Hsi jet khauk swe – garlic oil noodles recipe by Amy Chung and Emily Chung

You can use any leftover roast meat instead of the pork belly for this perfect midweek meal

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This is a really simple dish, perfect for midweek, and it doesn’t take long to prepare. You can use any leftover roast meat instead of the pork belly in the recipe, or even omit it entirely. All of it can be prepared in advance and stored in the fridge, in separate containers, for up to three or four days, then combined and reheated.

Serves 4
oil 75ml (vegetable, sunflower or peanut)
garlic 5 cloves, peeled and finely chopped
pork belly500g, thinly sliced (5mm thick)
pork or vegetable stock 200ml
dried chow mein or egg noodles 4 nests (about 300g total)
light soy sauce 2 tbsp, plus extra (optional)
spring onions 2, thinly sliced