If you ever walked the streets of Hong Kong, you would’nt have missed those tiny food stalls at every corner of the street. Selling fish balls, all kinds of tofu,  grilled octupus and many more assortments of meats, and most important of all the Soy Sauce noodles.  They’ve got to be hands down one of my most favourite HK street foods, then the fish balls in spicy curry sauce. The noodle would be my go to snack, when I lived there, whether walking the streets or on Sundays at the beach. They were exceptionally delicous at the beach just after a dip in the ocean, these fresh pan fried noodles and a some Tung Ling Cha ( iced Lemon Tea ) for me and some high – quality wine for the husband, was absolute soul food. Now that I’m back in Mumbai, I miss these so much, and luckily for me I still have family in HK, which means constant supplies of all favourite ingredients.

The kind of noodle you use is what makes this dish, just like the kind of pasta would in an Italian dish. Thin egg noodle is what you should look for and rest is pertty simple. Ideally you need some bean sprouts too, but I substituted with chicken today instead. Some protein is essential and I didnt have the sprouts 🙂



Serves 2

  • 4 balls of Thin Egg Noodles
  • 1 Chicken breast boiled and shredded
  • 4 spring onions
  • 4-5 tbsp Oil
  • 2 tbsp light soy sauce
  • 1 tbsp dark sor sauce
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • white pepper
  • 1 tsp Knorr Chicken powder ( omit if you dont have )

Boil the noodles till al dente. Strain and run through cold water and leave in the strainer to dry through completely. Add a tsp of the sesame oil and toss.

Meanwhile mix the soy sauces, remaining sesame oil, white pepper and sugar in a bowl.

Slice the spring onions length wise and shred the chicken and set aside.

In a big traditional wok or a regular size non stick wok ( which I used ) take a tablespoon of the oil, heat well. Take small batches of the noodle and spread them out evenly. The idea is to get them crisp on both sides. Fry all the noodles batch by batch till they are evenly crispy and set aside.

In the wok, take another tbsp oil, fry the white onions till fragrant then and add the chicken. Add in the chicken bullion powder if using or just some light Soy Sauce with the white pepper. Toss well . You could completely omit the chicken if making vegetarian. Fry some jilliened carrots or sprouts. Add the noddles and mix well. Pour the sauce over and mix evenly using cooking chopsticks or two forks. Now add the green of the spring onions and turn of the heat. Serve immedtaiely.

These go great with some chilli garlic sauce and some chilled Iced Lemon Tea.





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