Dry Egg Noodles with Chinese BBQ Pork (叉烧乾撈麵)

It's hard to blog not knowing where to start from all over again. The passion for cooking hasn't fade away (unfortunately, I'm still a foodie and my friends have to watch and starve seeing the pictures online). I browse through recipes during my leisure times (and also during my busiest, like before finals/THE finals). Now, I'm having the time of my life sipping through some hot tea on a rainy day like this, picking up a book to read. Does that sound very aussiefied to you? You can't blame me, cause I didn't get to be one when I was there so I'd better act like one while I can. Here. Where lightening strikes one moment and the next its so sunny I feel like I'd faint any moment. Okay, I admit that I've been pretty dramatic complaining about the weather, even my mum can't take it as I'm using it to annoy her (again, while I still can :P).

Some fine day she brought home some really good egg noodles!
I screamed.... char siewwwwwwwwwww................................
Ofcourse, the first thing which comes to mind was won ton mee, my favorite since I was two!
I needed a won ton mee fix every week and mum would remind me of how sickening it was to her as I demanded for it. I still find the one in Taman Bukit Maluri the best regardless of where else people claim of. It's just right behind the market we would usually attend to. Come to think of it, yea I pretty much tagged along to the the market since I was young. It used to be a routine, now, it's pleasure.

How is it won ton noodles without won ton??

My second attempt on char siew. I hope my cooking skills hasn't declined. It was conveniently done with packaged char siew sauce.. bite me.

Dry Noodles with Chinese BBQ Pork (Char Siew Gon Lou Mee/乾撈麵)
(serves 4 hungry people)

6 coils dried wonton noodles (or thin egg noodles)

a bunch of choy sum, cooked

seasoning for each serving:

1~2 tsp oyster sauce
1~2 tsp dark soy sauce
1 Tbsp light soy sauce
1 Tbsp reserved char siew sauce (see below)
1 Tbsp garlic oil

a drizzle of sesame oil
some chinese bbq pork (char siew)
some chopped spring onions

Method:

Prepare seasoning and choy sum on individual plates.

Bring water to a boil in a wok and prepare another pot of cold water (I used room temperature).
Loosen a coil of noodle, cook in boiling water for 20seconds. Shock it in cold water, and place it back in the boiling water for another 40seconds.

Place noodles onto plate, immediately mix with seasoning.
Serve with char siew.

(the lazy) Chinese BBQ Pork

500g pork
2 Tbsp char siew sauce (I used Lee Kum Kee)
4 pieces rock sugar, pounded
some honey

Method:

Marinade pork overnight in fridge. Heat a shallow pan, place marinated pork with marinade into the pot. Add water until it covers half the meat. Cook under medium heat until sauce thickens (about 15mins). Turn meat over the other side, add water if necessary and continue to cook. Remove meat from the pan once done. Add water to the pan and cook until sauce thickens. Sieve and reserve sauce for dry noodles.

Before serving, brush honey on the surface of meat, bake in oven at 200C for 20~25mins (depending on size of the meat).

Let the meat rest on a wire rack for 10-15mins before slicing.

Yes, the won ton and soup is missing. I've only got two hands. Cut me some slack, mum...