Chinese Wide Noodles with Barbecue Pork and Dried Mushrooms

Chinese Wide Noodles with Barbecue Pork and Dried Mushrooms Recipe
Photo: Marcus Nilsson; Styling: Tiziana Agnello
Chinese Wide Noodles with Barbecue Pork and Dried Mushrooms is a Chinese comfort-food favorite. This quick version of char siu pork amps up pork tenderloin with a marinade of sweet-salty hoisin sauce and aromatic five-spice powder. Then slivers of this meat meld with meaty wood ear mushrooms among chewy noodles bathed in a salty-sweet sauce.


Serves 6 (serving size: about 1 1/2 cups)
Total time: 9 Hours, 11 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 28 Minutes
Total: 9 Hours, 11 Minutes

Nutritional Information

Calories 267
Fat 7.5 g
Satfat 1 g
Monofat 3.7 g
Polyfat 1.7 g
Protein 20.3 g
Carbohydrate 29.2 g
Fiber 5.3 g
Cholesterol 40 mg
Iron 1.4 mg
Sodium 615 mg
Calcium 28 mg


1 (1-pound) pork tenderloin, trimmed
1/4 cup honey
1/4 cup lower-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon dry sherry
1/2 teaspoon five-spice powder
1/8 teaspoon kosher salt
1/8 teaspoon white pepper
Cooking spray
2 cups boiling water
8 dried Chinese mushrooms (such as wood ear mushrooms)
12 ounces dried flat wide wheat noodles (such as wide lo mein noodles)
2 tablespoons lower-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 tablespoons canola oil
1 1/2 tablespoons minced peeled ginger
1 garlic clove, minced
1 jalapeño pepper, seeded and minced
1/2 medium onion, thinly vertically sliced
2 cups fresh bean sprouts
3 green onions, cut into 2-inch pieces


1. To prepare pork, slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Place plastic wrap over pork; pound to an even thickness using a meat mallet or small heavy skillet. Combine honey and next 6 ingredients (through white pepper) in a zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.

2. Preheat broiler to high.

3. Remove pork from bag, and discard marinade. Place pork on the rack of a roasting pan coated with cooking spray. Place rack in pan. Pour 2 cups water in bottom of pan. Broil pork 4 minutes on each side or until a thermometer registers 145°. Let stand 30 minutes. Cut pork into thin julienne pieces.

4. To prepare noodles, combine 2 cups boiling water and mushrooms; cover and let stand 30 minutes. Drain in a colander over a bowl; reserve soaking liquid. Cut off and discard any tough, woody stems; thinly slice mushrooms.

5. Cook noodles according to package directions. Drain and rinse with cold water. Drain well; set aside.

6. Combine 2 tablespoons soy sauce, oyster sauce, and 1 tablespoon hoisin sauce; set aside.

7. Heat a large wok over high heat. Add oil to pan; swirl. Add ginger, garlic, and jalapeño; stir-fry 30 seconds. Add sliced onion and pork; stir-fry 30 seconds. Add bean sprouts and green onions; stir-fry 1 minute. Add reserved mushroom liquid, noodles, and soy sauce mixture. Stir in mushrooms. Stir-fry until noodles are thoroughly heated. Serve immediately.

Nathan Fong,

Cooking Light

March 2013
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