Wanted : Hong-Kong Style Retro Noodles

I tasted this recipe in toronto’s china town and was wondering if anyone knows it. I’ve looked everywhere for this one. (i think its sczechuan but i aint sure)

I know it contains :

Size 3 asian noodles
soy sauce
ground pork
black beans
orange zest
a kind of spice (my guess is chili or paprika)
finely cut red pepper and onions
and maybe some chinese vinegar

Thanks in advance,


I don’t know if this will help at all:

1 pound Chinese egg noodles or spaghetti

  • 6 dried black Chinese mushrooms
  • 1/2 pound ground beef or pork
  • Marinade:
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon cornstarch
  • Sauce:
  • 2 tablespoons hoisin sauce
  • 1/4 cup water or mushroom soaking liquid
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon chile paste
  • Other:
  • 1 8-ounce can baby corn
  • 8 water chestnuts, fresh or canned
  • 2 green onions
  • 2 cloves garlic
  • 4 tablespoons oil for stir-frying, or as needed
  • 2 tablespoons bean sauce
  • 1 cup shredded cabbage or other green vegetable
  • 1/2 teaspoon sesame oil, or to taste

Fill a large saucepan with 4 quarts water, add 2 teaspoons salt and bring to a boil. Add the noodles and cook until they are al dente (tender but still chewy in the middle), using chopsticks or a wooden spoon to separate the noodles during cooking.

Drain thoroughly.

Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Thinly slice.

Combine the ground pork or beef with the rice wine and cornstarch, using your fingers to mix together. Marinate for 20 minutes.

Rinse the baby corn under warm running water to remove any “tinny” taste. Drain thoroughly. If using canned water chestnuts, do the same. If using fresh, peel. Finely chop the water chestnuts. Cut the green onion on the diagonal into 1-inch pieces. Peel and finely chop the garlic.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the ground pork or beef. Stir-fry until it loses its pink color and is nearly cooked through. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the bean sauce and garlic. Cook briefly, then add the water chestnuts, followed by the baby corn and the cabbage. Stir-fry all the vegetables, seasoning the cabbage with soy sauce or salt during stir-frying if desired.

Push the vegetables up to the side of the wok. Add the sauce in the middle and bring to a boil. Add the meat back into the pan. Cook for a few more minutes. Stir in the sesame oil.

To serve, place the noodles on a large serving platter or in individual serving bowls. Pour the sauce over top.

1 pound ground pork
4 tablespoons soy sauce
1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons finely chopped ginger
2/3 cup finely chopped green onions (scallions)
1 tablespoon Chinese sesame paste
3 tablespoons chili oil
1 cup chicken stock
1 tablespoon dried Szechuan peppercorns (roasted and ground) or 3 tablespoons Szechuan chile paste
3/4 pound Chinese thin egg noodles
1 cup matchstick-cut radish, for garnish

In a large saucepan heat 2 quarts of lightly salted water to a boil.
While waiting for the water to come to a boil, combine the pork and 2 tablespoons of the soy sauce in a small bowl and mix well. Add the oil to a wok or saute pan and heat over medium high heat until very hot. Add the pork and stir-fry, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 5 minutes, remove it with a slotted spoon and transfer to a paper-lined plate to drain. Pour off most of the oil, leaving 2 tablespoons in the wok. Reheat the wok, add the garlic, ginger, and scallions, and stir-fry for 30 seconds. Add the sesame paste, remaining 2 tablespoons of soy sauce, chili oil, chicken stock, and ground peppercorns or chile paste and simmer for 4 minutes.

When the water has come to a boil, cook the noodles until al dente, for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles and add to the reduced sauce in the wok, along with the reserved pork, and toss until thoroughly combined and coated with the sauce.
Top with the matchstick radishes and serve immediately.

and of course - a brand name recipe:

1 lb. Chinese thin egg noodles

  • 2/3 cup chicken broth
  • 1/2 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 1/4 cup hot bean sauce or 2 to 3 tablespoons black bean sauce with garlic
  • 3 tablespoons MAGGI Seasoning Sauce, divided
  • 2 teaspoons sesame oil
  • 1 teaspoon Szechuan peppercorns, dried, roasted and ground or 1/2 to 3/4 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1 cup fresh bean sprouts
  • 1/2 cup thinly sliced carrots
  • 1/2 cup matchstick-size strips radishes

PREPARE noodles according to package directions; set aside.

COMBINE broth, sweet chili sauce, hot bean sauce, 2 tablespoons seasoning sauce, sesame oil and peppercorns in large bowl; set aside.

HEAT vegetable oil in wok or large, deep skillet over medium-high heat. Add noodles, bean sprouts, carrots and chili sauce mixture. Bring to a boil, stirring constantly.

STIR remaining seasoning sauce into noodles. Place on serving plate and sprinkle with radishes.

thanks for the examples i can now kinda build the recipe up… ill post it sunday when i’m done

Great - let us know what your recipe is!

Pops’ Singapore Noodles
Recipe courtesy Ming Tsai

Chinese restaurants in Europe made this noodle dish famous. It was later introduced to the US in the late 1980s. It is a very refreshing dish with fluffy, curried rice noodle mixed with meats and vegetables.

1 pound thin rice noodles, soaked in cold water for 2 hours, and drained
1 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup white wine
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon ground white pepper
Canola oil, to cook
1 tablespoon minced ginger
1/2 cup scallions batons, 1-inch lengths
1 tablespoon minced garlic
1/2 pound bean sprout, picked
1 red bell pepper, julienned
1 onion, julienned
2 eggs, lightly scrambled
2 tablespoons Madras curry powder
Salt and white pepper to taste

Marinate shrimp and sliced chicken together in soy sauce, wine, cornstarch and white pepper for 20 minutes. In a hot wok coated well with oil, stir fry ginger, scallions and garlic. Add marinated shrimp and chicken to oil and stir fry quickly for 30 seconds to one minute. Remove shrimp and chicken and set aside. Use same oil to stir fry bean sprouts, peppers and onions. Season and cook for 1 minute and set aside. Wipe out wok and coat well with oil. When oil is smoking hot, add 2 beaten eggs and rotate the pan so as to quickly spread the eggs into a pancake shape. While the egg is still partially fluid, add rice noodles to the wok. Stir and fold noodles and the eggs should be broken up into small pieces and dispersed uniformly. Continue to stir to avoid noodles from sticking to the pan. Add curry powder and check for seasoning. When noodles are steaming hot, add back shrimp, chicken and vegetables to the noodles and continue to mix and stir until everything is steaming hot.
PLATING Serve family style on an oval platter.