I adapted from the recipe and had the initial idea of making it with Chinese buns. Kind of like my Twice Cooked Pulled Pork on a burger bun. But my little tods will prefer having noodles instead, so why not? I’ve made Char Siew Wanton noodles that required quite some prep. And I’m so glad that I have this new recipe to turn to for busy working days! It requires minimal prep and not only does the crockpot cook the meat, it makes the sauce for the noodles as well! Double yay!
Crockpot Pulled Char Siew Noodles
- 800 g pork shoulder butt
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 1/4 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic minced
- 2 tsp grated ginger
- 1 tsp sesame oil
- 1/2 tsp five spice powder
- 1 heaping tsp brown sugar
- 1/2 cup chicken broth
- Xiao bai cai blanched
- 4-6 servings of egg noodles
- Sambal chilli to taste optional
- Corn starch slurry
- Marinate the pork/chicken overnight in a large zip lock baggie.
- Pour everything into the slow-cooker and cook for 8 hours low, or 3 hours high.
- Remove pork from crockpot when done. Shred it and side aside.
- You may want to scoop up some of the grease released by the pork on the surface of the sauce.
- Pour in corn starch slurry.
- Stir and allow it to cook a while more on high for the sauce to thicken.
- Meanwhile, blanch your xiao bai chye.
- Then cook the egg noodles for a min in boiling water, remove and run in under cold tap water to stop the cooking process, and return to boiling water to heat up.
- Scoop about 3 tbsp of the sauce on a plate/bowl.
- Place noodles on top of sauce, top with shredded char siew, then drizzle with 2-3 tbsp of sauce and sambal chilli.
- Serve with blanched xiao bai chye.