5 from 3 votes
Crispy Pan-Fried Hong Kong Noodles (Cantonese Style)
Crispy pan-fried Hong Kong noodles are a quick and flavorful Cantonese dish. With a chewy texture, golden crispy edges, and smoky, savory flavors, this easy 20-minute recipe is perfect for customizing with shrimp, vegetables, or your favorite protein.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
494 kcal
Course:
Main Course, Breakfast, Lunch
Cuisine:
Chinese
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) green chives optional, Asian variety
- 7 oz (198 g) mung bean sprouts
For sauce
- 1 tsp dark soy sauce
- 1 tbsp soy sauce light
- 1 tbsp Shaoxing wine Chinese rice wine
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
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.
Cup of Yum
Nutrition Information
Calories
494kcal
(25%)
Carbohydrates
68g
(23%)
Protein
38g
(76%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
254mg
(85%)
Sodium
617mg
(26%)
Potassium
700mg
(15%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
830IU
(17%)
Vitamin C
19mg
(21%)
Calcium
139mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 494
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 68g | 23% |
| Protein | 38g | 76% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 254mg | 85% |
| Sodium | 617mg | 26% |
| Potassium | 700mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 19mg | 21% |
| Calcium | 139mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.