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Hong Kong Style Crispy Fried Noodles with Pork

groups2 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 10 minsscheduleTotal: 25 minsoutdoor_grillPan-fried
Allergens:warningGlutenwarningSoywarningSesamewarningMolluscs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:00:05
warningStay safe

Wash hands thoroughly after handling raw meat to avoid cross-contamination.

Place 50g of shredded pork in a bowl, add 1/4 tsp salt, 1 tsp rice wine, 1/2 tsp corn starch and mix well. Add 1 tsp oil to prevent sticking, mix slightly, and marinate for 15 minutes.

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Watch out

The shredded pork must be mixed with a little oil, otherwise it will clump and stick together when stir-frying.

Ingredients:shredded pork (50 g)Salt (0.25 tsp)rice wine (1 tsp)corn starch (0.5 tsp)Cooking oil (1 tsp)
Tools:bowl
02
Preparation
00:00:31

Slice 2 soaked shiitake mushrooms, slice 60g king oyster mushroom, shred 3 carrot slices, cut 1 stalk green onion into sections, slice 4 ginger pieces, and set aside.

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Watch out

Slice all side ingredients to an even thickness, otherwise they will cook unevenly and affect the texture.

Ingredients:shiitake mushroom (2 piece)king oyster mushroom (60 g)carrots (3 slice)green onion (1 piece)ginger (4 slice)
Tools:knifecutting board
03
Active Cooking
00:01:18
warningStay safe

Be careful of boiling water splashing and causing burns when blanching.

Put 250g Cantonese style steamed noodles into boiling water to blanch for about 1.5 minutes, take out and cool down a bit, then add 1 tbsp soy sauce and 1 tbsp oil, mix well and set aside.

local_fire_departmentblanch on high heat for 90 seconds
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Watch out

Do not blanch the noodles for too long, otherwise they will absorb too much water and fail to form a crispy crust when frying.

Ingredients:cantonese style steamed noodles (250 g)soy sauce (1 tbsp)Cooking oil (1 tbsp)
Tools:potstrainerchopsticks
04
Active Cooking
00:02:15
warningStay safe

Hot oil may splash when adding food, operate carefully to avoid burns.

Add 3 tbsp cooking oil to the wok, heat on medium-high. When oil is hot, put in the seasoned noodles, turn the wok to heat evenly, fry for about 2 minutes until bottom is golden, flip and fry until both sides are golden, take out to a plate and cut slightly short.

local_fire_departmentmedium-high heat for about 4 minutes
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Watch out

Swirl the wok frequently while frying and do not rush to flip, otherwise the noodle cake will break apart or the bottom will burn.

Ingredients:Cooking oil (3 tbsp)cantonese style steamed noodlessoy sauce
Tools:spatulascissorsserving platewok
05
Active Cooking
00:03:29

Using the remaining oil in the wok, put in the marinated shredded pork and stir fry evenly until fully cooked, then take out and set aside.

local_fire_departmentmedium heat for about 1 minute
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Watch out

Separate the shredded pork quickly after putting it in the wok to prevent sticking or uneven cooking.

Ingredients:shredded pork
Tools:spatulawok
06
Active Cooking
00:03:44

Using the remaining oil in the wok, add shiitake and king oyster mushrooms, stir fry evenly until aromatic, then add ginger, green onion, and carrots, stir fry until aromatic, and put the pork back.

local_fire_departmentmedium heat for about 2 minutes
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Watch out

Stir fry the mushrooms thoroughly until aromatic so the gravy will be rich and sweet.

Ingredients:shiitake mushroom (2 piece)king oyster mushroom (60 g)ginger (4 slice)green onion (1 piece)carrots (3 slice)shredded pork
Tools:spatulawok
07
Active Cooking
00:04:13
warningStay safe

Boiling gravy is extremely hot, be careful of steam burns when stirring or pouring.

Add 200 ml chicken broth and 200 ml hot water, bring to a boil. Add 1 tbsp oyster sauce, 1 tsp soy sauce, 1/4 tsp salt, 1 tsp sugar, stir well. Add starch slurry to thicken, cook until thick, and finally add 1/2 tsp sesame oil and stir evenly.

local_fire_departmentbring to boil on high heat then medium heat for about 3 minutes
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Watch out

Add the starch slurry gradually while stirring constantly, otherwise it will clump unevenly.

Ingredients:chicken broth (200 ml)hot water (200 ml)oyster sauce (1 tbsp)soy sauce (1 tsp)Salt (0.25 tsp)sugar (1 tsp)starch slurry (1 tbsp)sesame oil (0.5 tsp)
Tools:spatulawokmeasuring cup
08
Active Cooking
00:05:09
warningStay safe

Be careful of steam when pouring boiling gravy to avoid hand burns.

Pour the cooked gravy evenly over the fried noodles, and it's ready to serve.

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Watch out

Pour the gravy over the noodles while hot, otherwise the noodles will get soggy and lose their crispy texture.

Tools:ladle

groceryAll Ingredients

shredded pork50 g
Salt0.5 tsp
rice wine1 tsp
corn starch0.5 tsp
Cooking oil5 tbsp
shiitake mushroom2 piece
king oyster mushroom60 g
carrots3 slice
green onion1 piece
ginger4 slice
cantonese style steamed noodles250 g
soy sauce2 tbsp
chicken broth200 ml
hot water200 ml
oyster sauce1 tbsp
sugar1 tsp
starch slurry1 tbsp
sesame oil0.5 tsp

blenderAll Tools Needed

bowlknifecutting boardpotstrainerchopsticksspatulascissorsserving platewokmeasuring cupladle