Cha Siu and Cabbage Noodle Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

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

Lee Kum Kee Hoisin Sauce

1 tsp

Chili Paste

1 head

Small Napa Cabbage , cut

Cooking Instructions

HIDE IMAGES

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 3

Julienne the Onions (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 oz) , Garlic Paste (1/2 tsp) , Fresh Ginger (1/4 tsp) , and Scallions (4 stalks) . Stir fry until fragrant.

Step 6

Add the Char Siu (6 oz) , Chicken Stock (4 cups) , Lee Kum Kee Hoisin Sauce (1/4 cup) 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 9

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