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Crockpot Pulled Char Siew Noodles

Serves 4-6



  • 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

Other ingredients

  • 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.