Way out on Causeway Bay in Hong Kong, I ate in a middling restaurant pretty frequently before it closed. Like a lot of restaurants, it did a few things so well, so perfectly, that I kept going just for those dishes. One of them was these noodles, to which you can add shrimp or roast pork (really, anything you like), but I keep it pretty basic here. I make these once a week without fail. The whole chiles don’t make it spicy. If you want it that way you need to crush one or two up. I buy thin egg noodles at my local Asian market and keep them in the fridge. They will last two weeks if you have a refrigerator that has a good dehumidifier; otherwise you can freeze them, and they defrost quickly. This dish requires about 10 minutes of prep, and that’s it. One of my favorite easy weeknight meals … enjoy!
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