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© 2020 Ching He Huang. All rights reserved.

Char Siu Bacon & Shrimp Rice Noodles

Serves : 2 Preparation 15 mins Cooking 5 mins Total 20

Nutrition facts: 44.20 calories 18.40g protein 48.70g carbs 6.80g sugars 19.20g fat 5.00g 1.90g fibre 1342.00mg sodium

For the noodles: 1 litre Water 100g Dried folded flat rice noodles 1 teaspoon Pure Sesame Oil For the Char Siu Bacon and Brown Shrimp Topping: 1 tablespoon Rapeseed oil 1 tablespoon, Freshly grated root Ginger 100g, finely chopped Beech Smoked Bacon lardons 1 tablespoon Lee Kum Kee Char Siu Sauce 1 teaspoon Lee Kum Kee Premium Dark Soy Sauce For the garnish: 70g Bean sprouts 1 teaspoon as a drizzle Lee Kum Kee Premium Light Soy Sauce 1 teaspoon as a drizzle Lee Kum Kee Oriental Sesame Dressing 2, finely chopped Spring onion

Inspired by cheung fun Hong Kong Style breakfasts, Ching cooks a Char Siu Rice Noodle dish that is perfect as a snack or midweek supper meal. This recipe was featured with Hong Kong restaurant, Kung Wo Dou Bun Chong, in the miniseries, FLAVOLOGY.

Char Siu Bacon & Shrimp Rice Noodles

Serves : 2
Preparation time 15 Minutes
Cooking time 5 Minutes

per serving

Cals

44.20

Protein (g)

18.40

Carbs (g)

48.70

Sugars (g)

6.80

Fat (g)

19.20

Sat Fat (g)

5.00

Fibre (g)

1.90

Sodium (mg)

1342.00

pork

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About the recipe

Inspired by cheung fun Hong Kong Style breakfasts, Ching cooks a Char Siu Rice Noodle dish that is perfect as a snack or midweek supper meal. This recipe was featured with Hong Kong restaurant, Kung Wo Dou Bun Chong, in the miniseries, FLAVOLOGY.

For the noodles

Water - 1 litre
Dried folded flat rice noodles - 100g
Pure Sesame Oil - 1 teaspoon

For the Char Siu Bacon and Brown Shrimp Topping

Rapeseed oil - 1 tablespoon
Ginger - 1 tablespoon, Freshly grated root
Beech Smoked Bacon lardons - 100g, finely chopped
Lee Kum Kee Char Siu Sauce - 1 tablespoon
Lee Kum Kee Premium Dark Soy Sauce - 1 teaspoon

For the garnish

Bean sprouts - 70g
Lee Kum Kee Premium Light Soy Sauce - 1 teaspoon as a drizzle
Lee Kum Kee Oriental Sesame Dressing - 1 teaspoon as a drizzle
Spring onion - 2, finely chopped

Steps

Bring 1 litre of water to the boil, add the dried rice noodles. Cook for 10-12 minutes until al dente, drain under cold water, drizzle over 1 teaspoon pure sesame oil and toss together to prevent the noodles from sticking.
Heat a wok over high heat, add the peanut oil, then add the grated ginger, stir cooking the ginger for a few seconds, then add the smoked bacon lardons browning at the edges, cooking for 2 minutes. Then add the Char Siu Sauce and toss cooking for 30 seconds. Then add the dark soy and toss cooking. Follow in with the brown shrimp and toss cooking for another 30 seconds.
To serve, place the noodles on a serving plate, top with blanched bean sprouts, add a small drizzle (teaspoon) of Lee Kum Kee Premium Light Soy Sauce and Lee Kum Kee Oriental Sesame Dressing. Top with the Char Siu Lardons and Baby Brown Shrimp and garnish with finely chopped spring onions and serve immediately

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For the noodles

Water - 1 litre
Dried folded flat rice noodles - 100g
Pure Sesame Oil - 1 teaspoon

For the Char Siu Bacon and Brown Shrimp Topping

Rapeseed oil - 1 tablespoon
Ginger - 1 tablespoon, Freshly grated root
Beech Smoked Bacon lardons - 100g, finely chopped
Lee Kum Kee Char Siu Sauce - 1 tablespoon
Lee Kum Kee Premium Dark Soy Sauce - 1 teaspoon

For the garnish

Bean sprouts - 70g
Lee Kum Kee Premium Light Soy Sauce - 1 teaspoon as a drizzle
Lee Kum Kee Oriental Sesame Dressing - 1 teaspoon as a drizzle
Spring onion - 2, finely chopped