• Prep Time 10 minutes
  • Cook Time 5 minutes
  • Serving For 2 people
  • Difficulty Normal

Recipe Ingredient

  • 2 pieces dried emperor noodles (wong tai meen)
  • 100g barbecued pork (char siu), store-bought, sliced
  • 50g Chinese flowering green mustard (Hong Kong choy sum), blanched for less than a minute
  • Dressing:
  • 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


  1. For pickled chillies: Blanch chillies in boiling hot water for 10 to 20 seconds.
  2. 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.
  3. Combine dressing ingredients in a big bowl and set aside.
  4. 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.
  5. Top each plate with adequate barbecued pork (char siu), and blanched mustard greens. Serve with a small dish of pickled green chilli.

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