Counter 10 · Wok, Skewer & Bowl
Char Siu Egg Noodles
Homemade honey-lacquered char siu pork sliced over springy egg noodles dressed in scallion oil and oyster sauce, with a small bowl of hot broth on the side.
- Prep
- 30 min
- Cook
- 1 hr 5 min
- Serves
- 4
- Level
- Hard
Wonton noodle shops in Guangzhou and Hong Kong often serve their char siu over dry-tossed noodles so the sweet, sticky pork stays crisp at the edges instead of going soggy in soup. Making char siu at home takes a day of marinating but only an hour in the oven. Roasting on a rack over a water-filled pan keeps the dripping sugars from smoking. Any leftover pork freezes well, which makes a fast noodle lunch possible any day of the week.
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