Char Siew Noodles - Roast Pork Noodles

I wanted to cook something that I haven't cooked before.

Since I didn't try this dish during my recent trip to Singapore, I figured "why not just try to re-create it in your own kitchen?"

This is quite a D.I.Y. recipe, which means that I didn't research on the internet about the "best" way to cook it. I used whatever ingredients I had in my fridge, but it was still pretty tasty.

Roast pork, fresh from the oven

After slicing. Looks like the real thing right?

Char Siew Noodles (for 2 portions)

- 400grams pork fillet
- Marinate for pork fillet: 3 Tbsp Lee Kum Kee's Char Siew Sauce (easily available at most Asian stores)
- 1 green pepper
- Marinate for pickled green pepper: 1 cup vinegar, 1 tsp salt, 1 tsp sugar
- Meat Stock: BBQ pork ribs, star anise, cloves, onions, ikan bilis
- 200 grams flat noodles
- Some prawns
- Chinese Vegetables

1. Marinate the pork fillet in the Char Siew Sauce.  I added some red colouring to make it look more "authentic".

2. Prepare the green pickled chilli. I simply cut a green pepper into slices, put it into boiling water for 10 seconds, remove and put it in a jar with some vinegar, salt and sugar.

3. Leave the meat and pickled green chilli overnight in the fridge.

4. Put it in the oven for about 30 mins, using the grill function at 200 degree celsius. The meat should be cooked and some parts of the surface should be charred.

5. Remove the meat and slice it into thin slices. Let it cool.

6. Make a meat stock out of barbecued pork ribs (used some leftover pork ribs from a previous meal).

7. Boil the prawns, chinese vegetables in the meat stock. Remove.

8. Make some sauce using the meat stock, sesame oil, light sauce and oyster sauce. I added some sambal chilli too, but only use a bit. The sambal taste can be too overwhelming.

9. Cook the flat noodles, drain.

10. Mix the flat noodles with the sauce.

11. Separate the noodles into 2 portions. Arrange the meat, prawns and vegetables on top. Serve hot.