Recipes Dinner Pasta and Noodle Dishes Noodles Hong Kong-Style Bagged Noodles Be the first to rate & review! 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. By Lucas Sin Lucas Sin Chef Lucas Sin is a partner in the New York-based Junzi restaurant group, a collection of fast-casual eateries centered on updated classic and American Chinese food. He was named one of Food & Wine's Best New Chefs in 2021, Forbes 30 Under 30, and a Rising Star Chef. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Emily Kordovich Active Time: 15 mins Total Time: 15 mins Servings: 4 Cook Mode (Keep screen awake) Ingredients 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 Directions 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. Rate It Print