Char Siu with Spinach Noodles in Soup

This week, i been thinking about it would be sooo good if i could go to one of Hongkong's dai pai tong and have a bowl of char siu noodle, hmm.... yummy. I miss my second home ;(
So on the spur of the moment, i went to supermarket and got some pork and decided i'm gonna roast my own char siu, and get to have my spinach-flavoured noodles.
Mr C was very happy - even though i made him wait late afternoon for lunch.... but good food is always worth the wait, especially yummy ones.

 This is the char-siu recipe i used. Enough char-siu for noodles as well as rest of the week... hmm maybe charsiu fried rice, char-siu beansprouts fooyung, or even char-siu veg stir fry.

It is actually very simple to make char-siu, the hardest bit is de-skinned the pork and cut it in smalller pieces.

Marinate for overnight, then roast it for 45mins... and Ta-da.
Kitchen smelled soo nice too!


Ingredients:

Char Siu - 2 small pieces

1 packet of Tiger Tiger Quick Cook Spinach Noodles
500ml Chicken/Veg Stock
handful of dried shrimps, soaked in warm water and rinsed.
drizzle of sesame oil
dash of light soy sauce
salt & pepper to taste

4-5 Chinese Leaf Cabbage, chopped
2 Spring Onion, finely chopped.


Method:

1) On the hob in a pan, pour in the chicken stock and dried shrimps and let it to be boiled. Put in the noodles and let it cook for 5-6 minutes.  While the noodle is cooking, season with sesame oil, soy sauce, salt and pepper.
2) Using a chopstick, divide the noodle in a serving/eating bowl, then set aside.
3) Place the chinese cabbage in the soup and let it cook for approx 2mins, then serve it on one side of th bowl.
4) Thinly slice the char siu, and arrange it nicely in the bowl.
5) Pour the soup in the bowls, then sprinkle with a little spring onion, and ready to serve.

Happy Cooking!