Char Siu Udon Noodle Soup. Chewy thick udon noodles swimming in a warm delicious broth with sweet char siu pork, bean sprouts, bok choy and green onions. A quick and easy 15 minute meal if you have store-bought or leftover char siu.
1000gramsfrozen udon noodlesor sub with wonton noodles, rice noodles
1green onionfinely sliced (optional garnish)
2-3cupsbok choysliced into half
1cupbean sproutsrinsed under cold water and straned
Soup:
4cupschicken brothor beef broth or vegetable broth (low sodium)
½tablespoonregular soy sauce
2tablespoonoyster sauce
1teaspoonmirin
1teaspoonsesame oil
1teaspoongarlic minced
1green onionfinely 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.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!