Hong Kong Crispy Noodle Published: June 6, 2024|Last Updated: June 25, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Hong Kong Crispy Noodle 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Scale 1x2x3x 2–3 slices ginger 2– 3 slices cloves garlic 3–4 slices onion 1 Red bell pepper 3 oz. baby Bok choy 1 tsp cooking oil 1 immi noodle in “Spicy Beef” 1 tbsp cornstarch ¼ cup water Cook Mode Prevent your screen from going dark Instructions Prepare and chop your veggies such as red bell pepper and bok choy. In a bowl, mix cooked immi noodle and drizzle them with cooking oil. Put the noodles in the oven at 350°F for 13 minutes. Preheat your pan with oil and toss garlic, onion and ginger. Once fragrant, proceed to the next step. Toss the chopped vegetables into the pan with aromatics and cook for about 2 to 3 minutes. To create a broth, dissolve the immi spicy beef seasoning pack in a cup of water. In a small bowl, mix the cornstarch and water together to make a slurry. Pour the broth and cornstarch slurry into the veggies. The sauce will begin to thicken gradually. Take out the oven-ready immi noodles, add the sauce and veggies, and mix everything together