Char Siu (Roast Pork) Noodle Soup | 叉燒湯麵
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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.
Ingredients
- Char siu (Chinese barbecued pork), sliced
- 2 rolls fresh Chinese egg noodles
- 4 head baby bok choy
- Chopped scallions
- 2.5 cup chicken stock (can use other kinds of stock)
- 1 slice ginger
- ½ tsp white pepper powder
- 1 tsp sugar
- 1/2 tbsp cooking wine
- salt to taste
Instructions
- Bring the chicken stock to boil and favor with a slice of ginger, salt, sugar, cooking wine, 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 preferred texture and transfer the noodles and vegetables to the noodle bowl. I like my noodles al dente so I don't cook them for more than 3 minutes.
- 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.
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Looks wonderful – but where’s the recipe for the char siu? PLEASE?
Hello Jeannette, thanks for checking out the noodle recipe. The roast pork recipe will come up shortly!
As I am looking at your pics my mouth is watering…delicious bowl of soup!
Hi Yi! Just got back from a long family vacation, still disoriented from all the outdoor activities, it’s also hard to deal with the Houston heat (over 100 degrees today) after being at Northern California…
This recipes looks like something I really need right now, the soup noodle looks so comforting, I would slurp the whole bowl up in no time!
You make me want to buy some good quality char siu and fresh noodles then make this at home.
Delicious, homey dish! Love how simple but beautiful this noodle dish is. Thanks for sharing!
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Looks delicious! Can’t wait for your Char Siu recipe.
Oh wow, your noodle soup looks PERFECT Yi!!! Can I have one order please?? Love char siu and the noodle. It’s simple but the taste is unbelievable.
Looks delicious. I made char sui buns once and they were delicious so I’m sure the pork would be great in this soup as well!
You must be referring to char sui bao. They come baked so they look like a big dinner roll or steamed so the outside is soft and white with no crust of any kind. Some places have the latter in a steam cabinet, ready to go. There are a lot of other flavors, baked or steamed. My local market has a steamed one filled with a ground pork and vegetables, sort of like wonton filling. Yum.
Agreed with Jeff on the delicious steamed or baked buns. If you are looking for a recipe on steamed meat buns, this recipe might help!
Oh, I love this. I have had the same dish so many times here in Hong Kong! Your Char siu is just looking the perfect! I love the simplicity of the dish and I know, it tastes great…Thanks for sharing this…
Oh Yi! This noddle soup looks delicious, perfect for any meal…I never made char siu…
Thanks for sharing this recipe and hope you are having a great week 🙂
It is always a pleasure to open your website and view the beautiful photographs and read the content.
Regarding Basil…I have crushed egg shells, sprinkled cayenne pepper and even put a wire basket over my plants on the balcony. This year so far is the first year I’ve had nothing get to my plants and believe it or not, I have not done anything. I know all of my plantings will be flourishing and that’s when I’ll take the hit.
Good luck on reviving. It’s not too late to start over, perhaps you can get screening from Home Depot and fold it around the pot. Cone shaped.
This looks delicious! I love noodle soups. My mom used to make us this Korean noodle soup called Kalgooksu every weekend. This post is making me want some!
Speaking of Korean noodle soup, I just discovered Jjamppong the spicy seafood noodle dish that was brought to Korea by Northern Chinese where they opened Chinese restaurants with a Korean twist. I actually found a Korean-Chinese restaurant where the noodles are hand stretched. Sooo good.
Wow, I’d love to see your char siu recipe! As for this recipe? Super! Any soup with noodles is my friend – one of my favorite types of soup. So sorry to hear about your basil plant. It might be squirrels, although I’ve never seen that trouble with ours (but then, there’s lots of other stuff for squirrels to eat where I live). Hope your plant revives. Good post – thanks.
wow I can’t believe you make your on char siu. looking forward to that recipe!
One of my favorite noodles, simple but so satisfying specially with siopao on the side