Hokkien Noodles with Char Siu Pork
Last week I did mention that I want to use Char Siu in a lot of recipes, now this is one of them, Hokkien Noodles with Char Siu Pork. Like what I said I want to make my own char siu so I can control the meats tenderness because the ones available in Chinese Takeaway Shops tend to be harder and dry maybe because it was left hanging on their display window for some time.
Now for this recipe we will use Char Siu as our main ingredient in a noodle dish mixed with some strong flavoured mushroom like dried shiitake and some vegetables like choy sum. The noodles that we will be using today are Hokkien Noodles which is a type of yellow round egg noodles that are usually of medium thickness. This type of noodles is really popular in South East Asian cuisines and in China, it is also the favourite option for stir fried and soup dishes as it is versatile and easily handled unlike rice noodles which you need a really hot wok and a good skill in handling the noodles. Now there are two famous Hokkien Noodle dishes which is Hokkien hae mee, a Fujian Style Prawn Noodle dish popular in Singapore and Malaysia, and another one is Hokkien Char Mee which is very distinctive because of the use of dark soy sauce, this recipe is nothing like the two mentioned dishes but a different type of dish which will still have that authentic Asian flavours.
600g fresh Hokkien Noodles
400g char siu pork, thinly sliced
4 pcs dried shiitake mushrooms, soaked in 1 cup water
2 tbsp oyster sauce
3 tbsp light soy sauce
2 tsp honey
3 garlic cloves, minced
2 tsp ginger paste
1 red capsicum
1 bunch choy sum
- In a pot, prepare boiling water and quickly blanch choy sum.
- Remove soaked mushrooms from water, press to remove excess water then slice thinly.
- Now prepare a really hot wok, and then add oil.
- Sauté garlic and ginger then add the sliced mushrooms. Stir fry for 1 minute.
- Add the noodles, oyster sauce, light soy sauce, honey and water from soaked mushrooms. Stir fry for 4-6 minutes or until noodles are cooked.
- Add the char siu, capsicum and choy sum and stir fry for 2 more minutes.