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Hong Kong Crispy Noodle

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Hong Kong Crispy Noodle

  • Author: Kevin Lee


  • 23 slices ginger
  • 23 slices cloves garlic
  • 34 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


  1. Prepare and chop your veggies such as red bell pepper and bok choy.
  2. In a bowl, mix cooked immi noodle and drizzle them with cooking oil.
  3. Put the noodles in the oven at 350°F for 13 minutes.
  4. Preheat your pan with oil and toss garlic, onion and ginger. Once fragrant, proceed to the next step.
  5. Toss the chopped vegetables into the pan with aromatics and cook for about 2 to 3 minutes.
  6. To create a broth, dissolve the immi spicy beef seasoning pack in a cup of water.
  7. In a small bowl, mix the cornstarch and water together to make a slurry.
  8. Pour the broth and cornstarch slurry into the veggies. The sauce will begin to thicken gradually.
  9. Take out the oven-ready immi noodles, add the sauce and veggies, and mix everything together