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.
Chinese BBQ Pork ‘Char Siew’ Noodles
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
- 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.
- For the sauce, combine all the ingredients in a small jug and stir to dissolve the sugar. Set aside.
- Cook the noodles in a large saucepan of boiling water for 4 minutes. Drain and rinse under cold water.
- Meanwhile, place the choy sum in a heatproof bowl and pour over boiling water. Set aside for 4 minutes to blanch. Drain.
- 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.
- 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
