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Hong Kong Style Swiss Chicken Wings with Noodles 瑞士雞翼撈丁

“Swiss wings”? You hear it right ,but it has nothing related to Swiss nor it’s neither originated in Switzerland. This confusing dish name was a classic lost in translation scenario between “Sweet!” and “Swiss!” according to Wiki.

"瑞士雞翼"(Cantonese pronunciation: seoi6 si6 gai1 jik6) is one of the most popular dishes in local restaurants/Cha Chaan Teng in Hong Kong and are commonly served with instant noodles as a lunch option.

So, it is literally braised sweet soy sauce chicken wings. It is so easy to make and you can always make extra and freeze for later meals!🍽️

Serve 3-4

Ingredients you will need

600g chicken wings

400g/4 pack of instant noodle (no need to use the seasoning included)


150ml light soy sauce

100ml dark soy sauce

150ml water

100g brown sugar

3 thin slices of ginger


  1. Cover the wings with water in a saucepan and bring to boil.

  2. Drain and rinse under cold water to remove the "white foam" (aka the cooked protein).

  3. Pour the marinade in a large saucepan and bring to boil over medium high heat.

  4. Add the wings in, the marinade sauce should cover them.

  5. Turn to low heat and simmer for 15-20mins until the sauce thickened and the wings are cooked through.

  6. Meanwhile, cook the instant noodle with boil water in another saucepan for 2-3 mins or refer to the packet instruction, drain after the noodle is cooked.

  7. Mix in 4tbsp of the thickened sauce with the noodle and stir well.

  8. Serve hot with wings on plates.

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