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Hong Kong Style Instant Noodles

   

Hong Kong Style Instant Noodles 港式公仔面
“Gong Zai”
Noodles with Ham 火腿公仔面

Hong Kong Style Instant Noodles 港式公仔面
“Gong Zai” Noodles with Luncheon Meat 港式午餐肉公仔面

Because I keep a food blog, I think many may assume that I must eat well at home. The truth is that I don’t cook every day, and I eat my fair share of fast food and instant noodles. And I eat instant noodles not just for the convenience, I love the MSG flavourings and the texture of the noodles =P I am also quite fussy about how my instant noodles are done – they have to be firm and the soup is usually cooked separately because I don’t like the waxy water after cooking the noodles.

One of my fave brands of instant noodles is Nissin‘s chu qian yi ding (出前一丁). The noodles are ‘q’ (Chinese equivalent to al dente?) to the bite and the sesame oil flavouring is so aromatic. It is used by Hong Kong tea cafes (cha can ting 茶餐订) for their “Gong Zai” noodles (公仔面, gong zai mian). When I was in Hong Kong, I looked forward to waking up in the morning to enjoy this simple dish to start my day. Gong zai mian is cooked with chu qian yi ding noodles, and the soup is usually replaced with the cafe’s own soup broth (there are dry versions as well), with a variety of toppings to choose from.

Nissin chu qian yi ding instant noodles 出前一丁
Chu Qian Yi Ding noodles packaging with the cute boy mascot

I asked around and was told that “gong zai” means “doll” or “puppet” in Cantonese. So I guessed the noodles were named this way due to the cute boy mascot on the packaging?

Update from mordaciter from Hong Kong who shared via comment on the origins of the name “gong zai”. Thanks mordaciter :)

“This type of noodle is called “gong zai” noodle not because of the cute character on the bag. In fact, there’s another brand of instant noodles in HK that was more popular before Nissin arrived, and that brand is called Doll Brand (Gong Zai Meen in Canto). So that’s why people still refer to instant ramen as “gong zai” noodles, even though Nissin is much more popular than Doll Brand these days. (I’ve tasted Doll Brand before and it’s not bad as well.)

Hong Kong Style Instant Noodles 港式公仔面
“Gong Zai”
Noodles with Ham 火腿公仔面

At home, I whip up my simple version of gong zai mian by adding a sunny side up egg and some veggies, along with some ham or luncheon meat slices. Since I didn’t have the chance to travel to Hong Kong for the past few years despite missing the place so terribly, this will be a cheap way for me to reminisce about Hong Kong until I have a chance to go again, hehe

If you have other toppings ideas for gong zai mian, please share them with me in the comments section :)

Ingredients
(serves 1)

- 1 packet of Nissin chu qian yi ding instant noodles 出前一丁 (I use original flavour)
- your own soup broth (or use the packet seasonings) plus the sesame oil sachet
- 1 to 2 ham slices or 3 slices luncheon meat
- 1 sunny side up egg*
- some oil
- 1 small bunch of baby bok choy 小白菜 (you can substitute with other veggies such as lettuce or peas)
- chopped spring onions (garnishing)

* Directions for making sunny side up egg
Crack the egg without breaking the yolk into a small bowl. Heat up a wok and grease it with oil. To cook perfect sunny side egg, carefully pour the egg into the wok, and try to position the yolk in the middle surrounded by the egg white. After about two minutes, loosen the edges a bit, and let the egg cook for a few more minutes till the yolk is about half cooked. Carefully remove from pan and set aside.

Directions
1. Cook baby bok choy in boiling water for about 30 seconds. Set aside.
2. Cook the instant noodles in boiling water. Drain and set aside. Discard water.
3. Pan fry the luncheon meat slices for a few minutes each side till crisp. If using ham slices, just heat up both sides for a while. Set aside.
4. To assemble, add your own soup broth plus the sesame oil seasoning. What I did was I added the packet seasonings on top of the noodles, pour boiling water over and stir to mix it in. Then I added the sesame oil, and assembled the meat, veggies and sunny egg on top. Garnish with some spring onions.

Hong Kong Style Instant Noodles 港式公仔面
“Gong Zai”
Noodles with Luncheon Meat 午餐肉公仔面

Psst … if you have leftover luncheon meat, try my fried rice with luncheon meat recipe.

                                           

Leave a Comment





53 Responses to “Hong Kong Style Instant Noodles”

  1. tintin — October 3, 2009 @ 11:47 am

    Instant noodles, I love it!! Oh my, I’m hungry now…

    中秋节快乐!!! :lol:

    Reply

    • wiffy replied: — October 5th, 2009 @ 10:54 am

      Thank you! Hope you had a great mid autumn’s day :-)

      Reply

  2. petite nyonya — October 3, 2009 @ 1:22 pm

    Instant noodles never looked this good! I have to admit, I love instant noodles too. There are times I didn’t feel like eating anything else except instant noodles. The way you’ve prepared this is delicious!

    Reply

  3. Ching — October 3, 2009 @ 11:28 pm

    Love instant noodle too, a quick lunch for me. Usually, I was too lazy to provide any topping. :P

    Reply

    • wiffy replied: — October 5th, 2009 @ 10:55 am

      Sometimes I love it plain too. Just noodles and the msg-laden soup is blissful too :wink:

      Reply

  4. Rasa Malaysia — October 4, 2009 @ 9:05 am

    Instant noodle is my guilty pleasure. Once in a while, I must have my fix. :)

    Reply

    • wiffy replied: — October 5th, 2009 @ 11:02 am

      Hi 5! It’s a guilty pleasure for many of us :-)

      Reply

  5. Emi — October 4, 2009 @ 1:12 pm

    I haven’t eaten instant noodles recently, but I like 出前一丁, too. I like the flavor of sesame :D oil in ramen.

    Reply

  6. Eat. Travel. Eat! — October 4, 2009 @ 2:03 pm

    Love these noodles! I see that the packaging for your area is different than what is imported into the US. Or maybe it is because I haven’t had one of these for a year now! I also like it with the egg but I haven’t added meat or vegetables before. Usually serve those on the side.

    Reply

    • wiffy replied: — October 5th, 2009 @ 11:02 am

      You haven’t had instant noodles for a year? That’s a good sign, heh :up:

      Reply

  7. Little Inbox — October 4, 2009 @ 8:29 pm

    I would love to have it anytime of the day. :) Here, I can’t find the seafood noodles soup for Chu Qian Yi Ding. That’s delicious.

    Reply

    • wiffy replied: — October 5th, 2009 @ 10:58 am

      I gotta try the seafood one from Chu Qian Yi Ding next time. I’ve only tried seafood for Nissin cup noodles and it’s my fave cup noodles.

      Reply

  8. The Little Teochew — October 4, 2009 @ 10:54 pm

    Gimme five! Tell me about it … the assumption that food bloggers feast everyday! That’s why I did a post on leftovers … to show that the reverse is true :) I actually ta-pau as often as I cook! How not to, in SG? And I never allow my inventory of instant noodles to run low ;) Great post, great pics!

    Reply

    • wiffy replied: — October 5th, 2009 @ 11:00 am

      Thanks! Yea I “ta pau” and had my fair share of sloppy eats and kitchen disasters, and it’s more often than not, opps hehe :|

      Reply

  9. tigerfish — October 4, 2009 @ 11:37 pm

    I did not know they use Chu Qian Yi Ding brand for Gong Zai noodles. I used to like Tung-I also…for the Q texture.

    Reply

    • wiffy replied: — October 5th, 2009 @ 11:00 am

      Tung-I? I have to try it sometime :-)

      Reply

  10. Bob — October 6, 2009 @ 3:17 am

    Instant noodles are the bomb. I have some that I’ve been trying to decide what to do with. Never would have thought to put a fried egg on top, I might just have to try that out.

    Reply

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