This is a popular Cantonese style noodle soup made with Hong Kong style barbecue pork and fresh egg noodles! It's simple and comforting. It makes for a great dish on a cold day!
The char siu used in this recipe is from a restaurant that sells really juicy and flavorful roasted pork. Personally, I do not know how to make char siu but my dad makes phenomenal Hong Kong style char siu. Once I ask him for the recipe, I will attempt to make it and post the full detailed recipe! But for now, this restaurant-brought char siu will do. I made my own chicken broth for this recipe so I not sure about using store-brought chicken broth. It will most likely work, but I advise using the low sodium broth. You may need to adjust the seasoning if using store-brought broth.
Serves 2-4 Hungry Piggies
- 1 packet of thin egg noodle
- Roasted BBQ pork, thinly sliced (store brought)
- Shanghai bok choi, washed and blanched
- Scallion, chopped
- Fried onion/shallot (optional)
- 2 chicken breast, bone-in
- 10 cups of water
- 2 tsp Sempio Yondu Light (You can find this at the Korean grocery store)
- 1 tsp soy sauce
- 1/2 tsp salt
- 1/2 tsp sesame oil
- In a medium size pot, fill with 10 cups of water. Bring to a boil.
- Add chicken breasts to the boiling water and close lid. Wait for the water to bring to a boil again and then close flame.
- Set timer for 25 minutes.
- Start baking the roasted pork until they are hot. (I will post a detailed recipe on how to make roasted BBQ pork in the near future)
- In a separate pot, add water and bring to a boil. Add the bok choy and blanch for 30 sec-1 minute. Remove and place in a bowl.
- Rinse the pot and add water. This is for cooking the noodles. Bring the water to a boil.
- Whilst waiting for the water to boil, add 5 cups of the chicken broth to a seperate pot. Bring broth to a slight boil.
- Add all the seasoning ingredients. Add more salt if needed. Keep in mind, the BBQ pork has some seasoning on it, so it will make the broth a bit salty already.
- The noodles are separated into 1 serving portions. I used 1 1/2 rolls of the noodle for 1 serving. Add noodles to the pot of boiling water for 1 minute. Take the noodle out using a strainer and drain as much of the water as possible.
- Place noodle into a shallow serving bowl. Then add the pork and bok choy.
- Ladle the hot broth on top of each bowl and sprinkle will some freshly chopped scallion.
- I only used 5 cups of the broth to make 2 servings. You can season the other 5 cups of broth if you want to make more the next day or just double the seasoning if making for 4 servings total.