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RECIPE
13 INGREDIENTS9 STEPS20MIN

Cha Siu and Cabbage Noodle Soup

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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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What better way to use leftover cha siu than in this delicious soup packed full of flavor.

20MIN

Total Time
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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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
1/4 cup
Hoisin Sauce
1 tsp
Chili Paste
1 head
Small  Napa Cabbage , cut
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Nutrition Per Serving
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CALORIES
667
FAT
38.7 g
PROTEIN
27.2 g
CARBS
57.9 g

Directions

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Step 1
Cover Mung Bean Noodles (1 package) with boiling water, let steep for 10 minutes, drain.
Step 2
Add Toasted Sesame Oil (1 tablespoon), coat.
Step 3
Julienne the Onion (2).
Step 4
Stir fry the onions in Peanut Oil (1/2 cup) until golden and crispy. Remove onions with a slotted spoon to absorbent paper.
Step 5
In the remaining oil, stir fry Cooked Ham (6 ounce), Garlic Paste (1/2 teaspoon), Fresh Ginger (1/4 teaspoon), and Scallion (4 stalk). Stir fry until fragrant.
Step 6
Add the Char Siu (6 ounce), Chicken Stock (4 cup), Hoisin Sauce (1/4 cup) and Chili Paste (1 teaspoon). 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 9
Add half the noodles to a soup bowl, add half the soup, top with half the onions. Serve and enjoy!

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Nutrition Per Serving
Calories
667
% Daily Value*
Fat
38.7 g
50%
Saturated Fat
8.6 g
43%
Trans Fat
0.0 g
--
Cholesterol
43.5 mg
14%
Carbohydrates
57.9 g
21%
Fiber
6.3 g
22%
Sugars
9.0 g
--
Protein
27.2 g
54%
Sodium
1435.3 mg
62%
Vitamin D
--
--
Calcium
53.9 mg
4%
Iron
2.2 mg
12%
Potassium
146.5 mg
3%
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