Char Siu over Sesame Noodles

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Char Siu over Sesame NoodlesRecipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Chinese-style barbecue, char siu, is robust with sweet, salty, and spicy flavors working in concert, and the light, fresh noodles provide a smooth counterpoint.
6 servings (serving size: 1 cup noodle mixture, 3 ounces pork, and 1 tablespoon herb mixture)


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1/2 cup low-sodium soy sauce, divided
1/4 cup honey
3 tablespoons rice vinegar
3 tablespoons dark sesame oil, divided
2 tablespoons hoisin sauce
2 tablespoons chile paste with garlic (such as sambal oelek), divided
5 garlic cloves, divided
1 (1 1/4-pound) boneless pork shoulder (Boston butt), trimmed
12 ounces (1/4-inch-thick) uncooked rice sticks (rice-flour noodles)
1/4 cup fresh lime juice
1 1/2 tablespoons sugar
3 tablespoons fresh cilantro leaves
3 tablespoons torn fresh mint leaves


1. Combine 1/4 cup soy sauce, honey, vinegar, 1 tablespoon oil, hoisin, 1 tablespoon chile paste, and 3 garlic cloves, stirring well with a whisk; place mixture in a heavy-duty zip-top plastic bag. Place pork in bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.

2. Preheat oven to 450°.

3. Remove pork from bag; reserve marinade. Place a roasting rack in a small roasting pan; fill pan with water to a depth of 1/2 inch. Place pork on rack. Roast pork at 450° for 15 minutes. Baste pork with some of reserved marinade. Turn pork over; baste. Reduce oven temperature to 400°. Cook pork an additional 40 minutes, basting every 10 minutes. Discard remaining marinade. Let pork stand 10 minutes; thinly slice.

4. Prepare noodles according to package directions; drain. Combine remaining 1/4 cup soy sauce, remaining 2 tablespoons oil, remaining 1 tablespoon chile paste, remaining 2 garlic cloves, juice, and sugar in a large bowl, stirring well. Add noodles to bowl; toss to coat. Divide noodles evenly among each of 6 bowls. Combine cilantro and mint; sprinkle about 1 tablespoon herb mixture over each serving. Divide pork evenly among bowls.

Created date

September 2009

Nutritional Information

Calories 428
Fat 13.3 g
Satfat 3.4 g
Monofat 5.4 g
Polyfat 3 g
Protein 15.8 g
Carbohydrate 60.1 g
Fiber 0.6 g
Cholesterol 42 mg
Iron 2.4 mg
Sodium 623 mg
Calcium 33 mg