Hong Kong Style Pan Fried Noodles

I just love eating Hong Kong Style Pan Fried Noodles!

This dish is basically flour noodles pan-fried until crispy, and then served together with vegetables, meat, and/or seafood in a gravy sauce on top. The texture of the dish is incredible, I really like the crispy noodles soaked in savory sauce! It is simply delicioso!

But what I like the most about this dish is that you can use whatever ingredients you have on hand.

You can make it all vegetarian with tofu, mushrooms, and veggies. Or all seafood with shrimps, crab meat, and scallops. There are so many options.

The most important part of this dish, though, is the sauce, so don't forget about that.

Hubs and I made two big platters for dinner and we licked our plates clean. There weren't even any left for me to pack for lunch the next day! Next time, we will be sure to make extra. :)

Hong Kong Style Pan Fried Noodles:
(serves 2 hungry people)

- 1 16oz pkg. Hong Kong Style noodles (I used a bit more than half)
- 1 small chicken breast, sliced thinly
- 15-20 small shrimps, peeled and deveined
- 1 king oyster mushroom, sliced thinly
- 1 stalk bok choy, cleaned and cut
- 2 cloves garlic, minced

Marinade A:
- 1 tsp corn starch
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp oyster sauce
- Salt/pepper to taste

Marinade B:
- 1 tsp corn starch
- 1 tsp sesame oil
- Salt/pepper to taste

- 1 tbsp of oyster sauce
- 1 tbsp of soy sauce
- 1 cup water
- 1 tsp of sugar
- 1 tsp of cooking wine

- 1 tbsp of corn starch
- 2 tbsp of water

1. 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.
2. Marinate chicken with Marinade A. Set aside. Marinate shrimps with Marinade B. Set aside. In a separate bowl, combine the ingredients for Sauce. In a smaller bowl, combine corn starch and water. Set aside.
3. Add oil to a heated pan and saute garlic until lightly brown. Add shrimps and cook thoroughly. Dish out.
4. Add oil to a heated pan and cook chicken until done. Dish out.
5. Add oil to a heated pan and cook bok choy and oyster mushroom. Add salt to taste. Cook until done. Add shrimps and chicken back to the pan. Stir well. Add the Sauce mixture. Bring it to a boil.
6. Add water/corn starch and give a quick stir. Bring it to a boil.
7. Pour gravy on top of the noodles. Serve immediately!

{For step-by-step instructions, click here}


  1. This looks so good!! My husband would totally flip for this. He usually complains that the only noodles he get around this house are from the sapporo ichiban packets.

  2. I love noodles!! Great looking meal!

  3. Definitely going to try this -- I can never seem to get the Hong Kong crispy noodles right. By the looks of your pic, I see you've mastered it. :)

  4. Your dish definitely has my mouth watering, and I can't wait to try it out later this week...with the scallops you suggested. Yum. Thanks for sharing this!

  5. This looks drool worthy! While I'm sure my waistline won't appreciate it, I know my boyfriend will. I have some chicken thighs waiting to be used and can definately wrangle up some noodles and veggies for this dish!

    Thanks for posting the recipe.

  6. I absolutely cannot resist crispy noodles like this. I just want to reach into the screen and grab some!

  7. I eat this all the time and always wondered how to make the sauce. Now I know. Thank you!

  8. Hi! Where can I buy the HK style noodles? Is this the same as the bihon / canton in most groceries?

  9. I've made this so many times, it's hard to believe I've been eating this for over a year! It's absolutely delicious and I wouldn't change a thing about it. :) Thanks for sharing!

  10. For those of you in the area.
    Wok With Jon Asian Market
    4115 Neptune Rd
    St Cloud 34769
    Sell Hong Kong stlye noodles
    and lot of other asain stuff.
    Like then on facebook.



    Other online:




  11. I didn't have chicken on hand to make this so I used shrimp and tofu instead. And I didn't have enough sauce the first time (only because I love sauce so much :D) so I doubled it the next time I cooked it but man oh man, this was SO delicious. Thank you so much for posting this recipe~!

  12. The recipe/picture you have for this recipe comes the closest to what I remember from my childhood, plus it has the directions for the marinade, yay! I will be trying it today.

  13. This one looks really good. Thank you for sharing the recipe


Post a Comment