Recipe: Hong Kong Style Soy Sauce Noodles
An easy, simple, cheap meal that's as good as anything you will find in any restaurant anywhere.
Way out on Causeway Bay in Hong Kong, I ate in a middling restaurant pretty frequently before it closed. Like a lot of restaurants, it did a few things so well, so perfectly, that I kept going just for those dishes.
One of them was these noodles, to which you can add shrimp or roast pork (really, anything you like), but I keep it pretty basic here. I make these once a week without fail. The whole chiles don’t make it spicy. If you want it that way you need to crush one or two up.
People ask how I do it all. The truth is, I don’t. For a few dollars a month, you can support Spilled Milk and the team that makes it.
I buy thin egg noodles at my local Asian market and keep them in the fridge. They will last two weeks if you have a refrigerator that has a good dehumidifier; otherwise you can freeze them, and they defrost quickly. This dish requires about 10 minutes of prep, and that’s it: One of my favorite easy weeknight meals … enjoy!
Here’s the recipe:
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