Simple noodles with wok hei

Four Sheets was craving a particular noodle yesterday, so I dutifully started to research old blog posts to see where we could get a decent version. It's too cheap to be served at high-end Cantonese restaurants, but we wanted to make sure that it was well-executed at high heat. I had almost decided to revisit Ball Kee (波記大排檔) in Central before remembering that Ho Hung Kee (何洪記) has it on their menu.

Stir-fried noodles with soy sauce (豉油皇炒麵) - this was pretty good. Definitely stir-fried at high heat to deliver that wok hei (鑊氣), and not too much sauce so it was relatively dry.

House specialty wonton in soup (正斗鮮蝦淨雲吞) - this was so, sooo tasty. The flavors were so strong, must be the MSG.

Shrimp and baby shoots dumpling (翡翠菜苗餃) - love these as always, wonderful with lots of young spinach.