Ingredients
10 slices char siu
2 rolls chinese egg noodles
2 heads baby bok choy
½ cup spring onions, sliced thin
3 cups pork stock
1 slice root ginger, minced
1 tsp sugar
½ tbsp cider
1 tsp SIDS SALT & PEPPER
Directions
Bring stock to the boil and add ginger, SIDS SALT & PEPPER, sugar and wine. Turn off heat and cover.
Cook bok choy noodles to al denté. Transfer noodles and vegetables to the noodle bowl. Pour in the stock and sprinkle with spring onion. Serve immediately.
History: "Char siu" literally means "fork burn/roast" (siu being burn/roast and char being fork, both noun and verb) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire.
