Cha Siu and Cabbage Noodle Soup

13 INGREDIENTS • 9 STEPS • 20MINS

Cha Siu and Cabbage Noodle Soup

Recipe

What better way to use leftover cha siu than in this delicious soup packed full of flavor.

What better way to use leftover cha siu than in this delicious soup packed full of flavor.

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

20MINS

Total Time

$2.97

Cost Per Serving

Ingredients

Servings

4

us / metric

1 pckg

Mung Bean Noodles

1 Tbsp

Toasted Sesame Oil

2

Large Onions

120 mL

Peanut Oil

170 g

Cooked Ham

1/2 tsp

Garlic Paste

1/4 tsp

Fresh Ginger, grated

4 stalks

Scallions, cut

170 g

Char Siu, shredded, leftover

960 mL

Chicken Stock

4 Tbsp

1 tsp

Chili Paste

1 head

Small Napa Cabbage, cut

Nutrition Per Serving

VIEW ALL

Calories

667

Fat

38.7 g

Protein

27.2 g

Carbs

57.9 g

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.

https://chefsopinion.org/

Cooking Instructions

Hide images

step 1

Cover Mung Bean Noodles (1 pckg) with boiling water, let steep for 10 minutes, drain.

step 1 Cover Mung Bean Noodles (1 pckg) with boiling water, let steep for 10 minutes, drain.

step 2

Add Toasted Sesame Oil (1 Tbsp), coat.

step 2 Add Toasted Sesame Oil (1 Tbsp), coat.

step 3

Julienne the Onions (2).

step 3 Julienne the Onions (2).

step 4

Stir fry the onions in Peanut Oil (120 mL) until golden and crispy. Remove onions with a slotted spoon to absorbent paper.

step 4 Stir fry the onions in Peanut Oil (120 mL) until golden and crispy. Remove onions with a slotted spoon to absorbent paper.

step 5

In the remaining oil, stir fry Cooked Ham (170 g), Garlic Paste (1/2 tsp), Fresh Ginger (1/4 tsp), and Scallions (4 stalks). Stir fry until fragrant.

step 5 In the remaining oil, stir fry Cooked Ham (170 g), Garlic Paste (1/2 tsp), Fresh Ginger (1/4 tsp), and Scallions (4 stalks). Stir fry until fragrant.

step 6

Add the Char Siu (170 g), Chicken Stock (960 mL), Hoisin Sauce (4 Tbsp) and Chili Paste (1 tsp). Bring to a simmer for 2 minutes.

step 6 Add the Char Siu (170 g), Chicken Stock (960 mL), Hoisin Sauce (4 Tbsp) and Chili Paste (1 tsp). Bring to a simmer for 2 minutes.

step 7

Cut Napa Cabbage (1 head) into 2 inch pieces.

step 8

Add napa cabbage , remove from heat, check/adjust seasoning.

step 8 Add napa cabbage , remove from heat, check/adjust seasoning.

step 9

Add half the noodles to a soup bowl, add half the soup, top with half the onions. Serve and enjoy!

step 9 Add half the noodles to a soup bowl, add half the soup, top with half the onions. Serve and enjoy!

0 Saved

top