You would think that living in Hong Kong would mean eating Chinese style food more often than not, but for me, that's not the case. Having this blog and cooking from home a lot enables me to explore lots of different cuisines in the kitchen and unfortunately, I don't cook as much Chinese food as I would like. This recipe is one of my favourites. It may not be a traditional recipe, but this is the kind of food that is evocative of the kind of street food I eat in the Hong Kong markets - spicy, salty and packed with flavour.
250g Dried Egg Noodles
6 Spring Onions
1 Garlic Clove
1 Birdseye Chili
2tbsp Vegetable Oil
3/4 tbsp Dark Soy Sauce
2tsp Sesame Oil
Sesame Seeds (To Serve)
Pre-cook the dried noodles in boiling water according to packet instructions, drain and set aside.
Heat the vegetable oil in a wok or deep frying pan on a medium to high heat. Chop the chili and spring onions finely and add to the hot pan. Crush the garlic clove and add to the pan too. Keep the onions, garlic and chili moving so as not to burn them.
After a minute add in the beansprouts and stir fry to soften for a minute. Add in the noodles and combine all the ingredients in the pan.
Next, add the soy sauce and toss through the noodles to coat. Continue to fry the noodles for a further 2/3 minutes. Finish the noodles off with the sesame oil - toss it through the noodles and serve topped with shards of chili, spring onion and a sprinkling of sesame seeds.