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.
Ingredients
Method
Main
1.Cook 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.
2.Heat 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
Notes
