Creamy egg, homemade barbecue pork and noodles are topped off with a salty, gingery spring onion topping. This epic green sauce is the definition of addictive and can be used with almost anything: fried rice, noodles, roasted chicken. It will keep in the fridge for a week.
Chinese BBQ Pork & Egg Noodles
250g (9 oz) dried udon noodles
2 tbsp vegetable oil
1 tbsp finely chopped ginger
4 garlic cloves, finely chopped
100g (3.5 oz) spinach, sliced
200g (7 oz) Homemade Chinese BBQ ‘Char Siu’ Pork (or use store-bought), cut into bite-sized pieces
2 tbsp light soy sauce
1 tbsp oyster sauce
4 fried eggs (optional)
chilli flakes to serve (optional)
Spring onion & ginger sauce:
1 tbsp finely chopped ginger
1 tsp sea salt
1 cup finely sliced spring onion (scallions)
¼ cup vegetable oil
2 tsp sesame oil
- To make the spring onion & ginger sauce, place ginger, salt and spring onion into a mortar and give it a light pounding with your pestle to create a rough paste. Heat vegetable oil and sesame oil until hot (it’s hot when a wooden spoon will cause bubbles when dipped into the oil) then carefully pour over the spring onion mixture. Stir to combine and set aside until ready to serve.
- Cook the noodles in boiling water until just tender. Drain and set aside.
- Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the ginger and garlic and stir-fry for 30 seconds. Add the spinach and stir-fry until just wilted. Add the pork and stir-fry for another 30 seconds. Add the cooked noodles, soy sauce and oyster sauce and stir-fry until well combined. Add 2 heaped tablespoons of the spring onion & ginger sauce and toss until well combined.
- Remove from heat and divide noodles among serving bowls. Top with a fried egg and chilli flakes, if using. And add another dollop of spring onion & ginger sauce.
