Best of the Best Wonton Noodles in Hong Kong – Freedom Noodle Stall

Next on  UPL’s list was the Freedom Noodle Stall.

Freedom Noodle Stall

The main barrier I faced in looking for Freedom Noodles stall was my limited ability to read Chinese characters. Ok, I admit that I was very idiotic to look for “Freedom Noodle stall” not thinking that it was a direct translation from mandarin… so just for those who would be looking for Freedom Noodle Stall, please look for the red signboard and follow the google link… My google directions weren’t working quite as well when we went…. and we walked up and down the street on both sides. Eventually, we asked a nice elderly man who kindly directed us to Freedom Noodle Stall.

You won’t find much written about Freedom Noodles on websites as it’s more of a local favourite. That’s what I like about it, their food has not been hyped up.  The locals that go there seem more like regulars who go there for their weekly serve of wonton noodles.

To try something different, I had the shrimp dumpling noodles, however, the shrimp dumplings lacked flavour. Even though there were alot more ingredients used, like dried mushrooms, carrots and black fungus, it did not taste good.  The wantons (which are only made from shrimp and pork) were alot tastier. The  soup had  slight “alkaline” flavour from the noodles which did not taste pleasant.

Chinese egg noodles usually have alkaline water added in to make the texture of the noodle springy, also responsible for the yellow colour of the noodles. When a wonton noodle dish has an ‘alkaline’ taste it’s similar to tasting soap. I obviously do not recommend eating soap tasting noodles. Many specialised wonton noodle shops are able to find the balance between removing the alkaline flavour from the noodles and not overcooking the noodles to maintain the springiness. When the noodles are not blanched and rinsed well, the alkaline taste can come through in the soup, making the whole dish taste slightly vile… I hope that it might have just been my serve…

My sister had the dry noodles with wontons, I’m happy to say that her wontons were scrumptious and was well worth our trip there.

Freedom Noodles has an English menu, even though I’m pretty sure that the 5th entry “Fresh dumplings (filling-pork and green chives)” reads as fish skin in Chinese characters… the rest seem to be a proper translation.

So, in summary, while the wontons from Freedom Noodle Stall were yummy, I still much prefer my first wanton noodles at Wing Wah Noodle Shop

Freedom Noodles

G/F, 15 Canal Road West, Causeway Bay (or edge of Wan Chai)
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  • Lollcakes

    Ooh, I love wontons. YUM!

  • Michelle Chin

    Hmm, I should go to wing wah for my vacation to hk.

  • Hannah Terry-Whyte

    I’ve never had dry noodles and wontons before… not even ones that taste like soap. What a tragedy for me!

  • honeyandsoy

    Lol, Hannah, you’re so funny!

  • honeyandsoy

    ooo…you’ll be able to go to Mak’s Noodles too!

  • Gera @ SweetsFoods

    I’d like visiting HK someday and more to taste the delicious food there…I want those dry noodles with yummy wontons right now!

    All the best,


  • Anonymous

    I’ve unfortunately been a receipient of those type of soapy noodles, they do indeed taste vile! Luckily since I’m now gluten free, rice noodles don’t have the same issues.

  • Faith

    Local favorites are the best! This one looks like an amazing find.

  • Heidi – apples under my bed

    Ah! Wonton noodle soup is my favourite. I am SO happy i found your blog :) Cant wait to try out all your recommendations next time I am there.
    Heidi xo

  • honeyandsoy

    Lol Gera, I hope you do get to go to Hong Kong soon to eat those yummy wontons!


  • honeyandsoy

    Hmmm, yeah, sometimes I do prefer the rice noodles, much more fail proof 8)

  • honeyandsoy

    Thanks faith 8), it was an interesting journey to find this stall, glad we did even though we had the miss with the noodle soup.


  • honeyandsoy

    Hi Heidi,

    Glad that you found us! 8) Let me know if you like wing wah’s wonton noodles.


  • Lauren aka Ms Baklover

    Oh, I am so glad you are doing the rest of Uncle Princess Leo’s treasure map! I told a friend about it who is planning a trip to Hong Kong, and she loved it. Such a neat story.

    Thanks for the info about the alkaline water – interesting! I have always blanched my noodles separately before adding to the soup or the wok, but have never known why I did it. Now I’ll be more diligent with blanching and rinsing.

  • honeyandsoy

    Lol, glad you love the story. Uncle Princess Leo on the other hand is devastated that his nickname is public 8)