Char Siu Pork & Oyster Sauce Noodle Soup
with Veggies & Crispy Shallots
- Gluten
- Wheat
- Soy
- Molluscs
Ingredients
1 sachet
Crispy Shallots
1 packet
Baby Spinach Leaves
1 packet
Udon Noodles
(Contains: Gluten, Wheat)
250 g
Pork Mince
1 packet
Ginger Paste
1
Carrot
1 packet
Char Siu Paste
(Contains: Soy)
1
Zucchini
1 sachet
Chicken Stock Pot
1 packet
Oyster Sauce
(Contains: Gluten, Wheat, Molluscs)
Cooking Steps
• Boil the kettle. Thinly slice carrot and zucchini into half-moons. Finely chop garlic. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook carrot and zucchini until tender, 4-5 minutes. • Add Asian greens and cook, until wilted, 1-2 minutes. Season. • Transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add ginger paste and char siu paste, and cook, until fragrant, 1 minute. • Add the vinegar, a splash of water and return cooked veggies to pan, tossing to combine, 1 minute.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• Meanwhile, in a medium saucepan, add the boiling water (see ingredients), chicken stock pot, oyster sauce and soy sauce, and bring to the boil. • Add udon noodles to saucepan, and reduce to a simmer. • Cook until slightly tender, 1-2 minutes. In the last minute of cook time, gently stir noodles with a fork to separate. • Stir through baby spinach leaves until wilted.
• Divide oyster sauce noodle soup between bowls. • Top with char siu pork and garlic veggies. • Sprinkle over crispy shallots to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the rich, balanced flavours, though some found it a bit sweet or salty. Adding chilli as a garnish could enhance the taste.
- Ease of prep: Customers praised how quick and simple this dish was to prepare, making it a great option for busy weeknights.
- Suggestions: Several suggested increasing the noodle quantity. Some preferred Asian greens instead of zucchini for a more authentic taste.
- Leftovers: The soup reheated well, with some noting it tasted even better the next day.
- Portions: While many found it filling, a few mentioned needing larger servings, especially for the noodles.
