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Char siu pork with stir-fried noodles
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Indulge in smoky roasted pork atop slippery Chinese noodles for a delicious meal.
Ingredients:
  • 125ml (1/2 cup) char siu sauce
  • 600g pork scotch fillet steaks, cut into 2cm-thick pieces
  • 250g pkt dried egg noodles
  • 18.40 gm vegetable oil
  • 1 large carrot, halved lengthways, thinly sliced diagonally
  • 1 red capsicum, cut into strips
  • 4 spring onions (shallots), cut into 5cm lengths
  • 20.00 ml finely grated fresh ginger
  • 1 bunch baby pak choy, trimmed, quartered lengthways
  • 60ml (1/4 cup) water
  • 42.00 gm Soy Sauce
  • 48.80 gm oyster sauce
  • 40.00 gm water, extra
Instructions:
  • Preheat the oven to 220C and prepare a greased wire rack on a lined baking tray. Set aside 1 tablespoon of char siu sauce. Mix the pork with the remaining char siu sauce in a bowl. Place the pork on the rack and roast for 25 minutes, turning halfway through, until the pork is tender and has a slight char.
  • Boil noodles in a saucepan for 3 minutes until tender, then drain and rinse under hot water.
  • Start by heating the oil in a wok with a lid over medium-high heat. Stir-fry the carrot and capsicum for 2 minutes until tender crisp. Then, add the spring onion and ginger and stir-fry for 2 minutes until aromatic. Next, add pak choy and water, cover, and cook for 1-2 minutes until the pak choy is just tender. Finally, combine the reserved char siu sauce, soy sauce, oyster sauce, and extra water in a jug. Add this mixture to the wok and stir-fry for another 2 minutes until well combined. Enjoy!
  • Serve the noodles in individual bowls and generously layer with the vegetable mixture and pork.

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