Hong Kong Noodles Recipe

Looking for an easy Hong Kong Noodles recipe? Learn how to make Hong Kong Noodles using healthy ingredients.


Submitted by mourningsept

Makes 6 servings



Hong Kong Style Noodles with Chicken and Vegetables

Recipe Ingredients for Hong Kong Noodles

1/4 cup soy sauce
2 tablespoons minced ginger
1 tablespoons minced garlic
4 tablespoons cornstarch, divided
2 cups chicken breast, cut 1/4-inch slices, skinless
16 ounces chow mein noodles
1/2 cup canola oil
1 cup white onion
1/2 cup red bell pepper
1 cup carrot
1 cup celery
1/2 cup mushrooms
1 cup bean sprouts
3 tablespoons hoisin sauce
1/4 teaspoon sesame oil
1 1/2 cups chicken stock
1/2 cup green onions

Recipe Directions for Hong Kong Noodles

  1. In a re-sealable plastic bag add, 3 tablespoons soy sauce, ginger, garlic, chili garlic paste, 2 tablespoons cornstarch and mix thoroughly, then add chicken and marinate for 1 hour.

  2. In a medium stock pot boil water and cook chow mein noodles until al dente, remove and shock in ice bath, shake dry and toss with 2 tablespoons oil to keep from sticking.

  3. In a large saute pan or wok, heat 2 tablespoons oil to almost smoke point and add chicken, separating each peace upon entry. Cook until browned on all sides. Remove and hold warm.

  4. In same wok, add 2 tablespoons oil. Heat until almost the smoke point, then add the onions, bell peppers, carrots and celery., Saute for 2 minutes then add mushrooms, peas and bean sprouts. Cook for 1 minute, then add chicken saute for 1 minute, add hoisin, 3 tablespoons soy sauce and sesame oil, toss and remove.

  5. Heat a 12-inch nonstick saute pan, add 3 tablespoons oil, heat to almost smoke point, and add chilled chow mein noodles. Cook on one side until crispy light golden brown. Flip noodles and another 2 tablespoons of oil and cook other side. When done, remove and let drain on paper towels, while holding warm.

  6. Mix 2 tablespoons cornstarch and chicken stock, and deglaze hot wok with mixture and let reduce by one-third.

  7. Place noodles on a rimmed serving platter, top with chicken and vegetable saute, and pour chicken reduction over top. Garnish with green onions.

Categories

Chicken, Main Dish

Nutrition Facts
Serving Size 338.8g
Amount Per Serving
Calories
726
Calories from Fat
397
% Daily Value*
Total Fat
44.1g
68%
Saturated Fat
5.3g
26%
Trans Fat
0.1g
Cholesterol
40mg
13%
Sodium
1320mg
55%
Potassium
530mg
15%
Total Carbohydrates
61.3g
20%
Dietary Fiber
5.2g
21%
Sugars
5.5g
Protein
24.4g
Vitamin A 70% Vitamin C 45%
Calcium 7% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • Low in sugar
  • High in selenium
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