Char Siu Noodles (叉烧捞面)

5 from 9 votes

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!

Prep Time20

Cook Time10

Course: Dinner, Lunch, Main Course

Cuisine: Cantonese, Chinese, Vietnamese

Servings:

Calories: 1092kcal

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!

Use a flat wok or pan to cook the omelette. Doing so helps to keep the omelette flat and even.
Mix the sauce in just before serving. This will prevent the ingredients from getting soggy.
Mix the Char Siu Noodles in smaller batches. Instead of dumping everything together, separate them into smaller parts so everything can be evenly coated in sauce. It's also easier to toss together.
Use whichever vegetables you like. We opted for choy sum, but there are many other options including bok choy, Chinese broccoli, carrots, snow peas and sugar snap peas.
We got our BBQ Pork from the local Chinese BBQ shop, but if that's not available then you can make your own using the recipe from The Woks Of Life. Alternatively, you can skip it and make the dish vegetarian using mushrooms or tofu.
We get all the sauces from Asian supermarkets. The main sauce is oyster sauce, but if you can't find any or would like to make it vegetarian, you can use an oyster sauce substitute.