Singapore Noodles with Char Siu Pork
Despite the name, Singapore noodles took shape in 1960s Hong Kong, where Indian spices met Cantonese stir-fry technique. Here, rice vermicelli is tossed with egg, peppers, onions, and carrots, then topped with five-spice char siu pork. A sesame-hoisin sauce comes on the side for dipping or drizzling.
Nutritional facts
Protein
46g
Carbs
76g
Calories
860kcal
Fat
40g
Ingredients
Vegetarian Mushroom Sauce, Sesame Oil, Annatto, Canola and Olive Oil Blend, Brown Sugar, Carrots, Seasoned Rice Wine Vinegar, Black Pepper, Garlic, Honey, Egg, Hoisin Sauce, Pomegranate Molasses, Onion, Light Soy Sauce, White Pepper, Shaoxing Wine, Five Spice, Vermicelli Noodles, Green Onion, Curry Powder, Red Bell Pepper, Canola Oil, Soy Sauce, Sesame Seeds, Pork Shoulder
Contains eggs, wheat, soybeans, sesame seeds.
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About Dan Nguyen
Before embarking on his celebrated culinary career, Chef Dan Nguyen worked on oil rigs. A graduate in petroleum engineering, Nguyen began his professional life on an offshore operation near Louisiana.
In 1985, at his mother’s request, he relocated to Chicago to assist his brother in the family’s restaurant business. Trading the warmth for Chicago’s brisk winters, Nguyen found comfort in recreating the vibrant, tropical flavors of Vietnam.
Together with his brother, Nguyen opened Pasteur in 1985, Chicago’s first Vietnamese restaurant and a pioneering establishment that introduced authentic Vietnamese cuisine to the city’s diverse dining scene. He later expanded his culinary portfolio as chef-owner of acclaimed concepts such as Viet Bistro and Simply It, and through partnerships with notable restaurants including Le Colonial in Chicago and Houston.
Even after long days in the kitchen, Nguyen continues to cook dinner for his family every night—an enduring ritual that he calls “the best time to reconnect and take things slower.”
Today, Chef Dan Nguyen is thrilled to bring Vietnamese cuisine to a larger stage at CookUnity, where he shares his deep-rooted flavors and traditions with eaters across the country.
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