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.
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
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
How to Make It
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.
Preheat broiler to high.
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.
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.
Cook noodles according to package directions. Drain and rinse with cold water. Drain well; set aside.
Combine 2 tablespoons soy sauce, oyster sauce, and 1 tablespoon hoisin sauce; set aside.
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.
The best part about this meal was the pork marinade. I cooked it on our grill instead of the broiler and it turned out perfect, loved the flavor of the 5 spice powder. I ended up wishing I had just eaten it on the side of the noodles instead of stir frying it with the noodles which I also added sugar snap peas and yellow and red peppers to. I also couldn't find the dried noodles so I just added shitakes when I cooked the rest of the veggies. I think I might make this again but just the pork part of it since the flavor of the meal all together wasn't all that exciting.
A bit involved for a work night but the final product was well worth the effort. The only thing I did differently than the recipe was after marinating the pork overnight, I barbequed the pork on our Traeger BBQ. It really added a nice smokey flavor to the dish. I wasn't thrilled with the dried mushrooms and only used about 1/2 cup of the reserved liquid. Next time I'd stir fry some fresh shiitaki mushrooms in with the onion. DH felt the onion was a bit over-powering. Might cut back on that next time. Served with a cucumber vinaigrette salad on the side.
My family and I liked this recipe although I felt that it needed a little something more. I used some leftover Asian pork and I substituted dried shitake mushrooms since that's what I had. Next time maybe I'll add some broccoli or baby corn for a little more variety.