A comforting and flavorful Asian Dry Noodle Bowl featuring tender, slow-cooked shredded chicken and sweet-savory Hong Kong Char Siu BBQ pork, all tossed with chewy noodles and a delicious sauce. Perfect for a satisfying meal.
Asian Dry Noodle Bowl Recipe
A comforting and flavorful Asian Dry Noodle Bowl featuring tender, slow-cooked shredded chicken and sweet-savory Hong Kong Char Siu BBQ pork, all tossed with chewy noodles and a delicious sauce. Perfect for a satisfying meal.
Ingredients
- 300 g fresh egg noodles
- 1 cup cooked shredded chicken
- 1 cup Hong Kong Char Siu BBQ pork sliced
- 2 tbsp soy sauce light
- 1 tbsp sesame oil toasted
- 1 tbsp rice vinegar
- 1 tsp sugar granulated
- 1 clove garlic minced
- 0.5 tsp ginger grated (optional)
- 1 tsp chili oil optional
- 2 stalks green onions chopped for garnish
- 0.25 cup fresh cilantro chopped for garnish
- 1 tsp sesame seeds for garnish
Instructions
- Cook the egg noodles according to package directions until al dente. Drain well and set aside.
- In a small bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, sugar, minced garlic, grated ginger (if using), and chili oil (if using) to create the sauce.
- In a large mixing bowl, combine the cooked noodles, shredded chicken, and sliced Char Siu BBQ pork.
- Pour the prepared sauce over the noodle mixture. Toss gently but thoroughly until all ingredients are well coated.
- Divide the Asian Dry Noodle Bowl into serving bowls. Garnish generously with chopped green onions, fresh cilantro, and sesame seeds.
- Serve immediately and enjoy this comforting and flavorful meal!
Notes
For a vegetarian option, replace chicken and pork with pan-fried tofu or mushrooms. Adjust chili oil to your preferred spice level. You can also add steamed or stir-fried vegetables like bok choy or snap peas for extra nutrients.
