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Cart noodles
車仔麵: noodles in a spicy curry broth with fish balls, braised daikon and pork skin, built to order
Cart noodles began in the 1950s, when hawkers pushed carts of simmering pots through Sham Shui Po and Wong Tai Sin and let customers pick their own noodles and toppings. The carts are long gone, but the noodle shops of Mong Kok and Kowloon City keep the custom: tick off your choices on a slip, perhaps curry fish balls, soft braised daikon, chewy pork skin, pig's blood or squid, and choose your broth, here a spicy curry-satay one. It is a cheap, filling late-night meal. This version uses pork skin and pork stock. Contains fish, wheat, egg and soy. Chef's tip: give the pork skin time in the curry pot; it should be soft and jelly-like, soaking up the sauce.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the curry broth
- 1 tbsp vegetable oil
- 3 shallotsfinely chopped
- 3 garlic clovesminced
- 2 tbsp satay sauce
- 1.5 litres pork or chicken stock
- 1 tsp sugar
- 1 tbsp chilli oil (optional)
For the toppings
- 10 ½ oz daikon radishpeeled and cut into chunks
- 2 ⅞ oz ready-fried pork skin (zhu pi)soaked in water for 2 hours
- 10 ½ oz fish balls
For the noodles
- 10 ½ oz thin dried egg noodles
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Method
0/6 doneStep 1: Drain the soaked 2 ⅞ oz ready-fried pork skin (zhu pi), put it in a pan of boiling water and simmer for 10 minutes to remove the fried oil and soften it. Drain, squeeze and cut into bite-sized pieces.
12 minStep 2: Heat 1 tbsp vegetable oil in a large pan over a medium heat and fry 3 shallots and 3 garlic cloves for 2–3 minutes, until soft and golden. Stir in 3 tbsp Hong Kong or Malaysian curry paste and 2 tbsp satay sauce and fry for 1 minute until fragrant.
4 minStep 3: Pour in 1.5 litres pork or chicken stock, add 1 tsp sugar, 10 ½ oz daikon radish and the pork skin and simmer for 25 minutes, until the daikon is tender and translucent and the pork skin is soft and jelly-like. Common mistake: adding the pork skin late; it stays tough and rubbery.
25 minStep 4: Add 10 ½ oz fish balls and simmer for 5 minutes, until they are plump and piping hot right through.
5 minStep 5: Meanwhile, cook 10 ½ oz thin dried egg noodles in a separate pan of boiling water according to the packet, usually 3–4 minutes, adding 7 oz choy sum or iceberg lettuce for the last minute. Drain well.
5 minStep 6: Divide the noodles and greens between bowls, ladle over the broth and arrange the fish balls, daikon and pork skin on top. Drizzle with 1 tbsp chilli oil, if using, and serve hot.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 26 g
- Carbs
- 70 g
- Fat
- 19 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cart noodles take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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