Hong Kong Crispy Noodles 


The appeal of this dish lies in noodles, they are pan-fried until they form a crispy, golden-brown crust on the outside while remaining tender and chewy on the inside. This contrast creates a delightful eating experience that is both satisfying and memorable. Hong Kong crispy noodles are typically served with a variety of rich and savoury sauces, such as oyster sauce, soy sauce, and hoisin sauce. These sauces are combined with aromatic ingredients like garlic, ginger, spring onions, creating a flavourful and aromatic base that complements the crispy noodles perfectly.

The presentation of Hong Kong crispy noodles is often visually stunning. The golden, crispy noodles form a beautiful base, which is then topped with vibrant vegetables and proteins, all coated in a glossy, rich sauce. This dish not only tastes amazing but also looks impressive, making it an ideal choice for special occasions or when you want to impress your guests.

Hong Kong Crispy Noodles

I order this dish every time we eat at a Chinese restaurant; the crispy noodles soften under the rich aromatic gravy flecked with garlic and the vegetables are crunchy, as they have been cooked so quickly to retain their bright vibrant colours. The combination of textures from crispy noodles to crunchy vegetables is simply sensational. 
Servings 2
Prep Time 10 minutes
Cook Time 10 minutes


  • 1 Nest Dried Fine Egg Noodles (Vegan Option: Use Dried Rice Noodles/Vermicelli)
  • 1 Onion cut into slices
  • 1 Carrot cut into bite size slices
  • ¼ Cup Bamboo Shoots sliced
  • ¼ Cup Baby Corn sliced in half lengthways
  • ¼ Cup Straw Mushrooms cut in half
  • ¼ Cup Mange Tout
  • Handful Beansprouts
  • 2 Spring Onions chopped in half, and slice length ways
  • 2 Slices Ginger
  • 1 Garlic Clove minced
  • 1 tbsp. Oil Vegetable, Groundnut or Coconut
  • 1 Cup Oil to shallow fry
  • 1 tbsp. Dark soy sauce
  • 1 tbsp. Light Soy Sauce
  • ½ tsp. or Pinch to taste White Pepper
  • ½ tsp. or Pinch to taste Salt
  • ½ tsp. or Pinch to taste Sugar
  • 2 tbsp. Mushroom Stir Fry Sauce Shop Bought or See Recipe No. 80
  • 1/3 Cup Vegetable Stock
  • 2 tsp. Sesame oil
  • 1 tbsp. Corn flour mixed with 2 tbsp water to make a slurry


  • Place Fine egg noodles in a pot of boiling water for around 2 minutes or until soft, then drain and allow to cool.
  • Heat 1 cup of oil over a medium to high heat and once the oil begins to shimmer, carefully lower the drained noodles in to the oil so they cover the entire bottom of the wok.
  • Once golden brown and crispy, flip over and repeat. Transfer to a wire rack or kitchen paper to drain.
  • Heat 1 tbsp. oil in a wok and add ginger and garlic, frying until fragrant.
  • Add the onions and cook until translucent, followed by the carrot, bamboo shoots, baby corn, mange tout and straw mushrooms.
  • Fry for 1 minute, then add bean sprouts and spring onions and mix well.
  • Add the remaining ingredients (except corn flour slurry and sesame oil) and bring to the boil.
  • Slowly pour in the corn flour slurry, stirring constantly until the sauce reaches the desired consistency. Remove from heat and stir in the sesame oil.
  • Place the crispy noodles onto a large plate and using a pair of scissors, cut the noodle nest in to 4 quarters. Pour the vegetables over the noodles and serve.
Calories: 455kcal
Course: Rice & Noodles
Cuisine: East Asian
Keyword: Crispy, Crunchy, Noodles
Collection: Chinese Takeout recipes


Calories: 455kcal | Carbohydrates: 50g | Protein: 10g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 2021mg | Potassium: 768mg | Fiber: 8g | Sugar: 14g | Vitamin A: 11036IU | Vitamin C: 36mg | Calcium: 110mg | Iron: 3mg


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