Hong Kong Soy Paste Noodles 港式炸醬面 (gǎng shì zhà jiàng miàn) is also known as 京都炸醬麵 (jīng dū zhà jiàng miàn), which is literally translated to “Beijing Soy Paste Noodles”. This dish is actually quite different than the real Beijing Style Soy Paste Noodles, also known as Beijing Soy Paste Noodles 北京炸醬麵 (běi jīng zhá jiàng miàn). Confused yet? It took me a while! Let me explain…
When chefs migrated to Hong Kong from the Mainland, they wanted to replicate the popular Beijing Soy Paste Noodles. They named it Jingdu, the ancient term for Beijing. However, they tweaked the recipe to cater to the Southern Chinese palate. Their product became a combination of soy paste, vinegar and sugar. This flavour became the new signature for Hong Kong “Jingdu” style foods. For example, the Jingdu pork ribs 京都骨 (jīng dū gǔ) and the Jingdu pork chop 京都豬排 (jīng dū zhū pái) are all born in Hong Kong and not Beijing. And to make it even more confusing, Jingdu is the Chinese name for Kyoto in Japan. But this is purely coincidental.
The Hong Kong “Jingdu” sauce adapted the use of ketchup when it was readily available in Hong Kong. The noodles they used was not the traditional white northern wheat noodle, but the wonton noodle. Wonton noodles are a very Cantonese style noodle. So when you compare the Hong Kong style and the Beijing style, they are quite different in taste and texture.
My Hong Kong Soy Paste Noodles 港式炸醬面 is a quick and easy recipe that you can whip up at any time. These noodles, whether dry or fresh, can be found readily available at most supermarkets. In the picture above, I used wide wonton noodles because they seem to hold the sauce better than the narrow ones. But either way, they’re so good!
If you want to compare them side by side, you can try using my Beijing Soy Paste Noodles 炸酱面 recipe. If you like Hong Kong style foods, you have to try my Singapore Fried Rice Vermicelli 星洲炒米粉, which is also not from Singapore. You want to take a guess where it’s from?
Hong Kong Soy Paste Noodles 港式炸醬面
Ingredients
- 450 g Shredded pork or ground pork
- 2 Shallots , sliced
- 2 cloves Garlic , chopped
- 6 tbsp Ketchup
- 1 tsp Light soy sauce
- 1 tbsp Rice vinegar or white vinegar
- 1 tbsp Chilli sauce (Cantonese) (the red one from dimsum)
- 2 tbsp Hoisin sauce
- 2 tbsp Shaoxing wine
- 1 tbsp Hot soybean sauce/paste
- 175 ml Water
- 1 tbsp Corn starch to make slurry
- 3 tbsp Water to make slurry
- 2 tbsp Oil
- 1 stalk Green onions , chopped
- 454 g Fresh wonton noodles (they come in wide or narrow)
Ingredients for Pork Marinade:
- 1 tbsp Oyster sauce
- 1 tsp Light soy sauce
- 1 tbsp Shaoxing wine
- ¼ tsp Salt
- 1 tsp Sugar
- 1 tsp Corn starch
Instructions
- Marinate the pork using 1 tbsp oyster sauce, 1 tsp light soy sauce, 1 tbsp Shaoxing wine, ¼ tsp salt, 1 tsp sugar and 1 tsp cornstarch. Mix well and set aside
- Combine 6 tbsp ketchup, 1 tsp light soy sauce, 1 tbsp hot sauce, 2 tbsp and hoisin sauce in a bowl, mix well and set aside
- Slice shallots, chop garlic and green onions
- Prepare a pot of water to boil the noodles (follow the noodle package instructions)
- Heat wok or fry pan to medium-high and add 2 tbsp oil
- Add marinated pork to the pan. Spread out the meat and do not stir for 1 minute. Flip the meat and then stir-fry until done.
- Lower heat and remove the meat from heat and set aside. Leave the oil in the pan
- Increase the heat to medium-high again. Add shallots and garlic to the residual oil. Stir fry until golden, approx. 2 minutes
- Add sauce mixture. Stir fry for 10 seconds
- Add 2 tbsp Shaoxing wine and then 175 ml of water and bring everything to a boil
- Add the meat and mix well with the sauce
- Add 1 tbsp vinegar and mix well
- Make the slurry with 1 tbsp corn starch and 3 tbsp water, mix well. Pour into the meat sauce slowly. Mix well and bring to a simmer
- Taste and make adjustments to your liking, if necessary
- Spoon over cooked noodles and add chopped green onions for garnish
- Serve
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