Hong Kong Noodle Soup. This super simple soup is fast and easy to put together. Low on effort, but high on flavor!
I am always inspired to learn about other cultures through food, hence the global theme of this blog. As such, the world is full of so many new and delicious recipes to try. Because of this, I rarely do a recipe more than once. With the 1000+ recipes on the blog, I can probably count on one hand the number of recipes I have made more than once. One of these is char sui. Although I had grown up eating char sui with the large Chinese population in the Caribbean, when I developed the recipe for making the home made marinade instead of using the store bought jarred version, there was no comparison. I have made char sui about half a dozen times since I first presented it here, so when I had some leftover in the fridge, it was the perfect time to try the recipe for this Hong Kong Noodle Soup.
This is my contribution for this week’s Cookbook Challenge. This recipe I adapted from Entree to Asia, which I received as a housewarming gift many years ago from a co-worker. This book includes recipes from all throughout Asia including China, Thailand, Malaysia and Singapore. Once you have your char sui already made, this soup is put together very quickly.
For other uses of leftover char sui, you can also try Char Sui Nasi Goreng.
Since we are still in the middle of Chinese New Year, it is also good luck to eat noodles for longevity. So why not whip this bowl of soup up this week for a delicious dinner and some good luck to go with it!
If you want to check out a quick video on how I arrange the soup in the bowl, check it out here!
This soup has all those different flavors that Asian cuisine is known for – salty, sweet, spicy – the perfect bowl of soup on a cold winter night. The noodles are hiding out at the bottom of the bowl…like a noodle surprise 🙂
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…linking to Cookbook Cooking Challenge