Char Siu Noodle Soup Recipe

Char Siu Noodle Soup Recipes

Ingredients :

4 dried chinese mushrooms

200g barbecue pork (char siu)

100g fresh or tinned bamboo shoots, rinsed and drained

100g green vegetable, such as spinach, bok choy (pak choi) or Chinese cabbage

2 spring onions (scallions)

450g fresh or 350g dried egg noodles

1 liter (4 cups) chicken and meat stock

2-3 tbsp oil

1 tsp salt

1/2 tsp sugar

1 tbsp light soy sauce

1 tsp Shaoxing rice wine

1/4 tsp roasted sesame oil

Method :

Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and shred the caps. Thinly shred the pork, bamboo shoots, green vegetables and spring onions.

Cook the noodles in a pan of salted boiling water for 2-3 minutes if fresh and 10 minutes if dried, then drain and place in four bowls. Bring the stock to the boil, then reduce the heat to simmering.

Heat a wok over high heat, add the oil and heat until very hot. Stir fry the pork and half the spring onions for 1 minute, then add the mushrooms, bamboo shoots and green vegetable, and stir fry for 1 minute. Add the salt, sugar, soy sauce, rice wine and sesame oil and blend well.

Pour the stock over the noodles and top with the meat mixture and the remaining spring onion.

Serves 4

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