Hong Kong Style Pan-Fried Noodles

And now it's time to get back to some more Asian dishes. Pan-fried noodles are one of my favorite dishes at Cantonese restaurants, and I made this a couple of weeks ago when I needed to used up some (more) leftovers from hot pot as well as some broccoli from a Boston Organics delivery. I was really surprised at how easy it was; the hardest part was going to the Asian grocery store and finding the fresh Hong Kong style egg noodles. You could probably try making these with fresh or cooked semolina or non-Hong Kong style egg noodles, but the results won't be the same. The thin Hong Kong style egg noodles allow you pan-fry them while fresh so that they get crispy and cooked through without needing to boil them first, and they serve as the perfect medium for absorbing the gravy as well.

Other than the noodles, you can probably substitute any other meats and veggies you want: shrimp, beef, pork, chicken, squid, or baby corn, straw mushrooms, snow peas, baby bok choy, Chinese broccoli, etc.

Hong Kong Style Pan Fried Noodles (based on sugarlens' recipe)
serves 4

1 (16 oz.) package Hong Kong style noodles (I found these in the refrigerated aisle at the Asian grocery store)
2 small chicken breasts, sliced thinly
1 small onion, sliced thinly
2 cups broccoli, chopped
2/3 cup sliced mushrooms
3 cloves garlic, minced

Marinade:
2 teaspoons corn starch
2 teaspoons sesame oil
2 teaspoons soy sauce
2 teaspoons oyster sauce

Sauce:
2 tablespoons of oyster sauce
2 tablespoons of soy sauce
1 cup water
2 tablespoons of sugar
2 teaspoons of cooking wine

Thickening:
1 tablespoon of corn starch
1 tablespoon of water

Add oil to a heated pan. Add noodles. The noodles should brown very quickly. Use a pair of chopsticks or a spatula to make sure the noodles are getting browned evenly. If you need to, use the spatula to press the noodles against the pan or add some more cooking oil to make sure you brown most of the noodles. Plate the noodles and set aside.

Mix together the ingredients for the marinade and add the sliced chicken. Set aside. In a separate bowl, combine the ingredients for the sauce. In a smaller bowl, combine corn starch and water. Set aside.

Add oil to a heated pan and saute garlic and broccoli for about 3 minutes or until garlic is starting to turn brown. Add a half cup of water and cover to let the broccoli finish cooking by steaming. After 5 minutes, remove cover and check to see if the broccoli is done. Salt to taste and dish out.

Add oil to a heated pan and cook onions, mushrooms, and chicken until done. Add broccoli back to the pan. Stir well. Add the sauce mixture. Bring it to a boil.

Add the corn starch mixture and give a quick stir. Bring it to a boil.

Pour gravy on top of the noodles. Serve immediately!

I'm definitely one of those "save the best for last" type eaters, so I almost always have a little bit of the crunchy noodles left at the end. Yum!