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Chinese BBQ Pork ‘Char Siew’ Noodles

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Bring the hawker centre to your very own home, with my take on this classic street food. Bouncy, glossy noodles and sweet, sticky pork – it’s all the things, guys.

WATCH THIS RECIPE

CHINESE BBQ PORK ‘CHAR SIEW’ NOODLES

PREP TIME

10 minutes
COOK TIME

15 minutes
SERVES

4
Ingredients

350g fresh egg noodles

1/2 bunch choy sum, cut into 3-4cm pieces

Char siew pork to serve here 

Sambal oelek to serve

Sliced spring onions (scallions) to serve

Wonton soup (optional) to serve here

 

Garlic oil:

1/4 cup vegetable oil 

5 garlic cloves, very thinly sliced

 

Sauce:

1/2 cup chicken stock (from the wonton soup, if making)

1/4 cup light soy sauce 

2 tbsp oyster sauce 

2 tsp caster sugar 

1 tsp sesame oil

Steps
Step 1

For the garlic oil, heat the oil in a small frying pan over medium heat. Add the garlic and cook, stirring often, for 3-5 minutes or until the garlic is golden. Use a slotted spoon to transfer the garlic to a plate lined with paper towel. Set aside. Reserve the oil.

Step 2

For the sauce, combine all the ingredients in a small jug and stir to dissolve the sugar. Set aside.

Step 3

Cook the noodles in a large saucepan of boiling water for 4 minutes. Drain and rinse under cold water.

Step 4

Meanwhile, place the choy sum in a heatproof bowl and pour over boiling water. Set aside for 4 minutes to blanch. Drain.

Step 5

Heat the reserved garlic oil in a wok over high heat. Add the sauce and simmer for 5 minutes or until reduced slightly. Add the noodles and use tongs to toss to combine. Transfer among bowls.

Step 6

Add the gai laarn to the bowls and top with char siu and a dollop of sambal oelek. Sprinkle with spring onions and serve with wonton soup if desired

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