Char Siu Noodles (叉烧捞面)
Char Siu Noodles will be your new favorite noodle recipe. With egg mein tossed in sauce, it comes LOADED so there's never a dull moment!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg / 2.2 lb egg noodles ((we use the thick flat version))
- 2 strips BBQ pork ((we get it from the Chinese BBQ shop))
- 2 bundles choy sum
- 6 eggs
- 1 tsp chicken bouillon powder
- 1 tbsp fish sauce
- cooking oil
- sesame oil ((for drizzling over the cooked mein))
- fried onions ((optional))
- 8 tbsp oyster sauce
- 3 tbsp light soy sauce ((or to taste))
- 2 tbsp sugar ((or to taste))
- 1 tbsp chicken bouillon powder
- 1 tbsp cooking oil
- 1 tbsp sesame oil
Instructions
- 1
Divide the bag of noodles into halves or thirds, then start the process of boiling a pot of water while you microwave the noodles for 1 minute and 30 seconds on one side.
- 2
Take it out of the microwave and flip it over, then repeat the microwaving for another minute and a half.Pro Tip: Use a large plate so you can spread the strands out flat.
- 3
Put the microwaved noodles into the boiling pot of water to cook for 2 minutes or until just under al dente.
- 4
Meanwhile, set up an ice bath in a large bowl or in the sink.
- 5
Transfer the noodles into a colander with cold water running.
- 6
As soon as each strand is cool to touch, put them into the ice bath. After a minute, take the noodles out to strain in a colander.
- 7
Repeat these steps to cook the rest of the noodles.Pro Tip: Drizzle some sesame oil over the noodles and mix it in to stop any clumping.
- 8
Lightly beat the eggs with the chicken bouillon powder fish sauce until combined.
- 9
Add 1 tbsp cooking oil into a hot pan and turn the heat to medium.
- 10
Pour in some of the egg mix and swirl it around until there is a thin layer across the pan’s surface. Keep it on medium heat until the egg is no longer runny.Pro Tip: Use a soup ladle to ensure they’re all roughly the same size each time.
- 11
Use a spatula or chopsticks to fold the egg crepe onto itself from either side.
- 12
Plate the cooked egg crepe then repeat until all the mixture is done.
- 13
Thinly slice the egg crepe and BBQ pork.
- 14
Heat up a wok or pan and add 2 tbsp cooking oil. On a high heat, stir fry the stems for 3 minutes with 1/2 tsp chicken bouillon powder.
- 15
After that, add the leaves in along with 1/2 tsp chicken bouillon powder and cook for another 2 minutes or until just cooked. As soon as the greens are cooked, plate it.
- 16
In a bowl, combine the oyster sauce, light soy sauce, chicken bouillon powder, sugar and sesame oil.
- 17
Heat up a wok or small pot with 1 tbsp of cooking oil, then pour the mixed sauce in and simmer for 2-3 minutes or until the sugar has dissolved.
- 18
In a large mixing bowl, put the mein and sauce in. Mix everything until well combined.
- 19
Add in the BBQ pork, egg, choy sum and fried onion, then toss until well incorporated.
- 20
Enjoy as is, or if you like it with a spicy kick, drizzle on some Sichuan Garlic Chili Oil or Lemongrass Chili Sauce!