Ever crave the crisp, saucy noodles you get from a late-night street stall — but want to make them faster and cleaner at home?
This is a simple, street-food-style Hong Kong noodle you can make at home fast
It’s basically egg noodles elevated with a glossy soy-sesame sauce, a soft omelette folded through, and lots of spring onion aroma. You’ll be serving restaurant-style Hakka/Chowmein vibes in under 30 minutes. Make it once and you’ll want it again.
Why this dish works
- Speed: noodle-based dinners come together in 20–30 minutes.
- Texture contrast: silky egg noodles, soft omelette, crunchy bean sprouts and capsicum.
- Flexible: use whatever veggies you have — it’s forgiving and scales well.
- Kid-friendly & crowd-pleasing: mild umami for kids, easily amped up for adults.
Ingredients breakdown
- Egg noodles: silky base with chew. If you want true “Hong Kong” texture use fresh egg noodles; dried works fine too.
- Egg (omelette chopped): adds protein and a soft, pillowy bite — more interesting than scrambling directly into the wok.
- Sesame oil + soy + brown sugar: sesame oil gives aroma, soy adds umami, brown sugar balances salt with a hint of caramel.
- Ginger + garlic: the aromatic backbone — don’t skip them.
- Beansprouts & capsicum: crunch and color; beansprouts also bring juicy freshness.
- Spring onions: whites for the stir, greens for finishing.
- White pepper or black pepper: mild heat and fragrance.
- Optional: add mushrooms, sliced chicken or tofu for extra bulk.
Vegan Swap 🌿: Skip the omelette and swap egg noodles for vegan wheat or rice noodles. Use tofu slices or pan-fried mushrooms for the body, and replace sesame oil with toasted sesame oil (still vegan) for aroma.
The process — how the kitchen should feel when you cook this
Picture yourself at the stove: start with a pot of boiling salted water and cook the noodles just until tender — slightly underdone so they finish in the wok. Rinse under cool water to stop cooking and keep them from turning mushy.
Next, whisk eggs and make a thin omelette in a hot pan — quick, golden, and folded into a log; later, you’ll chop it into ribbons. In your wok, heat a little sesame oil, add minced ginger and garlic, then toss in the bean sprouts and diced capsicum. Let them sizzle — you want a little char but still crunchy.
Toss the noodles into the wok with the sauce (that soy + sesame + brown sugar mix) and give everything a fast, vigorous toss so the noodles pick up the glossy coating. Finish by folding in the chopped omelette and sliced spring onion greens. That last-minute toss is where flavor and texture lock together: glossy noodles, pockets of egg, pops of green.
Pro Tip 💡: Cook noodles al dente and cool them quickly under running water. That stops carryover cooking and prevents clumping when you toss them in the wok. Also, use a hot wok and toss fast — quick high heat gives you that slightly smoky wok hei.
What goes along
- Chilli garlic sauce or extra chilli oil for heat.
- Crispy veg spring rolls or vegetable momos for texture contrast.
- Simple cucumber salad — cool freshness cuts the sauce’s richness.
- Fried egg on top (if you love eggs) — runny yolk + saucy noodles = bliss.
How to serve
Serve hot, straight from the wok. Garnish with chopped spring onion greens and a drizzle of sesame oil. Add a lime wedge for a bright lift if you want a tangy counterpoint.
Packing, lunchbox & reheating tips
- Lunchbox: pack noodles and sauce separately if possible. If packed together, add a teaspoon of sesame oil and heat in a microwave briefly; stir well.
- Reheating: splash a little water or stock, reheat in a hot wok or skillet to revive texture — avoid microwaving dry noodles.
- Keep crunchy veggies crisp: if you want maximum crunch the next day, keep beansprouts or capsicum separate and toss in at serving.
Party / Bulk prep strategy
- Batch the components: cook noodles, make the omelette, chop and lightly pre-saute veg in separate pans.
- Assembly line: heat a big wok, add veg, then noodles, then sauce — toss and serve in batches so everyone gets hot, fresh noodles.
- Scale sauces: multiply the sauce by the number of portions and keep a little extra on the side for guests to add if they want.
Other Related Recipes You Might Like:-
- Chili Garlic Noodles — spicy, garlicky Indo-Chinese noodles with bold street-style flavor.
- Veg Hakka Noodles — classic Indo-Chinese stir-fried noodles loaded with veggies.
- Schezwan Fried Rice — fiery rice tossed with Schezwan sauce — perfect with noodles.
- Indian Style Masala Pasta — fusion pasta tossed in Indian spices for a desi twist.
- Pink Sauce Pasta — creamy, mildly tangy tomato-and-cream pasta — indulgent and flavorful.
- Paneer Manchurian (Restaurant Style) — crispy paneer tossed in a spicy Indo-Chinese sauce — perfect side for noodles.
- Masala Macaroni — desi-style macaroni with spicy tomato masala — quick and tasty.
Hong Kong Style Noodles
Description
If you love quick, flavorful street food, these Hong Kong-style noodles will hit the spot! They’re light, slightly smoky, and full of texture — think silky noodles, crunchy beansprouts, and tender egg omelette all tossed in a glossy soy-sesame sauce. The best part? You can make this entire dish in under 30 minutes with just a handful of simple ingredients.
It’s the kind of meal that feels special but comes together easily — perfect for a busy lunch or a comforting dinner. The balance of salty soy, nutty sesame, and the freshness of spring onions makes every bite addictive. Once you try it, this recipe will quickly become one of your go-to noodle dishes at home.
Ingredients
To make sauce
To make hong kong style noodles
Instructions
Prep Work
-
Mix the sauce
Combine soy sauce, sesame oil, brown sugar and water in a small bowl and set aside.
-
Beat and season eggs
Crack and whisk the eggs with a pinch of salt and pepper.
-
Prep veg
Wash and slice capsicum, wash beansprouts, separate spring onion whites and greens and mince ginger and garlic. -
Divide sesame oil
Keep in mind some sesame oil is for the sauce and some for stir-frying; have it ready. -
Drain and cool (after boiling)
After boiling noodles, rinse with room-temperature water to stop cooking and set aside to cool.
Method
-
Bring Water to A Boil
Pour water into a pot, add salt, cover with a lid and bring the water to a rolling boil.
-
Add fried egg noodles
Turn off the stove and add the fried egg noodles to the pot. -
Cook noodles
Close the pot again and cook the noodles for 5 minutes.
-
Strain and cool noodles
Strain the noodles and pour room-temperature water over them to stop further cooking; let cool. -
Prepare the sauce
Mix soy sauce, sesame oil, brown sugar and water in a small bowl and keep aside — this is the sauce for the noodles. -
Season eggs
Crack open an egg mixture and add salt and pepper, whisk well. -
Make the omelette
Heat a pan with a little oil and pour the egg mixture in to make an omelette. -
Flip the omelette
Once one side is cooked, flip to cook the other side. -
Chop the omelette
Remove the cooked omelette, chop into small pieces and set aside.
-
Heat sesame oil
Add sesame oil to a wok and heat it. -
Sauté aromatics & sprouts
Add ginger, garlic, pepper powder and bean sprouts and sauté briefly. -
Add capsicum & spring onion whites
Add green capsicum and the spring onion whites, mix and sauté until slightly tender.
-
Season & add noodles
Add salt to taste and the cooked noodles, toss everything together. -
Add sauce
Pour the sauce over the noodles and toss to coat evenly. -
Finish with greens & egg
Add spring onion greens and the chopped omelette, give everything a quick mix. -
Serve hot
Transfer to plates and serve the hong kong style noodles hot.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 540kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 2g10%
- Cholesterol 186mg62%
- Sodium 750mg32%
- Potassium 450mg13%
- Total Carbohydrate 72g24%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 20g40%
- Vitamin A 500 IU
- Vitamin C 40 mg
- Calcium 80 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
