Cart Noodles 車仔麵

Cart noodles are a quintessential Hong Kong street food, known for their incredible customization. Diners choose their preferred noodles, an array of toppings, and a flavorful broth to create a personalized bowl. This recipe features a rich broth and popular toppings like braised beef brisket, fish balls, white radish, and pig skin.

Nutrition (per serving)

Ingredients

• 500g Pork Bones
• 20g Dried Sole Fish
• 20g Dried Shrimp
• 1 tsp White Peppercorns
• 30g Rock Sugar
• 2.5 Liters Water
• 300g Beef Brisket
• 3 slices Ginger
• 2 stalks Scallions (for brisket)
• 2 pieces Star Anise
• 1 piece Dried Tangerine Peel
• 2 cubes Fermented Bean Curd
• 3 tbsp Soy Sauce
• 1 tbsp Dark Soy Sauce
• 100g Dried Pig Skin
• 500g White Radish
• 200g Fish Balls
• 100g Fried Tofu Puffs
• 200g Preferred Noodles (e.g., Flat Rice Noodles, Egg Noodles, Vermicelli)
• Salt, to taste
• Chili Oil, to taste
• Pickled Daikon, to taste
• 1 stalk Fresh Scallions (for garnish)

Steps

1. Prepare Broth Ingredients: Blanch the Pork Bones in boiling water for 5 minutes, then rinse thoroughly. Toast the Dried Sole Fish and Dried Shrimp in a dry pan until fragrant. Rinse the Dried Tangerine Peel.
2. Make the Broth: In a large pot, combine the blanched Pork Bones, toasted Dried Sole Fish, Dried Shrimp, White Peppercorns, Rock Sugar, and Water. Bring to a boil, then reduce heat and simmer for at least 1 hour, or longer for a richer flavor. Skim off any impurities. Season with Soy Sauce and Salt to taste.
3. Prepare Pig Skin: Soak the Dried Pig Skin in cold water overnight or for several hours until soft. Change water multiple times. Blanch the soaked Pig Skin in boiling water for 10 minutes, then rinse and cut into bite-sized pieces.
4. Prepare Radish: Peel and cut the White Radish into thick slices or chunks. Blanch in boiling water for 5 minutes until slightly tender, then drain.
5. Braise Beef Brisket: Cut the Beef Brisket into bite-sized chunks. Blanch in boiling water for 5 minutes to remove impurities, then rinse. In a separate pot, heat a little oil, brown the Beef Brisket lightly. Add Ginger, Scallions, Star Anise, Dried Tangerine Peel, Fermented Bean Curd, Soy Sauce, Dark Soy Sauce, Rock Sugar, and enough Water to cover. Bring to a boil, then reduce heat and simmer for 1.5-2 hours until very tender.
6. Cook Toppings: Briefly blanch the Fish Balls and Fried Tofu Puffs in hot water or the prepared broth until heated through. Keep them warm.
7. Cook Noodles: Cook your Preferred Noodles according to package instructions. For most noodles, this involves blanching in boiling water for a few minutes until al dente. Drain well.
8. Assemble Cart Noodles: Place the cooked Preferred Noodles into serving bowls. Arrange the Braised Beef Brisket, Fish Balls, Pig Skin, White Radish, and Fried Tofu Puffs on top of the noodles. Ladle plenty of hot broth over the ingredients. Garnish with Fresh Scallions. Serve immediately with Chili Oil and Pickled Daikon on the side for customization.

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