Cha Siu, Cabbage And Noodle Soup

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During my shopping trips to Foodtown Supermarket in Davie, about 5 minutes drive from my home, I usually go to their cooked food section, which has a great selection of Chinese roasted meat – Peking duck, cha siu, roast chicken, etc. I usually buy my dinner there, which I did a few days ago. As usual, my eyes were bigger than my stomach, resulting in leftover char siu for today. What better way to use leftover cha siu than in steamed buns or soup? Making steamed bun dough was out of the question because of ….. laziness :-), so soup was the order of today, and here is the result 🙂

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Bon Appétit ! Life is Good !
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Cha Siu, Cabbage And Noodle Soup

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Cha Siu, Cabbage And Noodle Soup

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Cha Siu, Cabbage And Noodle Soup

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Preparation :
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: cover 1 pack mung bean noodles with boiling water, let steep for 10 minutes, drain

: add 1 tblsp toasted sesame oil, coat

: cut 2 large onions into fine julienne, stir fry in 1/2 cup peanut oil until golden and crispy

: remove onions with a slotted spoon to absorbent paper

: in the remaining oil, stir fry 6 oz cooked ham, 1/2 tsp garlic paste, 1/4 tsp grated ginger and 4 ea cut scallion stalks, stir fry until fragrant