Char Siu Udon Noodle Soup. Chewy thick udon noodles swimming in a warm delicious broth with Chinese barbecue pork, bean sprouts, bok choy and green onions. A quick and easy 15 minute meal if you have store-bought or leftover char siu.
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What is Char Siu Udon Noodle Soup?
Char Siu Udon Noodle Soup is my twist on the classic Char Siu Noodle Soup. The classic version features either wonton noodles or rice noodles in a warm savory broth with tender Chinese BBQ pork and greens. You'll often find a similar variation of this dish served at many Chinese restaurants. It's the perfect dish to have when the weather is cold as the soup really warms you up.
I love making this simple meal when I have frozen udon noodles or any noodles in the freezer or fridge and leftover char siu. It's simple, filling, and delicious because the char siu offers its sweet barbecue flavors into the broth. This combination of flavors pairs so well with plain noodles! It's the best, simplest and quick dish to make if I have homemade or leftover char siu from Chinese takeaway.
Ingredients
Please scroll down to below recipe card for exact measurements.
Note: Your Asian grocery store will carry most of the Asian specific ingredients.
- Char Siu: either leftover from a previous recipe or from takeaway
- Udon: frozen udon or fresh udon work well. Or substitute with any noodles of your choice like hor fun, vermicelli or wonton noodles. Please prepare other noodles according to package directions or quickly blanch them in boiling water for 30-60 seconds just until loosened.
- Green onion: for garnish
- Bok Choy: or yu choy sum
- Bean Sprouts: optional
Soup:
- Chicken broth: low sodium. Or substitute with vegetable broth or beef broth.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Oyster sauce: or substitute with vegetarian stir fry sauce if you're not a fan of oysters
- Mirin
- Sesame oil
- Garlic
- Green onion
How to make Char Siu Udon Noodle Soup
- In a large bowl, soak frozen udon noodles in hot boiling water for 30-60 seconds until loosened. Strain immediately. Divide between serving bowls.
- In a medium size pot, fill with the Soup ingredients as listed above. Stir, cover and bring to a boil on medium-high heat.
- Once your soup boils, add your bok choy and bean sprouts and blanch until both ingredients are cooked, about 2 minutes for bok choy and 1 minute for bean sprouts. Remove the bok choy and bean sprouts with a slotted spoon. Divide the veggies and place them over top of your udon noodles.
- Reheat the char siu using microwave or you can simply blanch the sliced pieces in the soup for 30-60 seconds and then place over top of noodles.
- Lastly, divide and pour your soup into each bowl of noodles and garnish with green onions (optional). Serve hot and enjoy! If you want the soup saltier, add 1 tablespoon more of oyster sauce.
Storage & Reheating
This dish will last up to 4 days with components stored in separate airtight containers in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Expert Tips
- Use frozen udon or fresh udon over vacuum sealed kind. Frozen or fresh udon is much more chewier and bouncier in texture.
- Do not over soak udon. Once loosened, strain immediately.
- Use fresh bok choy and bean sprouts. Make sure they're vibrant and crisp.
- Rinse bean sprouts under cold water to remove any odor.
FAQ
Can I substitute the char siu?
Yes, feel free to substitute with fish balls, fish cakes, air fryer char siu chicken, tofu, or any seasoned meat you enjoy!
Can you share your Char Siu recipes?
Here's my Air Fryer Char Siu or Traditional Char Siu made in the oven.
Other recipes you may like!
- Udon Carbonara
- Rose Shrimp Udon Noodles
- Sesame Sausage Udon Stir-Fry
- Fish Cake Udon Stir Fry
- Stir Fried Vegetable Tofu Udon
📖 Recipe
15-minute Easy Char Siu Noodle Soup
Ingredients
- 500 grams char siu thinly sliced
- 1000 grams frozen udon noodles or sub with wonton noodles, rice noodles
- 1 green onion finely sliced (optional garnish)
- 2-3 cups bok choy sliced into half
- 1 cup bean sprouts rinsed under cold water and straned
Soup:
- 4 cups chicken broth or beef broth or vegetable broth (low sodium)
- ½ tablespoon regular soy sauce
- 2 tablespoon oyster sauce
- 1 teaspoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon garlic minced
- 1 green onion finely sliced
Instructions
- In a large bowl, soak frozen udon noodles in hot boiling water for 30-60 seconds until loosened. Strain immediately. Divide between serving bowls.
- In a medium size pot, fill with the Soup ingredients as listed above. Stir, cover and bring to a boil on medium-high heat.
- Once your soup boils, add your bok choy and bean sprouts and blanch until both ingredients are cooked, about 2 minutes for bok choy and 1 minute for bean sprouts. Remove the bok choy and bean sprouts with a slotted spoon. Divide the veggies and place them over top of your udon noodles.
- Reheat the char siu using microwave or you can simply blanch the sliced pieces in the soup for 30-60 seconds and then place over top of noodles.
- Lastly, divide and pour your soup into each bowl of noodles and garnish with green onions (optional). Serve hot and enjoy! If you want the soup saltier, add 1 tablespoon more of oyster sauce.
Katherine | Love In My Oven
Noodle soup sounds just about perfect for this -30 weather we're getting right now! I feel warmer already!
Caleb - Never Ending Journeys
I have never tried making soup with udon noodles before! What a fun and delicious idea!
Heidi | The Frugal Girls
The luscious udon noodles and perfectly marbled pork make your soup simply irresistible!