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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
If white rice meals have become too familiar and your kitchen needs a change, then this is the stir-fried dish you cannot miss. Today, let’s join TasteVN cook a delicious dry noodle with char siu!
Ingredients for Dry Noodles with Char Siu For 2 people
Lean pork 5 kg Char siu sauce 1 can (397gr) Pork bones 400 gr Food coloring 1 teaspoon (red color) Noodles 100 gr Bok choy 5 branches (also known as Chinese cabbage) Onion 2 bulbs Garlic 50 gr Minced garlic 20 gr Shallots 50 gr Minced shallots 20 gr Ginger 30 gr Green onions 50 gr Dark soy sauce 1 tablespoon Soy sauce 5 tablespoons Sweet soy sauce 1 tablespoon Broth 2 tablespoons Honey 3 tablespoons Sesame oil 1/2 tablespoon Garlic oil 1 tablespoon Oyster sauce 1 tablespoon Cooking oil 4 tablespoons Chili sauce 1 tablespoon Salt 2 teaspoons Chicken seasoning powder 1 teaspoon
How to choose fresh ingredients
How to choose fresh pork
- Good pieces of meat must be dry, not slimy, have no rancid smell, and have a normal pink color.
- It is advisable to buy firm pieces of meat that are highly elastic and have even fibers.
- Absolutely avoid buying dry, tough pieces of meat, with a firm texture that does not stick to the hand, mushy inside, and has an odor.
- If you press your finger into the meat and it sinks without bouncing back, it is old meat and should not be purchased.
- Do not buy pork that has a layer of lean meat close to the skin, bright red due to being injected with a growth stimulant.
How to choose fresh pork bones
- Good marrow bones have a bright color, are not pale, have no strange smell, and are not cold.
- For the best choice, you should select bones of medium size, just right. Choose a bone chunk about 2 – 3 finger joints in size.
- If the bones are too large, it is from a sow; if the bones are too small, it may be from a sick pig that was slaughtered early for sale, which should not be purchased.
Tools needed
How to prepare Dry Noodles with Char Siu
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Prepare the pork meat and bones
Purchase pork meat and bones, then use salt and lemon to rub on the meat to remove the slime and fishy smell, after that rinse thoroughly with water several times and let it drain.
Bring a pot of water to a boil over high heat, when the water is boiling, add the cleaned pork bones to blanch for 2 minutes; once the surface of the bones has partially cooked, turn off the heat, remove the pot, and discard the water used for blanching the bones.
How to clean pork bones and remove unpleasant odors- Another useful tip is to add a little white wine to the water when blanching the pork bones. The alcohol is very effective in eliminating odors.
- You can also use lemon, vinegar, salt, or ginger to rub on the pork bones and let it sit for about 5 – 10 minutes before rinsing with water.
See details: Tips for removing unpleasant odors from various meats that women should know
The blanched pork bones should be rinsed again with cold water and then drained.
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Mix the char siu sauce mixture
Cut the roots and peel 50g of garlic and shallots, scrape the ginger clean, wash thoroughly, and put them into a plastic bag. Use a pestle, rolling pin, or a heavy hard object to crush the garlic, shallots, and ginger, then transfer them to a large bowl.
Add to the crushed ginger, garlic, and shallots 1 can of char siu sauce, add 3 tablespoons of soy sauce and 3 tablespoons of honey, and stir well with a spoon to mix the ingredients together. Depending on your preference, you can add 1 teaspoon of red food coloring for a more appealing color in the finished meat.
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Marinate the meat
After cleaning the pork and letting it drain, place it in a bowl of char siu sauce, coating the meat evenly with the sauce to absorb the seasoning.
Cut an additional 50g of green onions into pieces about the length of a finger and add them to the bowl with the meat, using your hands to crush the onions to release their fragrance, rubbing them over the surface of the meat.
Use plastic wrap to cover the bowl of meat and marinate it in the refrigerator for at least 30 minutes.
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Make the dipping soup
Place a large pot on the stove, add 2 halved onions, the cleaned pork bones, and 1.2 liters of water. Season the broth with 1 teaspoon of salt, turn the heat to high, and bring to a boil.
When the water is boiling vigorously and foam rises to the surface, use a spoon to skim off the foam to clarify the water. Cover loosely and reduce the heat to low, simmer the bones for 2 hours to extract all the sweetness.
After 2 hours of simmering, remove the lid, take out the onions, and season the broth with an additional 1 teaspoon of salt and 1 teaspoon of chicken seasoning, stir well and taste to adjust.
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Grilling the meat
You should wrap the grill tray tightly with aluminum foil for easier cleaning after grilling. Preheat the oven for 15 minutes at 200 degrees Celsius to stabilize the heat.
Use a tray, place the skewers in the tray and put the marinated meat on top so that the meat does not touch the grill tray. Lay the piece of meat flat on the grill for even cooking. Put the meat in the oven at 180 degrees Celsius for 30 minutes, setting the oven to even heat from both the top and bottom.
After the first 30 minutes, if you see that the top of the meat has browned nicely, you can take the meat out, flip it over, and brush the marinade sauce on the other side. Put the meat back in the oven and continue grilling for another 30 minutes.
After the grilling time, if you see that the meat is evenly cooked, visually appealing, and has a uniform color, you can turn off the oven and take the meat out to cool slightly.
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Making garlic onion oil
Place a pot on medium heat and heat 4 tablespoons of cooking oil. When the oil is hot, add 20g of minced shallots and 20g of minced garlic into the pot.
Stir continuously and fry until the shallots and garlic turn golden and fragrant, then turn off the heat. Pour the mixture through a strainer to collect the garlic onion oil, separating the oil and the fried shallots and garlic into two bowls.
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Make the dressing
Put 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of sweet soy sauce, 2 tablespoons of broth, 1/2 tablespoon of sesame oil, 1 tablespoon of garlic onion oil, 1 tablespoon of oyster sauce, and 1 tablespoon of chili sauce into a bowl.
Stir well to combine the mixture evenly.
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Boil bok choy and noodles
After buying bok choy, wash it thoroughly under running water to remove all the dirt and then place it in a basket to drain.
Bring a pot of water to a boil with a little salt and 1 teaspoon of cooking oil. When the water is boiling vigorously, add the bok choy and boil for about 2 minutes until just tender. Remove the bok choy and rinse it under cold water to keep it crisp and green.
Next, place the noodles in a strainer, blanch the noodles in boiling water for about 1 minute, and use chopsticks to separate the noodles. After 1 minute, remove the noodles, shake off the excess water, then dip them in a bowl of cold water, drain, and place in a bowl.
How to keep green vegetables vibrant after boiling- When boiling, add a little salt to the water. When the water is boiling, dip the roots of the vegetables in first for about 30 seconds, then dip the leafy tops in, submerging the entire vegetable in the water.
- To keep the vegetables green for a longer time after boiling, you can add a little lard or cooking oil to the boiling water before adding the vegetables.
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Completion
The char siu should be sliced thinly and arranged on a plate. The bone broth can be scooped into a bowl, topped with a little chopped green onion.
After blanching the noodles, place them in a large bowl, add just enough sauce and mix well.
Arrange a few bok choy leaves and some slices of char siu on top of the noodles, sprinkle with a little more chopped green onion, and the dish is ready to enjoy.
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Final Product
The chewy noodles are mixed with a rich sauce, balancing the salty and sweet flavors that are extremely appealing. Served with the noodles is the char siu marinated deeply in spices, tender and moist, looking appetizing, delicious, along with crisp and sweet boiled greens. Accompanying the dry noodles is a clear and sweet bone broth, fragrant and rich, enhancing the flavor of the dish even more.
This will be a wonderful choice for you if you intend to refresh your family meal menu!
Above is a guide to making dried noodles with char siu that is flavorful, delicious, and very simple to make, which anyone can do. Wishing you success with this recipe!
*Refer to the images and recipe from the YouTube channel Diễm Nauy.
