute, keeping it slightly crunchy.
6. Arrange the cabbage over the crispy noodles.
7. Return the wok to high heat, add the remaining oil and stir-fry the bean sprouts with a pinch of salt and pepper.
8. Pour the sauce around the edge of the wok and toss briefly until the bean sprouts are lightly wilted but still crisp.
9. Spoon the bean sprouts and sauce over the noodles, then finish with the curled spring onions and serve immediately.

School of Wok Tips

• Drying the noodles thoroughly helps them become extra crispy when fried.
• Press the noodles down firmly to create a compact noodle cake that holds together when flipped.
• Keep the vegetables crunchy for the best contrast against the crispy noodles.
• Pour the sauce around the edge of the wok to create extra wok hei and flavour.

FAQs

Can I use other vegetables?
Yes, pak choi, Chinese leaf, mangetout or sliced peppers all work well.

Can I use dried egg noodles?
Yes, just cook them according to the packet instructions and drain thoroughly before frying.

Why are the noodles fried separately?
This creates the signature crispy texture that makes the dish different from a traditional chow mein.