The Crispiest, Sauciest Hong Kong Noodles
Serves about 1 person with a leftover snack, scale accordingly or use as one
dish in a spread.
- 250-300G Hong Kong egg noodles (make sure they're yellow not brown, the
brown kind are for soup and are gloopy if you try to fry them)
- 8 heads gai lan ("Chinese broccoli")
- (optional: shitake mushrooms, deep fried tofu, carrots cut into cute slice shapes)
- sesame oil
- bamboo shoots in chili oil
- oyster sauce
- shaoxing cooking wine
- corn starch
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.
- about 8 heads of gai lan (Chinese broccoli) into ~2cm pieces
- about 4 cloves of garlic into thin slices
(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