So that you’ve efficiently made Char Siu Pork to your visitors, however there’s an opportunity (although not a giant one!) that there are some leftover slices, nonetheless coated in that beautiful glaze. What to do? There are such a lot of choices that you’ve got for quick-to-cook but fashionable dinners for the remainder of the week. For instance, make the dim sum basic char siu bao, topping the sliced char siu on noodle soup, making inventive dishes resembling my scallion biscuits & char siu gravy, or cooking this char siu chow mein. With only a couple further pantry components you’ll have a feast on the dinner desk very quickly: noodles, aromatics, child bok choy, and a super-quick stir-fry sauce.
Cooking notes
1. Greatest chow mein noodles
Since transferring to New York, I’ve higher entry to Chinatown and extra choices when sourcing components. Not too long ago I found a kind of noodle that makes excellent fried noodles and I’ve been obsessive about it ever since.
It’s known as “Pan Fried Noodles (Hong Kong Model)”. The particular factor about this model is, it’s a kind of steamed noodle that’s semi-dried. For the reason that noodles are already cooked, you don’t must boil them earlier than utilizing. You’ll be able to merely pour some oil into the pan, add the noodles, and add some water to rapidly rehydrate them. Not solely are you able to skip the boiling, however the noodles even have a pleasant chewy texture that creates that heavenly crispy noodle texture identical to a Chinese language restaurant.
Do seize a pack if you happen to see them within the Asian market the subsequent time! And naturally, you need to use common chow mein noodles for this recipe and the outcome will nonetheless be tasty.
2. Find out how to put together child bok choy for stir fry
The important thing to any good stir fry is to chop all of the components into constant items in order that they cook dinner evenly. For child bok choy, right here is the way in which I put together it for stir fry:
- Take away the robust finish on the underside of every head.
- Take away the outer layer of leaves (they’re normally large and thick), till it exposes the middle that simply has just a few items of younger and skinny leaves. Throughout this course of, I additionally run faucet water to rinse the bok choy, as a result of typically there’s filth between the leaves close to the foundation.
- For the outer leaves, I chop off the white half. For further giant heads of child bok choy, I would even chop the white half additional into bite-size items. I cook dinner every little thing collectively on this recipe, as a result of my child bok choy is recent and fairly younger. In the event you’re utilizing bigger heads, you may cook dinner the white half first, for 1 minute or so, earlier than including the remaining. So the outcome might be extra constant with out the leaves being overcooked.
3. Find out how to prep effectively
The important thing to prepping for fried noodles is to get every little thing prepared close to your range. I discovered the simplest method is to group the components in bowls in keeping with the recipe. So you could have a much less cluttered countertop, plus it’ll be simpler so as to add the components through the cooking course of.
For this recipe, it is best to have 4 issues on the desk earlier than stir frying:
- Noodles (Pan-Fried Noodles, or boiled dried noodles)
- Sliced char siu
- Combined sauce
- Aromatics (garlic and inexperienced onion)
That’s it! It’s such a fast and scrumptious method to make use of your leftover char siu pork. I hope you take pleasure in!
Extra fried noodle recipes
In the event you give this recipe a strive, tell us! Go away a remark, charge it (when you’ve tried it), and take an image and tag it @omnivorescookbook on Instagram! I’d like to see what you give you.
Chinese language Cooking Made Simple
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Unsure what to do with that scrumptious leftover char siu? Right here’s an effective way to make use of the well-known Cantonese barbecue pork to make the most effective ever fried noodles — divinely filling, sweetly-umami and loaded with completely different textures. This recipe makes use of loads of recent herbs and a wealthy sauce to convey you the most effective pork chow mein (fried noodles) in half-hour. It tastes even higher than takeout!
Forestall your display screen from going darkish
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In the event you’re utilizing common dried noodles, convey a big pot of water to a boil. Cook dinner noodles in keeping with the directions till al dente. Drain and rinse with faucet water. Put aside. You’ll be able to skip this step if you’re utilizing Hong Kong type pan fried noodles.
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Mix all of the components for the sauce in a small bowl. Combine properly.
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Warmth 2 tablespoons of oil in a big nonstick skillet (or a carbon metal or forged iron pan) over medium excessive warmth till scorching.
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Add the noodles. In the event you’re utilizing Hong Kong type pan fried noodles, pour in 1/2 cup water. Cook dinner and stir for two minutes, or till the noodles are cooked. In the event you’re utilizing boiled noodles, cook dinner the noodles for 1 minute, stirring often, till it’s evenly coated with oil. If the noodles begin to look dry or persist with the pan (which occurs extra steadily if you happen to’re utilizing a carbon metal or forged iron wok), pour in additional oil or water to loosen it up.
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Transfer the noodles to 1 aspect of the pan. Add the remaining 1 tablespoon oil, inexperienced onion, and garlic to the opposite aspect of the pan. Stir for 20 seconds to launch the perfume. Then stir every little thing collectively.
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Add the newborn bok choy, char siu, and pour within the sauce. Toss with a pair of tongs to combine every little thing. Cowl the pan. Let steam for 1 minute or so, or till the bok choy is cooked and the sauce totally absorbed. Toss just a few occasions. Fastidiously style the noodles. Sprinkle with a pinch of salt and stir once more, if wanted. Switch every little thing to serving plates.
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Serve scorching as a major dish.
Ingredient Substitution Information
- Hong Kong type pan fried noodles are packaged semi-fresh noodles which are already cooked (steamed) after which flippantly dried. In the event you’re utilizing this kind of noodle, you may both rapidly rinse them in a pot of boiling water for just a few seconds or cook dinner them in a frying pan instantly with some water. In comparison with common dried noodles, this kind could be very quick to cook dinner and it yields a crispier outcome. You should use common dried noodles on this recipe as properly.
- See the weblog publish above on how one can put together bok choy for stir frying.
- The darkish soy sauce provides brown colour to the noodles and the way in which it caramelizes makes the dish look very appetizing. In the event you don’t have darkish soy sauce, use common soy sauce as an alternative.
Serving: 2g, Energy: 521kcal, Carbohydrates: 44.6g, Protein: 29g, Fats: 25.8g, Saturated Fats: 5g, Ldl cholesterol: 94mg, Sodium: 802mg, Potassium: 659mg, Fiber: 2.9g, Sugar: 10.1g, Calcium: 115mg, Iron: 3mg
The recipe was initially revealed on Jan 27, 2016 and up to date by Oct.19, 2019.
