This recipe was updated on 07 May 2015. Some instructions
and ingredient quantities were changed.
Here’s another dish using Hong Kong noodles, this one using salted
black beans. Chicken
and Bell Peppers with Hong Kong Noodles (青椒鷄雲吞麵,
Ceng1 Ziu1 Gai1 Wan4 Tan1
Min6) and Beef
Curry Hong Kong Noodles (咖哩牛肉炒雲吞麵, Gaa3 Lei1
Ngau4 Juk6 Caau2 Wan4 Tan1
Min6) are previous recipes using these noodles. Hong Kong
noodles are thin egg noodles and the literal translation in Cantonese is wonton
noodles. While there aren’t any wontons in this dish, these noodles are
typically used together with wonton in a soup broth, hence their name, and that
leads to no end of confusion if you use the literal translation. So you’ll find
dishes named in English referring to thin egg noodles, Hong Kong style noodles,
and even vermicelli (whose use isn’t quite correct). Needless to say, the
noodles are just really thin and are really good in a stir fry.
Enjoy!