Wednesday, July 14, 2010
Chicken Char Siu Noodles 雞叉燒乾撈麵
This popular noodles dish that originated in Guangdong Province and Hong Kong can be found in many parts of Asia. It is always serve wet (in a broth) or dry (lightly dressed with cooked oil/lard and seasonings) no matter where you are and what sets them apart is their dry versions. In most parts of Malaysia we like to have the noodles toss in a simple dark sauce and serve alongside pickled green chillies, sometimes with a separate bowl of wontons in broth. This a a very quick meal to prepare especially if you are going to pick up the char siu from the shop.
P.S Yes we do like our noodles in black sauce in Malaysia! Check out the dark and delicious KL Hokkien noodles too!
recipe per serve
fresh egg noodles, allow 1.5 noodles per person
homemade chicken char siu or shop bought char siu, sliced
choysum or bokchoy, washed and cut into manageable lengths
spring onions, chopped
pickled green chillies in soy to serve
dressing for the noodles;
1 .5 tbs of light soy
1.5 tbs of caramel sauce
1 tbs of oyster sauce
1 tsp of castor sugar
dash of white pepper
Caramel sauce - Look out for this when you are at an Asian grocer next.
Bring a large pot of water to a boil, meanwhile prepare the sauce for the noodles.
Cook noodles in a pot of boiling water for 15 seconds, remove and rinse in a big pot of cold water. When the pot of water returns to a rapid boil, return the noodles and cook for another 15 seconds or til al dente. Blanch choysum or bokchoy briefly.
Mix noodles in the prepared sauce/dressing.
Top with sliced char siu, choysum and chopped spring onions. It is not complete without the pickled green chillies in soy of course.
Mix everything well and enjoy!