Cart noodles
Cart noodles, from above
Non vegHong Kong

Cart noodles

Pick your noodles, pick your toppings, drown in broth and chilli. Hong Kong street food your way.

60 minTime
37 gProtein each
mediumSpice
Choose your toppings2 chapters · 1 min read

Make it your way

Grandma's wayNoodles with fish balls, braised radish and curry sauce.
The original
729kcalsame
37 gproteinsame
6 gfibresame
60minutessame

Che zai min, Hong Kong cart noodles.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Egg noodles300 g thin egg noodles
Fish cakes300 g fish balls
Radish (daikon radish, mooli)1 white radish, in chunks
Pork200 g, sliced
Curry powder1½ tbsp
Soy sauce2 tbsp
Oyster sauce1 tbsp plus 1 tsp
Sugar2 tsp
Star anise2
Chicken stock (chicken broth)6 cups
Bok choy (pak choi)6 small heads
Chinese chilli oil2 tbsp, to serve
Cooking oil (vegetable oil)1 tbsp
Spring onion (green onion, scallion)2, sliced

Method

5 steps
  1. 1Simmer the radish in stock with soy, oyster sauce, sugar and star anise for 30 minutes.
  2. 2Fry the curry powder in oil, add a ladle of stock, simmer the fish balls in it 10 minutes.
  3. 3Poach the pork slices in the stock until cooked.
  4. 4Boil the noodles and blanch the greens. Fill bowls with noodles and hot stock, then add toppings.
  5. 5Finish with chilli oil, curry sauce and spring onion.
Serve it like this

Serve noodles in deep bowls with toppings on small plates in the middle, and chilli oil and curry sauce for everyone to add.

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Make it a meal

What goes with Cart noodles: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pineapple bun180 min
Bread or rice Zongzi240 min
On the side Hong Kong borscht120 min
On the side Steamed spare ribs with black bean40 min
A little snack Curry fish balls20 min
To drink Hong Kong milk tea15 min
Something sweet Hong Kong egg tarts75 min
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