Dried Char Siu Noodle Recipe

Lastest Updated April 21, 2024
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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 noodle right in your kitchen.

Tasty Dried Char Siu Noodle

A Thing Or Two About Dried Char Siu Noodles

Char siu is a traditional barbecued dish from Cantonese cuisine. It is famous for its unique reddish color and sweet-savory flavors that comes 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 South East Asian countries, such as Malaysia, Singapore, Vietnam, etc.

I think that’s about enough side information. Let’s jump right into today’s recipe!

Tools

This recipe asks for fairly basic kitchen tools. Among the required tools, an oven is the most important as you need it to roast the meat.

  • Multifunction oven: This handy kitchen appliance allows you to roast pork to perfection with ease.
  • Needle meat tenderizer: A must-have for many pork recipes as it can effectively soften the meat.
  • Knife: Make sure that your knife is sharp and well-maintained.
  • Chopping board: For chopping the pork.
  • Marinade container: Marinating is an important part of this recipe, and a good marinade container makes sure that your meat is fully infused with flavor.
  • Basting brush: For brushing the marinade on the meat.
  • Tongs: Use this tool to handle the meat.
  • Ladle: You’ll need a ladle to skim the broth.
  • Slotted spoon: A useful cookware to help you take the noodles out.
  • Cooking pot: Use it to cook the pork ribs and broth.
  • Strainer: To drain the noodles.
Fairly Basic Kitchen Tools

Ingredients

I chose pork collar for this recipe as this cut has a balanced portion of fat and lean meat. You’ll also need an array of spices and condiments for the marinade.

  • Pork collar: You can also use pork belly or pork loin for this dish, but pork collar is the best choice.
  • Pork ribs: Pork bones are also a great choice if you want to cut down on cooking time.
  • Pork fat: Pork cracklings are the cherry on top that makes the dish more memorable.
  • Bok choy: This is a common vegetable choice for lots of Chinese noodle dishes.
  • Shallot and garlic: Help your dish to be more fragrant.
  • Onion, radish, jicama: Your broth won’t be complete without them.
  • Green onions, coriander, chives, chili: For garnishing the dish.
  • Spices and sauce: Five-spice powder, red pepper powder, hoisin sauce, oyster sauce, etc. They are essential ingredients for the marinade.
  • Chinese egg noodles: For serving with the char siu.

Instructions

No more waiting! Let’s roll up your sleeve and make some delicious dried char siu noodles!

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.

Cut The Pork Into Large
Mince Of Shallot And Garlic

Marinate the pork with a mixture of powder food coloring, pepper, chicken powder, five-spice powder, olive oil, peanut butter, honey, salt, brown sugar, soup powder, hoisin sauce, oyster sauce, sesame oil, soy sauce, rose dew wine, dark soy sauce, char siu sauce, minced shallot, and garlic.

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.

Pork With A Mixture

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.

Chop The Green Onions And Coriander

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.

Pork Ribs And Pot And Blanch

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 degrees F.

Arrange Marinated Pork Evenly

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.

Stew The Pork Ribs Along With The Jicama

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.

Marinade On The Remaining Side

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.

Brush One Side With The Marinade

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.

Onion And Garlic In 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.

Coriander Scallions And Onions From The Broth Pot
Ladle Out A Bowl Of Broth

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.

To Make The Sauce

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.

Poached Cabbage And Noodles

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.

Slice It Into Your Preferred Size

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!

Serve Your Char Siu Noodle

Storage

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 Noodles!

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!

Dried Char Siu Noodle Recipe

Dried Char Siu Noodle

Dried char siu noodle is a dish you don’t want to miss. Sweet, savory char siu pork slices paired with chewy egg noodles and a flavorful sauce, this recipe is the perfect choice for your next family dinner.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 10 servings
Calories: 831kcal

Ingredients

For The Char Siu Pork

  • 1 kilogram pork collar (or pork belly, pork loin)
  • 50 grams shallot
  • 25 grams garlic
  • 0.3 teaspoon powder food coloring
  • 1 teaspoon pepper
  • 1 teaspoon chicken powder
  • 2 teaspoons five spice powder
  • 2 teaspoons olive oil
  • 2 teaspoons peanut butter
  • 2 teaspoons honey
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon soup powder
  • 2 teaspoons hoisin sauce
  • 2 teaspoons oyster sauce
  • 3 teaspoons sesame oil
  • 5 teaspoons soy sauce
  • 5 teaspoons rose dew wine
  • 5 teaspoons dark soy sauce
  • 100 ml char siu sauce

For The Broth

  • 500 grams pork ribs
  • 1 onion
  • 1 radish
  • 1 jicama
  • 2 teaspoons salt
  • 2 teaspoons brown sugar
  • 2 teaspoons soup powder
  • Green onions, coriander, chives, chili

For The Sauce

  • 1 onion
  • 1 bowl of broth
  • 2 teaspoons hoisin sauce
  • 2 teaspoons oyster sauce
  • 3 teaspoons sesame oil
  • 3 teaspoons rose dew wine
  • 5 teaspoons dark soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon soup powder

For Garnishing

  • 100 grams pork fat, sliced into small cubes
  • 100 grams shallot
  • 25 grams garlic
  • 400 grams bok choy
  • 100 grams lettuce

Instructions 

  • Wash your vegetables and let them dry. Wash the pork (and pork bones), then pat them dry.
  • Cut the pork into large strips and soften them with the needle meat tenderizer.
    Cut The Pork Into Large
  • Mince 50 grams of shallot and 25 grams of garlic.
    Mince Of Shallot And Garlic
  • Marinate the pork with ⅓ tsp powder food coloring, 1 tsp pepper, 1 tsp chicken powder, 2 tsp five spice powder, 2 tsp olive oil, 2 tsp peanut butter, 2 tsp honey, 1 tsp salt, 1 tsp brown sugar, 1 tsp soup powder, 2 tsp hoisin sauce, 2 tsp oyster sauce, 3 tsp sesame oil, 5 tsp soy sauce, 5 tsp rose dew wine, 5 tsp dark soy sauce, 100 ml char siu sauce, minced shallot, and garlic.
    Pork With A Mixture
  • Thoroughly mix all the ingredients and marinate for at least 30 minutes.
  • 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.
    Chop The Green Onions And Coriander
  • Cut the jicama 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.
  • 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.
    Pork Ribs And Pot And Blanch
  • 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.
    Stew The Pork Ribs Along With The Jicama
  • After marinating the meat, preheat your oven for a few minutes.
    Arrange Marinated Pork Evenly
  • Roast the pork slices for 15 minutes at 350 degrees F.
  • Take the meat out and brush one side with the marinade. Roast for another 5 minutes.
    Marinade On The Remaining Side
  • Brush One Side With The Marinade
  • Repeat steps 12 and 13 for the other side.
  • Slice the pork fat, add it to a pan and stir until it shrinks and turns yellow. Remove them from the pan.
    Onion And Garlic In 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.
    Coriander Scallions And Onions From The Broth Pot
  • Ladle out a bowl of broth (you’ll use it to make the sauce later). Season the rest of the broth with 2 tsp salt, 2 tsp brown sugar, and 2 tsp soup powder or up to taste.
    Ladle Out A Bowl Of Broth
  • Add minced onion, pork broth, 2 tsp hoisin sauce, 2 tsp oyster sauce, 3 tsp sesame oil, 3 tsp rose dew wine, 5 tsp dark soy sauce, 1 tsp brown sugar, and 1 tsp soup powder to the pan you used for making the cracklings.
    To Make The Sauce
  • Cook over medium heat and stir to combine. Your sauce is now ready.
  • Blanch the bok choy in boiling water for 2 to 3 minutes, then transfer them to a bowl of cold water.
    Poached Cabbage And Noodles
  • Blanch the egg noodles until softened, then put them into cold water. Stir to avoid lumping, then drain.
  • Slice the char siu pork and arrange it on a plate decorated with lettuce.
    Slice It Into Your Preferred Size
  • Ladle out the broth with pork ribs and radishes into a small bow. Sprinkle some minced scallions and coriander on top.
    Serve Your Char Siu Noodle
  • Put the noodles in another bowl and drizzle a little sauce over it. Add the bok choy and pork cracklings. Enjoy!

Video

Notes

  • You can serve the noodles with extra chili sauce, hoisin sauce, Shacha sauce, soy sauce mixed with chili and garlic, etc., to make your dish more flavorful.

Nutrition

Calories: 831kcal | Carbohydrates: 20g | Protein: 18g | Fat: 76g | Saturated Fat: 27g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 34g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 1171mg | Potassium: 628mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1867IU | Vitamin C: 37mg | Calcium: 94mg | Iron: 2mg
Richie

Richie

Content Writer

Expertise

Home Cooking, Meal Planning, Food Styling, Food Photography, Cooking-video Maker, Beverage Evaluation Expert

Education

Saigon Culinary Arts Centre, Ho Chi Minh City, Vietnam

  • Program: Diploma in Culinary Arts
  • Focus: Vietnamese and Asian cuisines with intensive training and hands-on approach.

Vietnam Australia Vocational School (VAAC), Hanoi, Vietnam

  • Program: Bartender
  • Focus: Basic knowledge on how to store, preserve and select ingredients, and practice cocktails, mocktails, hot and cold drinks.

Richie, based in Ho Chi Minh City, Vietnam, is a dynamic Content Writer with a talent for capturing the essence of culinary art.

Richie specializes in creating visually appealing and tasty content, offering a new angle on Vietnamese and other culinary traditions. With a background in graphic design and a love for food styling and photography, he expertly combines beauty with food narratives, encouraging his audience to discover the culinary world through his imaginative perspective.

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