Entree: China – Guangdong – 叉烧捞面 ➤ Chashao lao mian / Char siu lo mein (Cantonese stir-fried noodles with barbecued pork)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) char siu (Cantonese barbecued pork), sliced (approx. 1/4-inch (6 mm) slices)
- 12 oz (340 g) fresh egg noodles or lo mein noodles
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced (approx. 4 oz (115 g))
- 1 cup (75 g) Chinese gai lan or broccoli florets, blanched
- 1 cup (50 g) bean sprouts (optional)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce (for color)
- 1½ tbsp (22 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 g) sugar
- 1 tsp (5 ml) toasted sesame oil
- 3 scallions, cut into 1-inch (2.5 cm) lengths

Show original ingredient measurements

- 1 lb (454 g) char siu (Cantonese barbecued pork), sliced (approx. 1/4-inch / 6 mm slices)
- 12 oz (340 g) fresh egg noodles or lo mein noodles
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced (approx. 4 oz / 115 g)
- 1 cup (75 g) Chinese gai lan or broccoli florets, blanched
- 1 cup (50 g) bean sprouts (optional)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce (for color)
- 1½ tbsp (22 ml) oyster sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 g) sugar
- 1 tsp (5 ml) toasted sesame oil
- 3 scallions, cut into 1-inch (2.5 cm) lengths

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare sauce by whisking 2 tbsp (30 ml) light soy sauce, 1½ tbsp (23 ml) oyster sauce, 1 tbsp (15 ml) dark soy sauce, 1 tbsp (15 ml) Shaoxing wine and 1 tsp (5 ml) sugar; set aside.
2. If noodles are fresh, separate and briefly toss in a little oil to prevent sticking; if dried, cook according to package, drain and toss with 1 tsp (5 ml) sesame oil.
3. Heat 2 tbsp (30 ml) vegetable oil in a large wok over high heat; add minced garlic and sliced onion and stir-fry until onion is translucent.
4. Add 1 lb (454 g) sliced char siu and stir-fry 1–2 minutes until edges begin to caramelize.
5. Add noodles, blanched gai lan (or broccoli), and bean sprouts; pour prepared sauce over and toss vigorously until noodles are evenly coated and heated through, about 2–3 minutes.
6. Stir in scallions, finish with 1 tsp (5 ml) toasted sesame oil, adjust seasoning, and serve immediately.

1. Prepare sauce by whisking 2 tbsp light soy sauce, 1½ tbsp oyster sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine and 1 tsp sugar; set aside.
2. If noodles are fresh, separate and briefly toss in a little oil to prevent sticking; if dried, cook according to package, drain and toss with 1 tsp sesame oil.
3. Heat 2 tbsp vegetable oil in a large wok over high heat; add minced garlic and sliced onion and stir-fry until onion is translucent.
4. Add 1 lb (454 g) sliced char siu and stir-fry 1–2 minutes until edges begin to caramelize.
5. Add noodles, blanched gai lan (or broccoli), and bean sprouts; pour prepared sauce over and toss vigorously until noodles are evenly coated and heated through, about 2–3 minutes.
6. Stir in scallions, finish with 1 tsp (5 ml) toasted sesame oil, adjust seasoning, and serve immediately.