A Singaporean Mum

There’s something so comforting about a bowl of Penang-style Char Siew Noodles — rich, savoury, and full of that familiar hawker flavour.

This is my shortcut version of the famous dish, using store-bought char siew from Penang for that extra authentic taste, but you can easily use any premade char siew from your local supermarket too.

Simple, fuss-free, and still packed with all the nostalgic comfort of a good bowl of noodles.

Here’s how I do it!

Ingredients (Serves 2-3)

For the Noodles & Toppings:

300g egg noodles (mee kia)

250g store-bought Char Siew, sliced

Pickled green chilli

For the Noodle Sauce:

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp dark soy sauce (for colour)

Method

1. Prepare the Noodle Sauce

• In a bowl, mix oyster sauce, light soy sauce and dark soy sauce. Stir until combined.

2. Cook the Noodles

• Bring a pot of water to a boil and cook the egg noodles for 30 seconds.

3. Assemble the Dish

• Toss the warm noodles with 1-1.5 tbsp of prepared noodle sauce together with 1 tbsp of lard oil.

• Plate the noodles and top with sliced Char Siew, pickled green chilli and blanched vegetables.