Char Siew Wanton Noodle Dry

Ingredients

  • 500g pork shoulder or belly
  • 2 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tbsp sugar
  • 1 tsp five-spice powder
  • 1 tbsp Chinese cooking wine (Shaoxing wine)
  • 1 tsp sesame oil
  • 1 clove garlic, minced (optional)
  • ½ lb ground pork (or mix with chopped shrimp)
  • 1 green onion, chopped
  • 1 tbsp soy sauce
  • ½ tsp sesame oil
  • ¼ tsp white pepper
  • Wonton wrappers
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tsp sambal chili (optional, for spice)
  • 200g fresh egg noodles (thin wonton noodles) (serves 2-3 pax)
  • Bok choy or Chye Sim, blanched
  • Green onions, chopped
  • Fried shallots (optional)
  • Sambal chili (optional)
  • Green pickled cut chili (optional)
SERVINGS

2-3 pax

COOK TIME

1 hour

Instructions

  • Marinate the Pork: Mix hoisin sauce, soy sauce, oyster sauce, honey, sugar, five-spice powder, Chinese cooking wine, sesame oil, and garlic. Coat the pork with the marinade, cover, and refrigerate for at least 2 hours or overnight
  • Cook the Pork: Preheat the oven to 200°C (400°F). Roast the pork on a wire rack for 25-30 minutes, basting occasionally with leftover marinade. For a caramelized glaze, broil for 2-3 minutes. Slice into thin pieces and set aside.
  • Mix pork, green onion, soy sauce, sesame oil, and white pepper.
  • Place a teaspoon of filling on a wonton wrapper. Fold and seal with water.
  • Boil wontons for 3-5 minutes until they float. Remove and set aside.
  • Cook the Noodles Boil the egg noodles for 1-2 minutes until tender but firm. Drain and rinse under cold water, then toss with a little sesame oil to prevent sticking.
  • Make the Sauce Mix soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and sambal chili (if using).
  • Toss the cooked noodles in the sauce until evenly coated.
  • Assemble the Dish: Divide the sauced noodles onto plates. Top with slices of char siu and cooked wontons. Add blanched bok choy or Chinese broccoli on the side. Garnish with green onions, fried shallots, and additional green pickled chili or sambal, if desired.
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