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.
Chinese Wide Noodles with Barbecue Pork and Dried Mushrooms
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.
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Total: 9 Hours, 11 Minutes
- Calories: 267
- Fat: 7.5g
- Saturated fat: 1g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 1.7g
- Protein: 20.3g
- Carbohydrate: 29.2g
- Fiber: 5.3g
- Cholesterol: 40mg
- Iron: 1.4mg
- Sodium: 615mg
- Calcium: 28mg
- 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.
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