CHAR SIU CHOW MEIN (叉烧炒面)
Not sure what to do with that delicious leftover char siu? Here's a great way to use the famous Cantonese barbecue pork to make the best ever fried noodles - divinely filling, sweetly-umami and loaded with different textures. This recipe uses plenty of fresh herbs and a rich sauce to bring you the best pork chow mein (fried noodles) in 30 minutes. It tastes even better than takeout!
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 2 g, Calories 521 kcal, Carbohydrate 44.6 g, Protein 29 g, Fat 25.8 g, SaturatedFat 5 g, Cholesterol 94 mg, Sodium 802 mg, Fiber 2.9 g, Sugar 10.1 g
CHAR SIU NOODLES (叉烧捞面)
Char Siu Noodles will be your new favorite noodle recipe. With egg mein tossed in sauce, it comes LOADED so there's never a dull moment!
Provided by Jeannette
Categories Dinner Lunch Main Course
Number Of Ingredients 15
Steps:
- Divide the bag of noodles into halves or thirds, then start the process of boiling a pot of water while you microwave the noodles for 1 minute and 30 seconds on one side.
- Take it out of the microwave and flip it over, then repeat the microwaving for another minute and a half.Pro Tip: Use a large plate so you can spread the strands out flat.
- Put the microwaved noodles into the boiling pot of water to cook for 2 minutes or until just under al dente.
- Meanwhile, set up an ice bath in a large bowl or in the sink.
- Transfer the noodles into a colander with cold water running.
- As soon as each strand is cool to touch, put them into the ice bath. After a minute, take the noodles out to strain in a colander.
- Repeat these steps to cook the rest of the noodles.Pro Tip: Drizzle some sesame oil over the noodles and mix it in to stop any clumping.
- Lightly beat the eggs with the chicken bouillon powder fish sauce until combined.
- Add 1 tbsp cooking oil into a hot pan and turn the heat to medium.
- Pour in some of the egg mix and swirl it around until there is a thin layer across the pan's surface. Keep it on medium heat until the egg is no longer runny.Pro Tip: Use a soup ladle to ensure they're all roughly the same size each time.
- Use a spatula or chopsticks to fold the egg crepe onto itself from either side.
- Plate the cooked egg crepe then repeat until all the mixture is done.
- Thinly slice the egg crepe and BBQ pork.
- Heat up a wok or pan and add 2 tbsp cooking oil. On a high heat, stir fry the stems for 3 minutes with 1/2 tsp chicken bouillon powder.
- After that, add the leaves in along with 1/2 tsp chicken bouillon powder and cook for another 2 minutes or until just cooked. As soon as the greens are cooked, plate it.
- In a bowl, combine the oyster sauce, light soy sauce, chicken bouillon powder, sugar and sesame oil.
- Heat up a wok or small pot with 1 tbsp of cooking oil, then pour the mixed sauce in and simmer for 2-3 minutes or until the sugar has dissolved.
- In a large mixing bowl, put the mein and sauce in. Mix everything until well combined.
- Add in the BBQ pork, egg, choy sum and fried onion, then toss until well incorporated.
- Enjoy as is, or if you like it with a spicy kick, drizzle on some Sichuan Garlic Chili Oil or Lemongrass Chili Sauce!
Nutrition Facts : Calories 1092 kcal, Carbohydrate 158 g, Protein 69 g, Fat 20 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 266 mg, Sodium 1083 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving
CHAR SIU (CHINESE BBQ PORK)
"Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but it's important to cook with indirect heat.
Provided by David&Andrea
Categories World Cuisine Recipes Asian Chinese
Time 3h40m
Yield 4
Number Of Ingredients 9
Steps:
- Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
- Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
- Marinate pork in refrigerator, 2 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
- Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 482.9 calories, Carbohydrate 53.5 g, Cholesterol 126.7 mg, Fat 8.9 g, Fiber 0.6 g, Protein 43.8 g, SaturatedFat 3.1 g, Sodium 2249.8 mg, Sugar 48.3 g
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