Hong Kong Style Crispy Noodles

Crispy Hong Kong style noodles served in restaurants are deep fried. With a small amount of oil and a non-stick frying pan however, we can get the same crunch and a healthier version of the traditional recipe. We used chicken and shrimp with vegetables to make this tasty dish. You can also substitute with other meats, seafood and vegetables of your choice. The key is to make plenty of sauce to enhance the flavor of the noodles!


Half package Angel Hair pasta (8 oz.)
6 cups water
1 teaspoon salt
2 tablespoons canola or vegetable oil (for cooking in a non-stick fry pan)

1 half boneless and skinless chicken breast (6 oz.)
1/2 pound medium size raw shrimp (6 oz. after peeled and deveined)
4 large size fresh white mushrooms (6 oz.)
2 large stalks of Bok Choy cabbage (6 oz.)
1 tablespoon canola or vegetable (for cooking in a non-stick wok)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons sesame oil
1 teaspoon sugar
½ cup chicken broth
1 tablespoon cornstarch dissolved in 2 tablespoons water

For chicken: 1 tablespoon soy sauce, 1 teaspoon cornstarch, ½ teaspoon sugar
For shrimp: 1 teaspoon cornstarch, ¼ teaspoon salt

Slice chicken breast in half lengthwise then slice crosswise into ¼ inch thin pieces. In a small bowl, combine chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Peel, devein and rinse the shrimp. In a small bowl, add the cornstarch and salt to shrimp and mix well. Set aside. Wash and trim the mushrooms. Slice each mushroom in half then cut into ¼ inch thin pieces. Wash and trim the Bok Choy cabbage. Slice the cabbage lengthwise in half then cut into ½ inch thick pieces. In a small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water.

To Cook:
In a medium size pot, bring 6 cups of water to a boil over high heat. Break the Angel Hair noodles in half and place into the boiling water. Add 1 teaspoon salt and stir well. Boil uncovered for approximately 4 minutes while stirring occasionally. Drain the cooked noodles through a colander and rinse with cold water.

Heat 2 tablespoons oil in a large non-stick frying pan over medium-high heat. When oil is hot, add the cooked noodles to pan and spread them around evenly. Pan fry the noodles uncovered for 5 minutes. Flip the noodles and pan fry the other side for another 5 minutes. The noodles will be light brown and crisp on both sides. Remove the pan from the heat and keep the crispy noodles warm in the pan.

Heat 1 tablespoon oil in a non-stick wok over medium-high heat. When the oil is hot, add chicken pieces to wok. Cook and stir for 1 minute then add shrimp to wok. Cook and stir for another minute. Add mushrooms and bok choy to wok. Continue to stir-fry everything together for 1 more minute. Add soy sauce, sesame oil, sugar and chicken broth to wok. Stir fry for one minute. Stir the dissolved cornstarch again and add to food in the center of the wok. Cook and stir until the sauce is slightly thickened. Turn off heat. Place the crispy noodles onto a large serving plate. Pour the topping with sauce evenly over the noodles. Serve hot.

Makes 4 to 6 servings
Preparation time: 20 minutes
Boil the noodles time: 4 minutes
Pan frying the noodles time: 10 minutes
Cooking time: 6 minutes

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5 Responses to “Hong Kong Style Crispy Noodles”

  1. Gong xi fa cai! The Year Of The Rabbit | The All-American Chinese Cookbook Says:

    […] Pork Buns Wonton Soup Chinese Slow Cooked Short Ribs Chinese Steamed Rainbow Trout Hong Kong Style Crispy Noodles Chinese Meatballs with Napa Cabbage Spicy Green Beans Mandarin Orange […]

  2. James Says:

    I just made this recipe and it came out VERY delicious, although instead of angel hair I used vermicelli. I also just put a little at a time when pan frying it because taking the whole thing and trying to flip it is REALLY difficult :/ But it came out like it was supposed to and it was DELICIOUS! I’ll definitely make it again 🙂

  3. Lucy Says:

    It’s a good idea to use vermicelli and also pan frying a little at a time. Thank you for trying this recipe and glad you enjoyed it. Have fun cooking!

  4. michelle Says:

    thank you so much for this recipe!!!!
    I was skeptical about this recipe at first because I couldn’t believe that you can bring out that flavor with only soy sauce, little sugar and sesame oil.. my boyfriend who is also a big fan of that noodle said I might have to use ‘duck sauce’. we tried to hunt for duck sauce in almost all chinese supermarkets in china town. no luck. so we came back home with one bag of fried noodle and bok choy. and I followed this recipe (I had to double the noodle portion, triple the sauce) and it was SOOOOOOOO GOOD. SO GOOD. this is the almost same taste of that noodle!! that salty sauce with the hint of sweetness! OMG this is so effing great. I’m gonna cook this noodle every once in a week. thank you so much for sharing your recipe

  5. Lucy Says:

    Thank you for your very nice comments. Delighted that you enjoyed this recipe.
    Happy cooking!

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