50g Chinese flowering green mustard (Hong Kong choy sum), blanched for less than a minute
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
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.