Dried Char Siu Noodle Recipe

Dried char siu noodle is a classic dish from Chinese cuisine that everyone should try at least once in their life. The good news is not only is this noodle dish delicious, but it’s also quite easy to recreate at home.

The flavorful, tender pork makes the perfect companion for Chinese egg noodles. Serve them along with fresh green vegetables, and you will have an exquisite meal for your next dinner. Follow the steps in this post to make the best dried char siu noodles right in your kitchen.

The Overview of Char Siu

Char siu is a traditional barbecued dish from Cantonese cuisine. It is famous for its unique reddish color and sweet-savory flavors that come from a mixture of five-spice powder, honey, an array of spices, and other sweeteners.

People often serve char siu with rice and noodles or use it in stir-fried recipes. Outside China, the dish is also incredibly famous in Southeast Asian countries, such as Malaysia, Singapore, Vietnam, etc.

Ideal Tools for Making Dried Char Siu Noodle

This recipe asks for fairly basic kitchen tools, such as:

Ingredients for Dried Char Siu Noodle

Check the ingredient list below to prepare your noodle dish with char siu.

Step-by-step Guidance for Dried Char Siu Noodle

No more waiting! Let’s roll up your sleeves and make delicious dried char siu noodle with these 4 key steps.

Step 1: Prepare The Ingredients

Wash your vegetables and let them dry. Wash the pork (and pork bones), then let dry or pat dry with paper towels.

Cut the pork into large strips and pound them with the needle meat tenderizer to soften them. Doing this also helps the meat marinade better.

Next, mince 50 grams of shallot and 25 grams of garlic.

Marinate the pork with a mixture of

Use your hand (remember to wear food prep gloves) to thoroughly mix all the ingredients. Marinate for at least 30 minutes so the condiments can infuse the meat with their exquisite flavors.

Finely chop the green onions and coriander (including the bulb and root). Cut the chives into pieces. Chop the fresh chili finely and cut the radish into bite-sized pieces. As for the jicama, cut it into cubes and rinse them with water to prevent cloudy broth.

Cut one onion in half and mince the other one. Next, slice 100 grams of shallot thinly and mince 25 grams of garlic.

Step 2: Cook Your Char Siu Noodle

Add the pork ribs, green onions, and a little water into a pot and blanch for 2 to 3 minutes. Then, transfer them to a bowl of cold water to prevent the ribs from turning brown.

Once you’ve finished marinating the meat, preheat your oven for a few minutes to provide a stabilized temperature for roasting. Brush a layer of oil on the grill plate. Arrange the marinated pork evenly on the plate and roast for 20 minutes at 350°F.

Pour 2 liters (about 8.5 cups) of water into a pot. Stew the pork ribs along with the jicama, coriander roots, scallions, and onions. Cook for 1 hour to 1 hour and 30 minutes over medium heat. Remember to skim the foam occasionally for a clearer broth.

After 15 minutes of roasting, take the meat out and brush one side with the marinade, then continue roasting for 5 minutes. Next, flip and roast for another 20 minutes.

After the 15-minute mark, brush the rest of the marinade on the remaining side. Then, roast for another 5 minutes to ensure that the meat is not dry and cooked to perfection.

The next part is to make pork cracklings. Add the sliced pork fat to a pan and stir until it shrinks and turns yellow. Remove them from the pan.

Add the sliced shallots and minced garlic to the same pan and stir until they are fragrant and golden. Remove them from the pan.

Remove the coriander roots, scallions, and onions from the broth pot. Add in the radish and cook for another 20 to 30 minutes over low heat.

Ladle out a bowl of broth (you’ll use it to make the sauce later). Season the rest of the broth with 2 teaspoons of salt, brown sugar, and soup powder or up to taste.

Step 3: Finish The Dish

To make the sauce, add minced onion, pork broth, hoisin sauce, oyster sauce, sesame oil, rose dew wine, dark soy sauce, brown sugar, and soup powder to the pan you just used for making pork cracklings. Cook over medium heat and stir to combine.

Blanch the bok choy in boiling water for 2 to 3 minutes, then transfer them to a bowl of cold water to give them an appealing color and crispiness.

Next, blanch the egg noodles until softened, then put them into cold water. Stir to avoid lumping, then drain.

The char siu pork should be perfectly cooked by now, so take it out of the oven and slice it into your preferred size. Arrange the slices on a plate decorated with lettuce.

Step 4: Serve Your Char Siu Noodle

Ladle out the broth with pork ribs and radishes into a small bow. Sprinkle some minced scallions and coriander on top.

Put the noodles in another bowl and drizzle a little sauce over it. Arrange the bok choy around the noodles and place the char siu meat in the center. Finish with some pork cracklings along with fried shallots and garlic. You can sprinkle a little ground pepper on top as well!

Storage Tips for Char Siu, Noodles, and Broth

Char siu pork, noodles, and broth should be put inside separate airtight containers and refrigerated. Make sure that you consume any leftovers within 3 days.

Upgrade Your Meal With Dried Char Siu Noodle!

Dried char siu noodle is a delightful dish that’s simple enough to make regularly. More importantly, I’m certain that every member of your family will thoroughly enjoy this recipe. Let’s try making it to bring your meal to the next level.

If you have any questions regarding the recipe, don’t hesitate to leave a comment. Don’t forget to like and share this post so more people can enjoy this tasty dish. Thank you for reading. Until next time!