choy sum, pickled mustard greens, chicken broth & spicy seasoning

One of my favourite dishes when in Hong Kong

Today we are going to cook one of my favourite dishes when in Hong Kong or any Chinatown of Southeast Asia: Roasted pork with dry egg noodles, an explosion of flavours for a 5-star street food dish! For an amazing taste: you can use some Char Siu (that you can find in any Asian supermarket) to marinate your meat, then roast your pork on the oven. This recipe is part of my new masterclass series “Cooking at Home with Will Meyrick”.
Will Meyrick



Main Ingredients

  • Dry egg noodles 100gr
  • Pork belly (or pork neck) 150gr
  • Fresh mustard green 10gr
  • Pickled mustard greens 10gr
  • Bok choy/choy sum 30gr
  • Green shallots 5pc sliced
  • Coriander roots
  • Fried garlic 1 pinch
  • Fried shallot 1 pinch
  • Peanuts (crushed) 1 tbsp

Noodles Seasoning

  • Soya 1 tbsp
  • Maggi 1 tsp
  • Chicken powder 1 tsp
  • Salt 1 pinch
  • Sugar 1 pinch
  • White pepper 1/2 tsp

On side
Hot chicken broth 300ml (easy one: chicken powder, salt, white pepper, and fried garlic)

Step by Step Instructions

Blanch the noodles (twice, in between rinse in cold water) Blanch the choy sum (not too long to keep its natural colour and texture) Stir the cooked noodles with your seasoning Add a pinch of fried garlic, a pinch of fried shallots, and the crushed peanuts Place your choy sum in a platter Place the seasoned noodles on top Top with some pickled mustard greens Slice the roasted pork and place it on top of the noodles Place some slices of fresh mustard leaves, and some green shallots around your dish Add some coriander leaves, some fried garlic and crushed peanuts on top In a bowl on the side, pour the hot chicken broth stock, add some coriander roots