Stir-Fried Char Siu Spaghetti (Hong Kong Cha Chaan Teng Style)

Stir-Fried Char Siu Spaghetti (乾炒叉燒意粉) is a nostalgic favourite you'll find in many Hong Kong cha chaan tengs (Hong Kong cafés). Inspired by Cantonese stir-frying techniques and Western ingredients, this fusion dish combines al dente spaghetti with sweet char siu, onions and spring onions, all coated in a rich, savoury sauce. It's simple, comforting and packed with that unmistakable Hong Kong café flavour.

For the best results, I recommend using my homemade Hong Kong Char Siu recipe, which delivers juicy pork with beautifully caramelised edges and authentic Cantonese BBQ flavour. (Recipe link here). If you have leftover char siu, this recipe is one of the best ways to transform it into a quick and satisfying meal that's ready in under 20 minutes. Don't have char siu? You can easily substitute it with chicken, beef, pork, prawns or tofu—just make sure your chosen protein is fully cooked before adding it to the stir-fry, as this recipe is designed to quickly bring everything together over high heat.

Authentic cha chaan teng flavour: Light soy sauce, Maggi seasoning and dark soy sauce create the rich savoury taste and signature deep colour found in Hong Kong café-style stir-fried spaghetti.

Great for using up leftovers: Whether you have leftover homemade char siu, cooked chicken, beef or prawns, this recipe transforms cooked protein into a quick and satisfying meal.

Ready in under 20 minutes: Using just one pan and a handful of pantry ingredients, this easy stir-fried spaghetti is perfect for busy weeknights.

Stir-Fried Char Siu Spaghetti (Hong Kong Cha Chaan Teng Style)
Serves: 2
Prep: 10 mins | Cook: 10 mins | Total: 20 mins
Ingredients	Instructions
Ingredients 200g spaghetti 150–200g char siu, sliced into strips or thick slices (Alternatively, use any cooked protein such as chicken, beef, pork, prawns or tofu.) ½ onion, thinly sliced 2 spring onions, cut into 4–5cm lengths 1 tbsp neutral cooking oil 1 tsp toasted sesame seeds, for garnish Sauce 1½ tbsp light soy sauce ½ tbsp Maggi seasoning 2 tbsp dark soy sauce 1 tbsp oyster sauce 1 tsp sugar 1 tsp sesame oil 1 tsp freshly ground black pepper	1. Cook the spaghetti Bring a large pot of salted water to the boil. Cook the spaghetti for 1 minute less than the package instructions, until just under al dente. While the spaghetti is cooking, prepare the sauce and other ingredients. Drain well and toss with a little oil to prevent sticking. 2. Prepare the sauce In a small bowl, combine the light soy sauce, Maggi seasoning, dark soy sauce, oyster sauce, sugar, sesame oil and black pepper. Stir until the sugar has dissolved, then set aside. 3. Prepare the char siu Slice the char siu into strips or thick slices. If using refrigerated leftover char siu (or another cooked protein), warm it in the microwave for 30–60 seconds, or heat it briefly in a frying pan until warmed through. This helps prevent the meat from drying out during stir-frying. 4. Stir-fry the ingredients Heat the cooking oil in a wok or large frying pan over high heat. Add the sliced onion and stir-fry for 2–3 minutes, until softened. Add the spring onions and char siu, then stir-fry for about 1 minute until fragrant. 5. Toss everything together Add the cooked spaghetti to the wok. Pour over the prepared sauce. Stir-fry over high heat for 1–2 minutes, tossing continuously until every strand of spaghetti is evenly coated in the sauce. 6. Serve Transfer to a serving plate and sprinkle with the toasted sesame seeds, serve immediately while hot.
Nutrition Facts Approx. per serving: 610 kcal, 28g protein, 19g fat, 77g carbs Nutrition information is estimated and may vary based on specific ingredients and quantities used.

Tips ⭐️

Cook the spaghetti slightly under al dente. It will continue cooking in the wok and won't become soft.

Use high heat throughout. This helps create the signature wok-fried flavour found in Hong Kong cafés.

Homemade char siu gives the best flavour, but good-quality shop-bought char siu works well too.

If the spaghetti looks a little dry while stir-frying, add 1–2 tablespoons of the pasta cooking water to loosen the sauce.

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