Char Siew Noodles

My kids have been missing their Ah-Mah's char siew. My mum-in-law gave me the recipe, but I have not found the time to put it together.

Fortunately, we live in Boston, and not a small town in the deep south, so char siew is quite readily available.

During my weekly Chinese grocery run, I will pop by the char siew shop (http://m.yelp.com/biz/best-bar-b-q-restaurant-boston) to pick up a box of char siew and roast pork.

We sometimes have it with rice and vegetables. But for a change (and given my recent fascination with noodles), I recently tried making char siew noodles. All one needs to do is mix the noodles up with some sesame oil, soya sauce and a little of the sauce that comes with the meat. The adults got some sambal belachan mixed in as well.

Not as good as what you would find in the hawker centers back home, but good enough for us!

Oodles of Noodles!

Fried noodles is an awfully easy dish to prepare, and the kids can't get enough of it. You can use any type of noodles, from bee hoon to yellow noodles and even pasta.

I fry it with lots of onions, garlic and add two or three eggs, followed by whatever meat and vegetables I have in the refrigerator. There is usually some soya sauce and oyster sauce involved. The kids' lurve it when I use leftover char-siew and roast pork. Mmmm...

Unlike fried rice, which you want dry, I find that fried noodles generally do not taste good when too dry. I therefore use stock as a base for my noodles. The noodles will then absorb all the yummy flavours and end up a little moist. So in fact, the noodles are stewed rather than fried.

I used yellow noodles for this pot and cooked more than enough for the older kids to bring to school the next day.