Serious Eats: Recipes

Dinner Tonight: Hong Kong Style Pan-Fried Noodles

"Thanks to the meaty mushrooms, it didn't taste like it was missing anything at all."

[Photograph: Nick Kindelsperger]

I know this column is called Dinner Tonight, but this meal was born out of Sunday morning breakfast craving that could not be satiated. After an eventful weekend night out, nothing sounded better than a big plate of Chinese noodles. But the idea of actually leaving the house to make it down to Chinatown seemed like way too much work. Luckily, I had just scored these flour "Hong Kong style" fresh noodles at a local Asian market (the glorious Super H Mart), and though I had no initial plan, I figured I could cobble together something delicious.

Inspiration came from the blog Sugar Lens and a pan-fried noodle dish with chicken, shrimp, bok choy, and mushrooms. I didn't have either the chicken or the shrimp, so I doubled the bok choy and mushrooms, and made this a vegetarian main instead. Thanks to the meaty mushrooms, it didn't taste like it was missing anything at all. The crispy noodles get saturated with the sauce, and a little chili sesame oil helps wake everything up. It was everything I could have wanted at that hour.

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