Char Siu (Roast Pork) Noodle Soup | 叉燒湯麵
I was so looking forward to the weekend because I could finally share a new recipe. Then I was kept busy for the whole weekend that I had to push writing this post just because the weekend is about to finish
Since I first mentioned about the pot of basil I planted earlier this year, I have been tracking the growth of the plants and reporting back here. Well unfortunately I am afraid that today maybe the last time I make this update.
One morning last week, as I opened my window to water the pot of basil that had been sitting outside of my window for the past several weeks or so, I was greeted with an awfully similar scene to last year’s squirrel family episode – a large hole was dug out in the middle of the pot with everything uprooted and destroyed.
Since the perpetrator ( the suspect being either a) squirrels, b) pigeons, c) hawks, d) a mini UFO, and other frying devils) is still on loose, I took pot in door and hope to save what’s left there. I will keep you guys posted.
Now back to the food…
Char Siu, aka Chinese barbecued pork, cha siu, and char siew, hardly needs and introduction. It is probably one of the most well known Chinese dishes and a staple consumed by the Chinese around the world.
You might think I am crazy but I actually like to make my own char siu when I have the time knowing I can buy it from one of the many Chinese restaurants across New York City. Making Char Siu is an art and one can be improved after many failed attempts but that’s another topic at another time. I will post the recipe at a later time.
For today, I’d like to share a recipe on classic Cantonese staple called char siu noodle soup. This humble but
delicious char siu noodle soup dish is made with left over char siu, left over chicken broth and some fresh Chinese egg noodles. If you can get fresh egg noodle packed and sold at Chinese supermarket, use those. If not, you can still go with dry egg noodles.
Bring the chicken stock to boil and favor with a slice of ginger, salt, and white pepper. Keep the stock hot on the stove top.
Bring a pot or wok full water to boil. Cook the noodles and green vegetables. Cook the noodles to your prefer texture and transfer the noodles and vegetables to the noodle bowl.
Slowly pour the chicken stock into the noodle bowl until the noodles are almost covered by the stock.
Top the noodles with char siu and garnish with chopped scallions. Serve the noodles hot.