Hoisin barbecue noodles
Barbecueing is one of my favourite ways to cook. Mostly because I like building up fires and being outside.
Cooking the right amount is almost impossible, when you take into account having to shave off charcoal edges here and there (I’m still learning about the right heat, okay?). And it’s nice to have friends and not nice to see arguments over who gets the last piece of chicken..
Inspired by the chow mien I made a little while back, I got to thinking about how a small amount of meet could make the perfect bowl of noodles. And, god I love it when I’m right.
Leftover Barbecue Noodles
- 1 tablespoon vegetable oil
- 1 inch ginger
- 1 clove garlic
- 150 grams fresh greens (spinach, chard, kale)
- 50 ml vegetable/chicken stock/water
- 1 tablespoon hoisin sauce
- 2 tablespoons shoyu/light soy sauce
- pinch soft brown sugar
- at least 25 grams leftover barbecue protein per person
For the noodles
- 150 grams dried noodles
- 1 tablespoon sesame oil
- Chopping board & knife
- Measuring jug
- Measuring spoons/teaspoon & tablespoon
- Saucepan & colander/sieve
- Shred the leftover barbecue meat/fish/veggie into small pieces
- Finely chop the garlic and ginger. Cut the onion or leek into 5mm slices
- Cook the noodles to packet instructions. Once you have drained them, stir the sesame oil through and set to one side.
The stir fry
- Heat the wok until smoking and add the oil. Add the garlic and ginger and stir fry for 5 seconds then add the onion/leek. Stir fry for one minute before adding the garlic and ginger and quickly deglaze the wok with Shaoxing rice wine.
- Add the chicken/veg stock, Hoisin sauce and light soy sauce. When boiling, add the greens and shredded meat.
- Stir the cooked noodles through and serve
- The noodles will keep fine for a few days in a lidded container. You can eat them cold.