Prepare Char Sui Sauce
Season loin chops with kosher salt and combine with 2 tbsp of the Char Sui Sauce. Set aside for up to one hour before cooking. Remove chops and pat dry with a paper towel before cooking.
Add water to a medium sized saucepan and bring it to a boil. Add 2 nests Chinese egg noodles and reduce to simmer. Cook according to package instructions. When cooked, turn off heat and leave the noodles in the water until the chops have been cooked.
Heat 1 tbsp canola oil in a medium sized skillet over medium high heat until the oil starts to shimmer.
Add loin chops to the skillet and sear for 3 minutes, then flip and sear the second side for 3 minutes. Baste with reserved Char Sui sauce.
Remove chops from pan and add cooked egg noodles using tongs, directly from the cooking water.
Toss noodles with 1-2 tbsp of reserved Char Sui sauce, sprinkle with fresh parsley and top with the lamb loin chops.
