I am so glad I’m pregnant right now and need the extra calories and can eat all this yummy food. I tried dry wonton noodles for the very first time when I was in first year of university and have loved it ever since. It really isn’t that hard to make once you have all the ingredients.
This dish is really a combination of 3 different dishes: (1) the noodles, (2) the wontons and (3) the BBQ pork. I tried making the BBQ pork myself and have done on several occasions but they’re never exactly like the ones from the store so … I would recommend using store bought ones. Wontons are easy to make however and you can find the recipe here.
Prep time 10 mins (more if you are also making wontons from scratch)
Cook time 20 mins
4 tbsp peanut oil
4 cloves garlic, crushed
1 bunch Chinese broccoli
300g thin egg noodles (dry weight)
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
Wontons (approx. 20) – see my recipe here.
250g Chinese BBQ pork/char siu pork (from store)
Make the garlic infused oil first by frying the garlic in the oil over a low heat until it turns golden brown. Take it off the heat as soon as the edges turn golden as it will continue to cook in the oil. Set aside to cool.
Boil the egg noodles as per packet instructions. The ones that I had required me to pry the noodles apart in warm water first, drain, and then cook for a few minutes in boiling water. If yours tells you to do this, don’t skip that step! It is important to strain the noodles in the first batch of water or it really does stick to each other.
Meanwhile boil the Chinese broccoli for a few minutes until cooked through and set aside.
Make the noodle sauce by stirring together the soy sauce, oyster sauce and sugar until dissolved. Strain the garlic from the reserved garlic oil previously and add to the sauce.
Heat up the wontons and char siu pork if you haven’t done so already.
Mix the sauce with the noodles and serve with the Chinese broccoli, wontons and char siu pork.