- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Growing up in Hong Kong, we wouldn't go on mall dates and eat at Auntie Anne's. Instead, we'd wander the streets of Mongkok with a palm-sized bag of noodles in hand, with two bamboo skewers stuck in them as makeshift chopsticks. In Hong Kong's many shopping districts, you'll find these stalls that sell chilled noodles in a bag with a slew of ingredients you can top them with: octopus, seaweed salad, ham, corn, bean sprouts, etc. The sauce is straightforward but what makes it so outstanding is the punch of the raw garlic and the endless possibilities of toppings.
Ingredient:
- For the noodles
- 2 tablespoons neutral-flavored oil
- 6 - 8 ounces fresh egg noodles, such as lo mein noodles
- For the sauce
- ΒΌ cup oyster sauce or abalone sauce
- 4 teaspoons sriracha sauce
- 4 teaspoons soy sauce
- 4 teaspoons toasted sesame oil
- 4 garlic cloves, grated on a microplane
- Your choice toppings, such as
- Crab sticks (kani), sliced or shredded
- Seaweed salad
- Vienna sausages, sliced
- Canned corn, drained
- Sliced cucumber (lightly salted and drained after 30 minutes)
- Mung bean sprouts, blanched
