Chinese Wide Noodles with Barbecue Pork and Dried Mushrooms

  • CherylT Posted: 03/06/13
    Worthy of a Special Occasion

    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.

  • daneanp Posted: 04/05/13
    Worthy of a Special Occasion

    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.

  • valiulis Posted: 04/01/13
    Worthy of a Special Occasion

    Quite bland tasting. Won't make again, especially considering the amount of time/work involved.

  • SDMomChef Posted: 03/06/13
    Worthy of a Special Occasion

    My family really enjoyed this recipe. It will be a repeat recipe.

  • kayakGirl21 Posted: 04/21/13
    Worthy of a Special Occasion

    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.

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