Other than the noodles, you can probably substitute any other meats and veggies you want: shrimp, beef, pork, chicken, squid, or baby corn, straw mushrooms, snow peas, baby bok choy, Chinese broccoli, etc.
Hong Kong Style Pan Fried Noodles (based on sugarlens' recipe)
serves 4
1 (16 oz.) package Hong Kong style noodles (I found these in the refrigerated aisle at the Asian grocery store)
2 small chicken breasts, sliced thinly
1 small onion, sliced thinly
2 cups broccoli, chopped
2/3 cup sliced mushrooms
3 cloves garlic, minced
Marinade:
2 teaspoons corn starch
2 teaspoons sesame oil
2 teaspoons soy sauce
2 teaspoons oyster sauce
Sauce:
2 tablespoons of oyster sauce
2 tablespoons of soy sauce
1 cup water
2 tablespoons of sugar
2 teaspoons of cooking wine
Thickening:
1 tablespoon of corn starch
1 tablespoon of water
Add oil to a heated pan. Add noodles. The noodles should brown very quickly. Use a pair of chopsticks or a spatula to make sure the noodles are getting browned evenly. If you need to, use the spatula to press the noodles against the pan or add some more cooking oil to make sure you brown most of the noodles. Plate the noodles and set aside.
serves 4
1 (16 oz.) package Hong Kong style noodles (I found these in the refrigerated aisle at the Asian grocery store)
2 small chicken breasts, sliced thinly
1 small onion, sliced thinly
2 cups broccoli, chopped
2/3 cup sliced mushrooms
3 cloves garlic, minced
Marinade:
2 teaspoons corn starch
2 teaspoons sesame oil
2 teaspoons soy sauce
2 teaspoons oyster sauce
Sauce:
2 tablespoons of oyster sauce
2 tablespoons of soy sauce
1 cup water
2 tablespoons of sugar
2 teaspoons of cooking wine
Thickening:
1 tablespoon of corn starch
1 tablespoon of water
Add oil to a heated pan. Add noodles. The noodles should brown very quickly. Use a pair of chopsticks or a spatula to make sure the noodles are getting browned evenly. If you need to, use the spatula to press the noodles against the pan or add some more cooking oil to make sure you brown most of the noodles. Plate the noodles and set aside.
Mix together the ingredients for the marinade and add the sliced chicken. Set aside. In a separate bowl, combine the ingredients for the sauce. In a smaller bowl, combine corn starch and water. Set aside.
Add oil to a heated pan and saute garlic and broccoli for about 3 minutes or until garlic is starting to turn brown. Add a half cup of water and cover to let the broccoli finish cooking by steaming. After 5 minutes, remove cover and check to see if the broccoli is done. Salt to taste and dish out.
Add oil to a heated pan and cook onions, mushrooms, and chicken until done. Add broccoli back to the pan. Stir well. Add the sauce mixture. Bring it to a boil.
Add the corn starch mixture and give a quick stir. Bring it to a boil.
Pour gravy on top of the noodles. Serve immediately!
Add oil to a heated pan and saute garlic and broccoli for about 3 minutes or until garlic is starting to turn brown. Add a half cup of water and cover to let the broccoli finish cooking by steaming. After 5 minutes, remove cover and check to see if the broccoli is done. Salt to taste and dish out.
Add oil to a heated pan and cook onions, mushrooms, and chicken until done. Add broccoli back to the pan. Stir well. Add the sauce mixture. Bring it to a boil.
Add the corn starch mixture and give a quick stir. Bring it to a boil.
Pour gravy on top of the noodles. Serve immediately!
Thanks for the recipe! I love this dish and can't wait to make it. Maybe tomorrow night...
ReplyDeleteHi,
ReplyDeleteFirst of all, thanks for this and the other great recipes! Can you please tell me, what kind(brand) of soy sauce you use(dark and light one)? Do you use a different one for, let's say jiao zi? Thank you very much!
Simon - Actually, I'm not really picky about the kind of soy sauce I'm using. Sometimes it's Kikkoman, and sometime's it's Chinese aged soy sauce.
ReplyDeleteI just made this last night, and it was amazing. I used thinly sliced firm tofu instead of chicken and even my tofu-phobic boyfriend didn't mind at all. Thank you!
ReplyDeleteJoy
ReplyDeleteI am a fellow Cantabrigian who laments the recent closure of Lucky Garden.
For years and years I would get take-out of House Special Pan Fried Noodles
I never gave thought to making it myself since it was readily available
I have tried several other restaurants versions and they dont compare
By any chance have you ever had their dish and, if so, is your recipe similar
Best
Jay
Sorry, I never had the pleasure of eating at Lucky Garden so I'm not sure how this would compare. I thought this did taste pretty similar to what I get at most Chinese restaurants, so maybe it'll be similar!
ReplyDeleteYummy. I squooshed some Sriracha into the sauce; made it with chicken, green beans and teeny baby bok choy. Thanks a lot for posting the recipe
ReplyDeleteFor those of you in the area.
ReplyDeleteWok With Jon Asian Market
4115 Neptune Rd
St Cloud 34769
407-891-wok9
Sell Hong Kong stlye noodles
and lot of other asain stuff.
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I had pan fried noodles today and I HAD to come home and google it.
ReplyDeleteCould you tell me, did you boil the egg noodles first before frying it in the pan, or did you fry it directly after opening the noodles package?
Thanks
I used fresh noodles (found in the refrigerated section), so they did not need to be boiled first.
DeleteOh, this is EXACTLY what I've been craving! Yum! I'm going to see if I can find some noodles like this tomorrow!
ReplyDeleteSuch a good recipe. We are vegetarians so I used a mushroom based oyster sauce and doubled the sauce. I left out chicken and used loads of broccoli, cabbage, mushrooms, and baby corn ears. Rally solid and perfect recipe. Tastes like they make at our local Cantonese spot.
ReplyDelete