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Hong Kong Style Stir-Fried Noodles
A quick and flavorful stir-fried noodle dish, popular in Hong Kong, featuring tender noodles, crisp vegetables, and a savory sauce.
ð§ ææ
- 200 g Egg noodles
- 2 tbsp Vegetable oil
- 2 cloves Garlic(minced)
- 100 g Bok choy(chopped)
- 1 medium Carrot(julienned)
- 1/2 Bell pepper(sliced (any color))
- 2 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sesame oil
- 2 Green onions(chopped, for garnish)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Cook egg noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
- 2
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.
- 3
Add the chopped bok choy, julienned carrot, and sliced bell pepper to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- 4
Add the cooked noodles to the wok. Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together until well combined and the noodles are heated through.
- 5
Season with salt and black pepper to taste. Garnish with chopped green onions before serving.
ð¡ ããã®ã³ã
- âFor crispier noodles, you can pan-fry them separately in a little oil until golden brown before adding them to the stir-fry.
- âFeel free to add other vegetables like bean sprouts, mushrooms, or snow peas.
- âEnsure your wok is hot before adding ingredients for a proper stir-fry.
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- Add protein such as shrimp, chicken, or tofu for a more substantial meal.
- For a spicier kick, add a pinch of red pepper flakes or a drizzle of chili oil.