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Cook Hong Kong pan fried noodles according to your package direction; usually about 1 minute for fresh noodles and 3 minutes for dried noodles in boiling water. Drain noodles.
In a small bowl, combine the sauce ingredients and mix well.
Heat 1 tablespoon of oil and stir fry onion and shrimp (if using) until shrimp is fully cooked over high heat. Remove from the wok and set aside.
Heat 1 tablespoon of oil in a wok over high heat. Add the noodles and spread on the bottom of wok. Sear the noodles for about 1-2 minutes while drizzling 1 more tablespoon of oil around the edges of the noodles to crisp them up.
You will want to see the noodles turn golden crisp on the bottom and somewhat dry, then flip to the other side. Stir the noodles with kitchen tongs or chopsticks once you flip them and continue to stir-fry for another 1-2 minutes. Drizzle more oil if needed.
Add the green onion, chives, mung bean sprouts, and toss to heat through. Add the shrimp & onion, and pour the sauce; toss for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent.
Tip: You want the sprouts to be slightly cooked but still maintaining their crunchy texture. Do not overcook or they will become soggy and limp. Serve immediately while hot.