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The Crispiest, Sauciest Hong Kong Noodles

Serves about 1 person with a leftover snack, scale accordingly or use as one
dish in a spread.

Ingredients #

Methodology #

Boil a pot of water and add Hong Kong egg noodles with a dash of oil; when
they're tenderly al dente, strain and let stand.

Meanwhile, chop:

(you could also add shitake mushrooms, a few carrot slices cut into cute
animal shapes, or deep fried tofu of the sort that will soak up sauce)

Heat a wok, add some sesame oil, and start frying the noodles. This
takes a long time, because they hold a lot of water. Your goal, as is often
the case, is to get them crispy without letting them burn, so make sure you
toss them regularly, more often if your pan is hotter.

In parallel, heat a second pan and add a good pour of sesame oil and a quarter
jar of bamboo shoots in chili oil. Once sizzling, add the garlic, a long dash
of shaoxing cooking wine, and plenty of oyster sauce (or a vegetarian

Boil a kettle. Stir a tablespoon of corn starch into a cup and half of
boiling water. Add to the garlic pan. You should have a thick, rich and
delicious sauce bubbling away. Then toss in the gai lan, stir, and let simmer
for a few minutes, until cooked but still a bit crunchy.

Once the noodles are thoroughly crispy, dish on a lipped serving plate and
pour the gai lan and sauce over the middle. This dish should combine some
really satisfying noodle crunchiness with some really rich delicious sauce

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