Growing up in Hong Kong, we wouldn't go on mall dates and eat at Auntie Anne's. Instead, we'd wander the streets of Mongkok with a palm-sized bag of noodles in hand, with two bamboo skewers stuck in them as makeshift chopsticks. In Hong Kong's many shopping districts, you'll find these stalls that sell chilled noodles in a bag with a slew of ingredients you can top them with: octopus, seaweed salad, ham, corn, bean sprouts, etc. The sauce is straightforward but what makes it so outstanding is the punch of the raw garlic and the endless possibilities of toppings.


Credit: Emily Kordovich

Recipe Summary

15 mins
15 mins


For the noodles
For the sauce
Your choice toppings, such as


Instructions Checklist
  • In a small skillet, heat the oil just until it begins to shimmer. Transfer to a medium bowl and let cool. Cook the noodles according to the package directions. Drain and toss with the oil in the medium bowl. Cover and refrigerate until cold.

  • Divide the noodles among four small zip-top bags. Add the toppings of your choice.  Add the bag sauce and, hold the blunt ends of two bamboo skewers like chopsticks, toss and mix the noodles with the other ingredients. Then eat, using the bamboo skewers as chopsticks.