• 350g pork loin
  • 4 tablespoons Lee Kum Kee char siu sauce
  • 1 tablespoon Lee Kum Kee oyster sauce
  • 2 teaspoon vegetable oil
  • 4 slices of ginger (cut into matchsticks)
  • A splash of Lee Kum Kee sesame oil (for soup seasoning mix)
  • 2 teaspoon Lee Kum Kee premium oyster sauce (for soup seasoning mix)
  • 1.5L chicken stock
  • 250g rice noodles (soaked in hot water until al dente, then drained)
  • 3 spring onions (finely sliced)
  • Handful of fresh coriander (roughly chopped)


  1. 1

    Marinate the pork loin in 3 tablespoons char siu sauce and 1 tablespoon oyster sauce for at least 30 minutes, ideally overnight.

  2. 2

    Heat the oven to 200°C, fan 180°C and roast the marinated pork for 20 minutes. Brush on the remaining char siu sauce, turn off the heat and leave the char siu in the oven to rest for a couple of minutes before slicing.

  3. 3

    Heat the vegetable oil in a large saucepan over a medium heat. Stir fry the ginger for a minute until fragrant. Pour in the stock and bring it to boil.

  4. 4

    Add in the soup seasoning mix, half of the spring onions and rice noodles. Bring the soup back to boil before serving.

  5. 5

    Ladle the noodle soup into big bowls. Serve with the char siu slices (BBQ honey pork), coriander and remaining spring onions sprinkled on top.

Nutritional Details

Each serving provides
  • Energy 2093kj 500kcal 25%
  • Fat 12.0g 17%
  • Saturates 0.0g 0%
  • Sugars 18.0g 20%
  • Salt 0.6g 10%

% of the Reference Intakes

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