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.
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.
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.
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.
Combine soy sauce, sesame oil, brown sugar and water in a small bowl and set aside.
Crack and whisk the eggs with a pinch of salt and pepper.Pour water into a pot, add salt, cover with a lid and bring the water to a rolling boil.
Close the pot again and cook the noodles for 5 minutes.
Remove the cooked omelette, chop into small pieces and set aside.
Add green capsicum and the spring onion whites, mix and sauté until slightly tender.
Transfer to plates and serve the hong kong style noodles hot.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Love our recipes? Follow us for more delicious cooking inspiration, tips, and behindthescenes fun!
I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
