Grab your chopsticks and tuck into a big bowl of Chinese noodles. Top slippery noodles with pork thatβs been roasted until just charred for smoky flavour.
- Preheat oven to 220C. Place a greased wire rack on a lined baking tray. Reserve 1 tablespoon of char siu sauce. Combine pork and remaining char siu sauce in a bowl. Place pork on rack. Roast, turning halfway, for 25 minutes or until pork is tender and slightly charred.
- Meanwhile, cook noodles in a saucepan of boiling water for 3 minutes or until tender. Drain. Rinse under hot water. Drain again.
- Heat the oil in a wok with a lid over medium-high heat. Stir-fry the carrot and capsicum for 2 minutes or until tender crisp. Add the spring onion and ginger and stir-fry for 2 minutes or until aromatic. Add pak choy and water. Cover and cook for 1-2 minutes or until pak choy is just tender. Combine the reserved char siu sauce, soy sauce, oyster sauce and extra water in a jug. Add to wok. Stir-fry for 2 minutes or until combined.
- Divide the noodles among bowls. Top with the vegetable mixture and pork.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set