Font ResizeEASY CHAR SHU PORK NOODLES
Serves 2
Doris Yee Greenleigh's father, Wing Yee, marinated and roasted his own char shu, or barbecued pork, at his restaurant. After boning the pork loin, he used the bones to make the meat stock, which simmered for hours. For this quick, easy version of char shu pork noodles, use canned low-sodium chicken broth and char shu purchased from a Chinese market or deli.
8 ounces dried wheat noodles
½ cup bean sprouts
½ pound barbecued pork (char shu), sliced
1 hard-cooked egg, cut in half lengthwise
2 cans (14.5-ounces each) low-sodium chicken broth
2 teaspoons rice wine
Soy sauce, for garnish
Sesame oil, to taste
1 stalk green onion, finely chopped, for garnish
1. Cook the dried wheat noodles in boiling water for 3 to 5 minutes. Drain, rinse and place in 2 bowls.
2. Heat a wok or skillet over medium-high heat. Stir-fry the bean sprouts for 1 minute. Remove from heat. Top each bowl of noodles with slices of char shu, bean sprouts and half of the hard-cooked egg.
3. Bring the chicken broth to a boil. Add the rice wine. Simmer for 5 minutes. Pour the hot broth over the char shu and noodles. Season with soy sauce and sesame oil. Garnish with chopped green onions.
— Recipe from Doris Yee Greenleigh
Per
— Staff analysis
