Hong Kong Style Noodles

The first time I tasted Hong Kong Style Noodles was sometime 2006 or 2007. A small kiosk stood just outside our office and people line up to order a small or large bowl of stir-fried noodles. If my memory serves me right, this is the first of its kind and other brands of stir-fried noodles followed suit.

How It Is Cooked

A serving size of cooked egg noodles with mung bean sprouts (which we usually call “togue”) is stir-fried for a few minutes in a small amount of oil on a hot flat grill. Once it is transferred to a serving bowl, they will top it with three small pieces of siomai (a Chinese-style steamed pork and shrimp dumpling) before serving.

Then you’re free to choose what sauce you would like to have: spicy Hoisin sauce, oyster sauce, peanut sauce, or teriyaki sauce. What is fun for me to do (and others do as well) is to take a scoop of each sauce of my choice and mix them with the noodles. This is what made the Hong Kong Style Noodles brand famous.

Fast Food While Waiting

A former classmate and I agreed to meet in a mall and I got there early as usual. So while waiting, I found the kiosk and ordered stir-fried noodles with black gulaman drink.

The female crew informed me that their steamer was down and asked me if it was okay if she serve fried siomai instead. I felt disappointed, but what could I do? I was craving for their noodles which I haven’t tasted for years.

So I took a scoop of oyster sauce, peanut sauce, and teriyaki sauce to mix with my noodles and fried siomai. I also realized that it has been a long time since I used chopsticks.

The taste was far different from when it was launched years ago. Did they change something? Was there any inconsistency between the different branches (which, by the way, are mostly franchise holders)? Or was it because the noodles were too oily for me (and I just had a gall bladder condition which forced me to get rid of oils, salt, and carbs)?

Despite the noodles did not work for my taste that time, I did not feel any aftertaste. The black gulaman (gelatin) drink saved the day for me. It still tastes like the sago at gulaman (tapioca pearls and gelatin bars in caramelized water) drink I’m used to.

Because of this experience, I’m giving it 3 out of 5 stars.

Published by 1B

Filipino, Gen X, only daughter, freelance writer, author, mother, wife, and a good friend

%d bloggers like this: