Recipe Ingredient
- 2 pieces dried emperor noodles (wong tai meen)
- 100g barbecued pork (char siu), store-bought, sliced
- 50g Chinese flowering green mustard (Hong Kong choy sum), blanched for less than a minute
- Dressing:
- 2 tbsp shallot oil
- 1 tsp sesame oil
- 1 tbsp oyster sauce
- 1/4 tsp thick soya sauce
- Pinch of salt and a dash of pepper
- Pickled green chillies:
- 2 fresh green chillies, sliced
- 2 tbsp white vinegar
- Pinch of salt and sugar
- 2 tbsp light soya sauce
Instructions
- For pickled chillies: Blanch chillies in boiling hot water for 10 to 20 seconds.
- Drain, then combine chillies with vinegar, salt and sugar in a small ceramic/glass bowl. Allow to pickle for at least one to two hours. Discard vinegar solution and add light soya sauce.
- Combine dressing ingredients in a big bowl and set aside.
- Place noodles in a big mixing bowl. Pour hot boiling water over them and allow to soak for just a short while (40 to 45 seconds) depending on how al dente you want them to be. Drain noodles well then stir into the dressing ingredients. Toss briefly and use a pair of chopsticks to dish out noodles onto individual serving plates.
- Top each plate with adequate barbecued pork (char siu), and blanched mustard greens. Serve with a small dish of pickled green chilli.
