What better way to use leftover cha siu than in this delicious soup packed full of flavor.
Total Time
20min
0.0
0 Ratings
Author: Chef's Opinion
Servings:
4
Ingredients
•
1
pckg
Mung Bean Noodles
•
1
Tbsp
Toasted Sesame Oil
•
2
Large
Onions
•
1/2
cup
Peanut Oil
•
6
oz
Cooked Ham
•
1/2
tsp
Garlic Paste
•
1/4
tsp
Fresh Ginger
, grated
•
4
stalks
Scallions
, cut
•
6
oz
Char Siu
, shredded, leftover
•
4
cups
Chicken Stock
•
4
Tbsp
Hoisin Sauce
•
1
tsp
Chili Paste
•
1
head
Small
Napa Cabbage
, cut
Cooking Instructions
1.
Cover Mung Bean Noodles (1 pckg) with boiling water, let steep for 10 minutes, drain.
2.
Add Toasted Sesame Oil (1 Tbsp), coat.
3.
Julienne the Onions (2).
4.
Stir fry the onions in Peanut Oil (1/2 cup) until golden and crispy. Remove onions with a slotted spoon to absorbent paper.
5.
In the remaining oil, stir fry Cooked Ham (6 oz), Garlic Paste (1/2 tsp), Fresh Ginger (1/4 tsp), and Scallions (4 stalks). Stir fry until fragrant.
6.
Add the Char Siu (6 oz), Chicken Stock (4 cups), Hoisin Sauce (4 Tbsp) and Chili Paste (1 tsp). Bring to a simmer for 2 minutes.
7.
Cut Napa Cabbage (1 head) into 2 inch pieces.
8.
Add napa cabbage , remove from heat, check/adjust seasoning.
9.
Add half the noodles to a soup bowl, add half the soup, top with half the onions. Serve and enjoy!
Nutrition Per Serving
CALORIES
667
FAT
38.7 g
PROTEIN
27.2 g
CARBS
57.9 g
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