Chef Lui is very particular about noodles; he buys his from Sydney's Australia Daily Noodles, which are made with whole eggs and are fairly al dente when cooked. This Cantonese dish requires only two main ingredients - top-quality noodles and Chinese barbecue pork - so it's a cinch to make. Flower Drum makes its own char siu, but it's available from Cantonese restaurants. This dish must be eaten as soon as it's made because the noodles continue to absorb liquid after cooking.
- 210 gm fresh thin egg noodles, shaken to loosen
- 60 ml (¼ cup) vegetable oil
- 3 spring onions (white part only), cut into julienne
- 30 gm ginger, cut into julienne
- 200 gm char siu (barbecue pork), thinly shredded
- 300 ml chicken stock
- 60 ml (1/4 cup) oyster sauce
- 1 tsp dark soy sauce
- ½ tsp sesame oil
- 1Cook noodles in a large saucepan of boiling water until al dente (2-3 minutes). Drain, refresh under cold running water and set aside to drain, then toss with 1 tbsp vegetable oil in a bowl to prevent sticking. Set aside.
- 2Heat remaining oil in a wok over high heat, add spring onion and ginger and stir-fry until fragrant (20 seconds), then add char siu and stir to warm through (1 minute). Add stock, oyster sauce, dark soy and sesame oil, and bring to the boil, stir in noodles and serve warm.
Drink Suggestion: Pinot noir pairs beautifully with barbecue pork. Drink suggestion by Jason Lui