Char Siu Chow Mein Recipes

CHAR SIU CHOW MEIN (叉烧炒面)

Steps:

• If you're using regular dried noodles, bring a large pot of water to a boil. Cook noodles according to the instructions until al dente. Drain and rinse with tap water. Set aside. You can skip this step if you are using Hong Kong style pan fried noodles.
• Combine all the ingredients for the sauce in a small bowl. Mix well.
• Heat 2 tablespoons of oil in a large nonstick skillet (or a carbon steel or cast iron pan) over medium high heat until hot.
• Add the noodles. If you're using Hong Kong style pan fried noodles, pour in 1/2 cup water. Cook and stir for 2 minutes, or until the noodles are cooked. If you're using boiled noodles, cook the noodles for 1 minute, stirring occasionally, until it's evenly coated with oil. If the noodles start to look dry or stick to the pan (which happens more frequently if you're using a carbon steel or cast iron wok), pour in more oil or water to loosen it up.
• Move the noodles to one side of the pan. Add the remaining 1 tablespoon oil, green onion, and garlic to the other side of the pan. Stir for 20 seconds to release the fragrance. Then stir everything together.
• Add the baby bok choy, char siu, and pour in the sauce. Toss with a pair of tongs to mix everything. Cover the pan. Let steam for 1 minute or so, or until the bok choy is cooked and the sauce fully absorbed. Toss a few times. Carefully taste the noodles. Sprinkle with a pinch of salt and stir again, if needed. Transfer everything to serving plates.
• Serve hot as a main dish.

CHAR SIU CHOW MEIN (SINGAPORE STYLE)

Steps:

• First, prepare the egg noodles: Place the noodle nest in a large bowl, cover with boiling water and stand for 1-2 minutes. Mix the noodles well with a chopstick and as soon as they separate and soften, drain the noodles well and set aside to cool.
• Prepare the egg: In a bowl, add the egg, salt, white pepper, msg, sesame oil & water. Mix well and set aside.
• In a bowl, combine the light soy sauce, dark soy sauce, garlic paste and water. Mix well.
• Heat the wok over a high heat until smoking. Add the oil and swirl around the pan to coat evenly. Add the egg and stir-fry for 30 seconds until cooked. Add the onion, carrot, chilli, beansprouts and prepared egg noodles. Add the cooked char siu pork. Add the prepared sauce. Stir-fry for 1 minute.
• Add the curry paste. Stir-fry for 1-2 minutes over a high heat until the curry paste is evenly mixed throughout the ingredients. Add the spring onions, mix once more and serve.

PORK CHOW MEIN IN CHAR SIU SAUCE

Steps:

• Place noodles in a large pan of boiling water and cook until just tender.
• Drain noodles in a colander.
• Spread out on a clean tea towel to dry.
• Cut onion into quarters or eighths and separate layers.
• Cut carrot into thin strips.
• Cut spring onions into 5 cm lengths and the capsicum into 2.
• 5 cm squares.
• Heat 1 Tablespoon of the oil in a heavy-based pan.
• Add half the noodles and cook over a moderate heat for 5 minutes or until a golden, crisp ´cake´ has formed.
• Turn noodle cake over and cook a further 5 minutes, adding another tablespoon of oil by drizzling it down the side of the pan.
• Remove noodles to a plate and keep warm.
• Repeat this procedure with the remaining noodles.
• Heat remaining oil in a wok and cook the garlic and ginger until light golden.
• Add the onion, carrot, spring onion, and capsicum and toss over a high heat for 3 minutes.
• Add the ham fat, pork and char sui sauce and cook a further minute.
• Add bean sprouts and toss for a few seconds.
• Dissolve the cornflour in a little of the stock.
• Add with the remaining stock to wok.
• Stir until the liquid boils and thickens.
• Place noodle cakes on a serving platter and use a knife to break them up.
• Pour pork mixture over.
• Serve immediately.

CHAR SIU

Steps:

• To make the marinade, stir the soy sauce, hoisin sauce, ketchup, oyster sauce, 1/4 cup of the honey, the sugar, sherry, ginger, five-spice powder and food coloring if using together in a large bowl. Set aside.
• Cut the pork into strips 6 inches long and 3 inches wide. Place the strips flat in a shallow baking dish. Pour the marinade over the pork strips and refrigerate 8 hours or overnight.
• When ready to roast the pork, position one rack to the lowest part of the oven and another rack about 5 inches above it. Preheat the oven to 350 degrees F (175 degrees C).
• Drain the pork; place the marinade in a small saucepan. Bring to a rolling boil. Remove from the heat and stir in the remaining 1/4 cup honey.
• Place a shallow roasting pan on the bottom rack of the oven and fill the pan about three-quarters full with water. Carefully place the pork strips on the oven rack above the roasting pan so all sides of the pork strips are exposed to heat and all are over the pan to catch drips.
• Roast the pork for 30 minutes. Baste the pork strips with the honey mixture and roast for 15 minutes and baste again. Roast until the pork strips are crisp and golden brown, about 10 minutes longer.
• Remove the pork from the oven and let cool. To serve, slice the strips across into 1/2-inch strips and smother with reserved sauce.