Flat Egg Wonton Noodles By Jeremy Pang
Lee Kum Kee

Flat Egg Wonton Noodles By Jeremy Pang

Serves 1 person
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Here's what Jeremy Pang had to say about his Flat Egg Wonton Noodle recipe:

This type of noodle is typical of wonton noodle and beef brisket noodle soup shops in Hong Kong. The beauty of these noodles is that they are long and thin, yet still have a bite. The flattened noodle strands seem to curl up a little when made fresh, which is the perfect shape to soak up any sauce, which leads to the simplicity of the braising liquid for the noodles to sit in or “lo mein” in Cantonese along with the spring onion oil for that moreish savoury flavour that is famous in Hong Kong cuisine. - Jeremy Pang


The Spring Onion Oil
2   spring onions, sliced into fine matchsticks (julienne)
thumb sized piece of ginger, finely chopped
1   clove garlic, finely chopped
1-2 Tbsp vegetable oil
Large pinch of salt


1 Bring a medium sized pan of water to boil with a good pinch of sea salt. Once boiling, place the noodles into the boiling water and boil for 30 seconds to a minute. Once floating, remove and drain and place on a clean dry tea towel.
2 Now heat a wok to a medium-high heat and pour the sauce into the wok. Bring to a vigorous boil and then place the noodles into the sauce. Cook through for 30 seconds or so and then place on serving plate. Garnish with a couple of heaped tablespoons of ginger & spring onion oil on top.


1 The Spring Onion Oil: Finely chop the ginger and garlic and place in a heat proof bowl. Then finely slice the spring onions into rings and place in the same bowl.
2 Season with a pinch of salt and mix well.
3 Then heat 1-2 tbsp vegetable oil to a high heat until smoking hot. Once smoking hot, pour over the finely chopped ginger and spring onion mix and give it a stir through to heat evenly.
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