Hong Kong-Style Bagged Noodles 

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.

Hong Kong bagged noodles
Photo: Emily Kordovich
Active Time:
15 mins
Total Time:
15 mins


For the noodles

  • 2 tablespoons neutral-flavored oil

  • 6 - 8 ounces fresh egg noodles, such as lo mein noodles

For the sauce

  • ¼ cup oyster sauce or abalone sauce

  • 4 teaspoons sriracha sauce

  • 4 teaspoons soy sauce

  • 4 teaspoons toasted sesame oil

  • 4 garlic cloves, grated on a microplane

Your choice toppings, such as

  • Crab sticks (kani), sliced or shredded 

  • Seaweed salad

  • Vienna sausages, sliced

  • Canned corn, drained

  • Sliced cucumber (lightly salted and drained after 30 minutes)

  • Mung bean sprouts, blanched


  1. 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.

  2. 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.

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