Char Siu Roast Pork Noodle Soup, Recipe from Ching's Everyday Easy Chinese

Why spend money on Chinese take out when you can make it at home?

In her first cookbook, Ching's Everyday Easy Chinese (William Morrow) to be published on October 4, 2011 in the U.S, Ching-He Huang, the host of Chinese Food Made Easy on Cooking Channel offer 100 healthy recipes that will trim your take out budget and bring variety to your daily menu.

Here's a taste of what her book has to offer.

Char siu roast pork noodle soup recipe:

Cantonese-style roast pork, or char siu—literally “fork roast,” from the traditional method of cooking strips of pork on long forks over an open fire—is just the best ingredient to have in the kitchen. If you have enough time on the weekend, it pays to roast pork in this way. You can then use it over the next few days for sandwiches or noodle soups such as this one.

Prep time: 10 minutes, plus 20 minutes for marinating. Cook in: 20 minutes, serves: 2


2 pork tenderloins

7 oz dried udon (flat wheatflour) noodles

1 tbsp of toasted sesame oil

2½ cups vegetable stock

2 small heads of bok choy, leaves separated

1 scallion, thinly sliced

2 small handfuls of bean sprouts

For the marinade

2 cloves of garlic, finely chopped

1 tbsp of peeled and grated

fresh ginger

2 tbsps of yellow bean sauce

2 tbsps of honey

2 tbsps of light soy sauce

2 tbsps of Shaohsing rice wine or dry sherry

½ tsp of dark soy sauce

2 tbsps of peanut oil

Char Sui (2)

1. Put all the ingredients for the marinade into a bowl and stir to combine. Add the pork and turn to coat, then cover the bowl and leave to marinate for 20 minutes.

2. In the meantime, preheat the oven to 400°F.

3. Heat a grill pan or skillet over high heat, and when it begins to smoke, cook the pork for 2 minutes on each side or until the outside edges are glazed and sticky. Transfer the pork to a roasting pan and roast in the oven for 12 minutes. Leave to rest for 5 minutes and then slice.

4. Meanwhile, cook the noodles in a saucepan of boiling water for 2–3 minutes until al dente, or according to the instructions on the package. Drain, then rinse under cold running water and drain again. Drizzle with the toasted sesame oil and toss together to prevent the noodles from sticking to each other.

5. Pour the vegetable stock into a separate saucepan and bring to a boil. Add the bok choy leaves and sliced scallion and remove from the heat.

6. Divide the cooked noodles between two bowls, add a handful of bean sprouts to each bowl, and ladle over the soup stock with the bok choy leaves and scallion. Top with the sliced roast pork and serve immediately.

The author's U.S show 'Easy Chinese: San Francisco' has its premiere scheduled for September 24 on Cooking Channel.

Ching's Everyday Easy Chinese was first published in the U.K by Harper Collins under the title Ching's Fast Food. Ching-He Huang was born in Taiwan and is currently based in London.

(* Recipe from Ching's Everyday Easy Chinese (William Morrow, October 4, 2011) by Ching-He Huang, Photography by Jamie Cho, reproduced by permission of the publisher)

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