I thought this was very good. The pork shoulder makes it authentic, but like a lot of people, I don't like it; it's too fatty. I usually use a pork tenderloin or boneless chops instead. I also use thin rice noodles rather than the thick ones. Awesome flavor!
Char Siu over Sesame Noodles
Photo: Randy Mayor; Styling: Leigh Ann Ross
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Amount per serving
- Calories: 428
- Fat: 13.3g
- Saturated fat: 3.4g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 3g
- Protein: 15.8g
- Carbohydrate: 60.1g
- Fiber: 0.6g
- Cholesterol: 42mg
- Iron: 2.4mg
- Sodium: 623mg
- Calcium: 33mg
- 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.
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