🍜 Chinese Combination Noodles with Char Siu Pork
Craving Chinese takeaway but want something better at home? This Chinese combination noodles recipe delivers big flavour with tender char siu pork, chicken, beef, prawns and crisp vegetables tossed through thin Canton noodles in a rich oyster sauce.
The secret is cooking each ingredient properly and finishing with high heat for that authentic stir-fry flavour. Once you learn how to make char siu pork at home, this dish becomes a go-to favourite—simple, fast, and done properly.
“If you want to master more techniques like this, explore our How to Cook Anything guide.”
🍜 Chinese Combination Noodles with Homemade Char Siu Pork
Equipment
- 1 roast tin
- 1 wok
- 1 Ladle
- 1 Tongs
Ingredients
🥩How to Make Char Siu Pork
- 500 grams pork neck / shoulder (best for flavour + fat)
- 2 tbsp hoisin sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp Chinese five spice
- 2 cloves garlic, minced
- ½ tsp white pepper
- (Optional) a few drops red food colouring for that classic look
🍜 Chinese Combination Noodles
- 150 grams char siu pork, sliced (your homemade one)
- 150 grams chicken thigh, sliced
- 150 grams beef (rump/flank), sliced
- 100 grams prawns
- 100 grams shrimp
🍜 Noodles
- 400 grams thin Canton egg noodles
Vegetables
- Bean shoots, capsicum, carrot, bok choy, onion, garlic
🥢 Sauce
- 3 tbsp tbsp oyster sauce
- 2 tbsp light soy
- 1 tbsp dark soy
- 1 tsp sugar
- ½ tsp white pepper
- 1 tsp sesame oil
- 2 tbsp stock/water
Instructions
🥩Method for making Char Siu Pork
1. Marinate (Minimum 4 hours, overnight best)
👉 This is where the flavour builds—don’t rush itMix everything into a thick marinadeCoat pork wellCover and refrigerate2. Roast
Preheat oven to 200°CPlace pork on a rack (tray underneath)Roast 25–30 minutes, turning once- 3. Glaze & FinishBrush with extra honey + marinade.Return to oven for 10–15 minutes until sticky and caramelised.
- 4. Rest & SliceRest 10 minutes, then slice thin.
🍜 Chinese Combination Noodles
- Prep everything first
- Cook proteins separately → remove
- Stir-fry garlic + onion
- Add veg (hard → soft order)
- Add noodles mix/toss well
- Return meats + char siu
- Add sauce → coat
- Finish with bean shoots + bok choy
KOOK’S SECRETS
Nutrition
Chef’s Tips for Perfect Stir-Fry
🔥 Use High Heat
A proper stir-fry needs heat. If your pan isn’t hot enough, the ingredients will steam instead of sear.
👉 You’re chasing that slightly smoky, wok-fried flavour.
🥩 “Cook proteins separately to prevent steaming and keep flavour clean.”
Chicken, beef, prawns—they all cook at different speeds.
👉 Cooking them one at a time keeps flavour clean and prevents overcooking.
🥬 Add Vegetables in Stages
Hard vegetables first (carrot, capsicum), soft ones last (bok choy, bean shoots).
👉 This keeps everything crisp, not soggy.
🍜 Toss the Noodles Properly
Don’t just stir—toss.
👉 This coats the noodles evenly and builds that glossy finish.
🥢 Sauce Goes in Last
Adding sauce too early kills the heat.
👉 Always add it at the end so it coats, not soaks.
⚠️ Common Mistakes to Avoid
❌ Overcrowding the Pan
Too much food at once drops the heat instantly.
👉 Result: boiled, watery noodles instead of stir-fry.
❌ Not Preparing First
Stir-fry moves fast. If you’re still chopping while cooking, you’re already behind.
👉 Have everything ready before the wok goes on.
❌ Overcooking the Vegetables
Bok choy and bean shoots only need seconds.
👉 Overcook them and you lose all texture.
❌ Adding Sauce Too Early
Sauce should coat, not simmer.
👉 Add it at the end for that classic glossy finish.
❌ Low Heat Cooking
This is the biggest mistake.
👉 No heat = no flavour.
❓ Quick Answers (FAQs)
Can I use store-bought char siu?
Yes, but homemade gives you better flavour, texture, and control over sweetness and salt.
What noodles are best for this recipe?
Thin Canton egg noodles are ideal. They hold sauce well and give that authentic texture.
Can I swap the proteins?
Absolutely. Use what you have—just keep the method the same and cook them separately.
Can I make this without a wok?
Yes. Use a large frying pan, but get it as hot as possible before cooking.
How do I keep the noodles from sticking?
Toss cooked noodles with a little oil before adding them to the wok.
Can I make char siu ahead of time?
Yes—char siu pork keeps well in the fridge for 2–3 days and reheats perfectly in a hot pan.
This is one of those dishes where simple technique beats complicated recipes.
Get the heat right, respect the ingredients, and you’ll end up with something better than takeaway—every time.