Jade Noodle

It's Sunday. London is as grey as ever. I deliberately made no plans so that I can stay home and make something. I didn't know what I wanted to make until I saw my friend post a picture of 'cha siu with wonton noodles' that made me salivate. 

If I am in Thailand, I'd immediately walk down my Soi (side-street in Thai) to a noodle street cart, pay 40 Baht  (~ £1) for a bowl and call it a day. But I am not. 

This doesn't pose a problem. As I often tell my friends, If your stomach has a will, there's always a way.

I made my own wonton wraps and egg noodle from scratch. To add a colour to the day, I did  Jade noodle (Ba Mee Yok) -  Green egg noodles flavoured with spring greens.

To authenticate the dish, I fried garlic in pork fat (a usual garnish in Thai noodle dishes called 'Kra Tiem Jeoy'). 

And there you have it. A homemade bowl of goodness tossed in juicy BBQ roasted pork, wonton and fatty bits. It's my version of Sunday at its best.

Happy weekend.


Pork Wontons



8 oz ground pork
2 scallion stalks, finely chopped
2-3 cilantro roots stalks, finely chopped
2 tablespoons of soy sauce
2 table spoons of oyster sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt
A few dashes of ground white pepper
1 pack of wonton wrappers or make your own (see recipe below)

Mix the first nine ingredients in a bowl
Wrap in wonton (see how to wrap the wontons here)

Jade noodle



 500 g Tipo 00 flour
1/2 teaspoon salt
2 eggs
2 tablespoons of vegetable oil
1/2 cup of water
4-5 leaves of spring greens or 3 handfuls of spinach

Beat the eggs with salt

Blend the spring greens and water in a food processor, sieve through a colander

In a mixer, mix the eggs, vegetable oil and flour

Add 1 tablespoon of spring green water to the dough at a time. This is to make sure the dough has some colour, but the consistency is not too soft and sticky (should take about 4-6 tablespoons). 

Mix until the dough stiffens (If the dough is too sticky, add more flour).

Knead the dough until it is smooth and elastic.

Cover with a tea towel for 20 minutes.

Roll out dough into a rectangle, fold it into thirds and then cut it into thin noodles (or use a pasta making machine like me).

Before you put the noodles into the salted boiling water, take out as much of the excess flour as you can, otherwise, the noodles will stuck together in a sticky mess.

Note: To make the wonton wraps, use the same recipe minus the water and spring green mixture.

All you have to do is roll out the dough into a big thin sheet (1 mm thick) and cut them into 3x3 squares.