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Hong Kong Style Noodles

Hong Kong Style Noodles


Skip the takeout

  • 30
  • Serves 4
  • Easy



These Hong Kong Style Noodles are fried in a little oil which gives them that traditional texture and is served with a meat proteins of your choice.

Looking for another popular Chinese dish to serve alongside these noodles? Try my Black Pepper Shrimp or my Chinese Mushroom Fried Rice.

Hong Kong Style Noodles

I used chicken breasts for these Hong Kong Style Noodles along with green onions, onion, Bok choy, cabbage and covered it all in a delicious sauce.


Is so easy to make and super good, I find making takeout foods at home so rewarding.

It is incredible to be able to make something that would be served in the restaurants and being able to save on take out is even that much better. 

Hong Kong Style Noodles

How To Make Hong Kong Style Noodles

You will cook the Noodles in boiling water according to package institutions

And strain the water fully from them before frying them on both sides in cooking oil till crisp.

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If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

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Canadian cooking adventures

Hong Kong Style Noodles

Hong Kong Style Noodles

Yield: 4
Cook Time: 30 minutes
Total Time: 30 minutes

Skip the takeout


  • 1 package, 400g Fresh Chow Mein Noodles
  • 2 cups of cooking oil
  • 2 large Boneless chicken breasts
  • 2 tbsp Cornstarch
  • 3 tbsp Sesame oil
  • 1 tsp Fresh Ginger Root
  • 3 Green Onions
  • 2 cloves Garlic
  • 3 cups Green Cabbage
  • 1 Carrot
  • 2 cups Bok Choy
  • 2 tbsp Chicken Stock, low sodium
  • 4 tbsp Oyster sauce
  • 3 tbsp Soy sauce, low sodium
  • 1 tbsp Rice vinegar
  • 1 tsp White Sugar
  • 1/2 tsp Chili Flakes
  • 1 tsp black pepper


  1. Start by cooking the noodles, to do that pick up a fresh pack of chow mein noodles such as the one you see below. And place them into a large pot of boiling water, cook then on medium - low for 5 minutes till tender.
  2. Then strain in a large colander.
  3. Next add 2 cups of cooking oil to a non stick frying pan and bring it to high heat.
  4. Add in the cooked noodles and turn the heat down to medium heat to fry the noodles.
  5. Once you see the noodle edges browning take a spatula and lift, if the noddles start to lift and stay stuck together.
  6. Flip the noodles fully over and cook again till the edges are browned.
  7. Drain out all the oil and place onto a large plate to serve.
  8. Now in a medium bowl add in the cornstarch and 1 tbsp of sesame oil and whisk together till blended.
  9. On a large chopping board, slice the chicken breasts into thin strips and place into the cornstarch/sesame bowl and mix to coat. Place in the fridge to marinate for approx. 30 minutes, 15 minutes if your in a hurry.
  10. Meanwhile, make the Authentic Chinese sauce by placing the soya sauce, oyster sauce, rice vinegar, pepper and sugar in a bowl then whisk and set aside.
  11. Now, here comes the hardest part "chopping those vegetables". On one cutting board, mince the garlic and ginger. And on the same cutting board peel and dice the carrots into thin strips, along with the Bok choy and cabbage.
  12. Over medium heat add 1 tbsp of sesame oil to a large pan and toss in marinated chicken. Cook the chicken for about 5 minutes till no longer pink, then throw in the minced garlic and minced ginger cook one more minute before removing to set aside.
  13. In the same pan add 2 tbsp of chicken stock, sliced cabbage, bok choy, green onions and carrots. Saute till slightly tender about 3 minutes.
  14. Add in the cooked noodles and cooked chicken. Then pour the "Chinese Sauce" overtop and simmer on medium - low till everything is heated thoroughly. Toss well, serve hot and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1755Total Fat: 141gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 122gCholesterol: 52mgSodium: 2302mgCarbohydrates: 93gFiber: 8gSugar: 13gProtein: 32g

These calculations are based off Nutritionix

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