Char Siu over Sesame Noodles

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.

Yield: 6 servings (serving size: 1 cup noodle mixture, 3 ounces pork, and 1 tablespoon herb mixture)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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. 2. Preheat oven to 450°.
  3. 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. 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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