Char Siew Wan-Tan Mee (Egg Noodles)

I recently re-stocked a bag of Egg Noodles (or more known as Wan Tan Mee) from a Chinese grocer and have been eager to cook it again. Recently Woolsworth was having sale on jar Char Siew sauce (Lee Kum Kee) brand so I decided to get it and have a go at making my own Char Siew. Char Siew is non-other than Chinese version of barbecue, which has a sweet caramel taste. I read many Char-Siew sauce recipes prior to this but I decided not to risk it and also the thoughts of getting the super long list of ingredients that I need (i.e. Hoisin sauce, NamYu sauce) to make the flavoursome barbecue sauce is just overly daunting for beginners like me.
I had fun cooking this because it was really easy. The meat is cooking in the oven while I prepare the rest of the noodles and sides, and everything is done under 1 hour.
*This recipe makes 2 plates of Char Siew Egg Noodles.
  • 2 pork belly rashers
  • 4 tablespoon of Lee Kum Kee Char Siew sauce
  • 200 grams of wan tan noodles (2 serving of the noodles)
  • 1/2 bunch of Choy Sum, washed and cut into 2 cm lengthwise
  • 2 shallots, chopped
  • 2 garlic cloves, chopped
  • Sauce for the noodles, combine in a bowl:
    • 2 tablespoon dark soy sauce (Cheong Chan brand thick caramel)
    • 1 tablespoon soy sauce
    • 1 tablespoon oyster sauce
    • 1 teaspoon sesame oil
    • 1/2 teaspoon sugar
  • 1 sprig spring onions, discard root and chopped (for garnishing)
  1. Discard the outer skin of the pork belly with a sharp knife.
  2. Marinade the pork belly strips with 3 tablespoon of LKK Char Siew sauce, preferably overnight.
  3. When ready to cook, heat up the oven at 180 C degrees.
  4. Place the pork belly in a deep dish tray and pop in the oven for 30-45 minutes. In between, you will have to take the pork belly out to check and bask it with remaining Char Siew sauce. It should be cooked when the edges have turned slightly charred.
  5. When the meat is ready, have it rested for 5 minutes before slicing them up.
  6. Heat up 2 tablespoon of oil in a non-stick pan. Stir fry the shallots and garlic until they turned golden brown. Pour them into a small bowl (with the oil from the pan) and set aside.
  7. To get ready the noodles, place 4 cups of water in a soup pot.
  8. When boiling hot, blanch the vegetables for 1 minute and set aside.
  9. Place 1 serving of the noodle into the pot and using a pair of chopstick, loosen the noodle to prevent it from sticking. Let it boil for 3 minutes or so or until al-dente.
  10. Scoop the noodles up from the boiling water and run the noodles through cold water to wash away the starch. Pop it back into the hot water to blanch it quickly.
  11. Toss the noodle dry and then place into a bowl. Pour half of the sauce to the bowl and coat them well with the noodles.
  12. Serve the noodles on a plate and top it with 1 tablespooon of garlic/shallot oil. Place the blanched choy sum on the side and the sliced Char Siew on top. Garnish with chopped spring onions.
  13. Repeat step 9 to 12 for second serving of the noodle.

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