Ingredients:

  • 1 lb pork shoulder, cut into long strips
  • 2 tbsp hoisin sauce
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp five-spice powder
  • 1 clove garlic, minced
  • 0.5 lb ground pork
  • 0.25 lb shrimp, peeled and finely chopped
  • 1 tsp sesame oil
  • 0.5 tsp salt
  • 0.25 tsp white pepper
  • 20 pieces wonton wrappers
  • 8 oz thin egg noodles
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 2 cups chicken stock

Instructions:

  1. Coat the pork shoulder strips in hoisin, honey, soy, and five-spice mixture and marinate for at least 2 hours.
  2. Heat a wok over medium-high heat and sear the pork until edges are charred and the glaze is thick and mahogany-colored.
  3. Let the meat rest for 10 minutes before slicing into thin coins.
  4. Combine ground pork, chopped shrimp, sesame oil, salt, and pepper. Stir vigorously in one direction until the meat becomes a sticky, cohesive paste.
  5. Place a teaspoon of filling in the center of a wrapper, moisten edges with water, fold into a triangle, and pinch corners into a nurse's cap shape.
  6. Drop wontons into simmering water and remove immediately once they float and wrappers look translucent.
  7. Boil egg noodles until just tender, then immediately plunge into an ice-water bath.
  8. Heat oil in a wok and toss noodles with soy sauce, oyster sauce, sugar, and sesame oil until evenly coated.
  9. Divide noodles into bowls, top with sliced Char Siu and poached wontons, and pour over hot chicken stock if making the soup version.